Lower intake of fat by purchasing lean cuts of meat and meat that is not heavily marbled. Remove the skin from poultry, as well as all visible fat from meat before cooking to reduce fat intake. You can also use lean ground turkey instead of ground beef or pork for making meat loaf or spaghetti Bolognese.
The best way to store beef jerky is in its original commercially vacuum sealed packaging in a cool dark place like the pantry, away from the stove or other appliances and sunlight. For even longer storage you can freeze your beef, turkey or pork jerky until ready to use.
If you know you are not going to eat your jerky for several months up to a year or plus, you will want to package it very tightly and place in the freezer. Commercially packaged jerky can be kept 12 months out of freezer. Home-dried jerky can be stored 1 to 2 months out of freezer. Unsalted jerky should be refrigerated and used within two weeks. Roll it up in its plastic wrap, put it in an airtight container and store in the refrigerator or freezer.