1. First, the beef fillets have to be finely cut into small, lean strips, each about a quarter of an inch in thickness. The goal is to remove as much fat as possible, so any fat layers that cannot be cut manually must be either mechanically cut, filtered or centrifugally compressed. 
  2. Next, is the freeze-drying and curing process. After being frozen, the beef is preserved using a curing solution primarily made of salt and water, two of the best natural preservatives there are. When salt is applied, dehydration occurs as moisture is drawn out from the meat’s structure – the meat ideally needs to have its moisture levels reduced by more than 50% for maximum shelf life. Once it is allowed to thaw, the beef can be slowly cooked on an oven tray at a low temperature over the course of a day. 
  3. Finally, the beef jerky is safely packaged in such a way that bacteria cannot intrude to spoil the meat quality, either by vacuum-sealing or by filling the packet with nitrogen to flush out the oxygen that toxic bacteria need to survive.