Jerky can be traced back to the Spanish prior to the 15th century. It seems to have spread into South America and then in North America. While jerky is enjoyed all over today, years ago this was one of the few types of meat that could be preserved for longer periods of time. It is now a low-fat snack that can be enjoyed daily.
The technique for making jerky is so simple that seasoning can be anything that you desire. The technique is:
(1) Get lean meat and trim off a ALL fat. Fat will oxidize and turn rancid.
(2) Slice the meat into 1/4" thickness or less.
(3) Salt & season. (Use pickling or dairy salt) Coat very lightly. My favorite recipe is, "Enough salt to draw the water out and enough black pepper to keep the fliesoff." However, you may add, according to your taste, garlic powder, onion powder, Worcestershire sauce, soy sauce, ground thyme and/or ground bay, ground red pepper.
(4) Dry the meat around 170 degrees - not above 190 - until the meat reaches an internal temperature of 160 degrees.
(5) Store in air tight containers.