There are no tested or approved guidelines for doing this so it is a do at your own risk thing. Freezing is the only approved and tested option.

It comes up now and then on some of the wilderness/survival forums but it always has lots of caveats attached. Things like must be totally dried, can quickly develop mold, turns rancid with time since it is difficult to get all the fat out, difficult to reconstitute into an edible form, etc.

It also has a fairly high botulism potential so requires heavy boiling after reconstituted.

It is one of those things that requires so much work and energy usage for such limited storage that it holds no appeal for me personally.

Dave

In one word... NO.

Thanks folks, for letting me know. I think the USDA is fine with jerky, but only a couple of months shelf life, right? Wrong? Help.

I should add I hate pressure canning. I follow the Ball Blue Book. I sit and watch the pressure canner in fear. It looks like a bomb. I think I'll just stick with a stock reduction and freeze it.

Jerky guidelines.

Here is a link that might be useful: NCHFP - Jerky