Faster drying can be accomplished by increasing the temperature. If jerky becomes too crisp, it was dried too long or the temperature was too high. If your dehydrator doesn't have a temperature control and there's no way to determine the drying temperature, as a safety precaution you may want to precook foods to be made into jerky. Cooking includes steaming, braising, baking or simmering. Strips of meat or fish, including ground meat strips can be placed on cookie sheets, put in the oven for 20 minutes at 150 degrees F., then dried in a dehydrator or smoker.
Cooking helps eliminate fat.
Cooking lengthens the storage life. Cooked jerky is a more stable product. Cooked jerky reconstitutes faster and has a better texture. Jerky can be made from leftover cooked meat and fish. Cut cooked Thanksgiving turkey or Easter ham into cubes or strips and place in a drying environment.