Freezing meat for a month before jerky is made insures that it will be free from live parasites which are sometimes found in game meat. In order to have freshly made jerky during the year, many people freeze meat which is to be made into jerky. The meat is then thawed in small quantities and made into jerky as it is needed. Small muscles, one or two inches in diameter, are often separated and made into jerky without being cut into strips. These thicker pieces of meat take longer to absorb the salt and seasonings and longer to dry, but with these exceptions, no changes in the jerky recipes need be made.
Some recipes call for drying jerky in the sun.
Because of sanitation problems this method is not recommended. Slicing of meat to be used for strip jerky is best accomplished when meat is slightly frozen. Strips may be dried either on a rack or tray or hung over the rungs of the oven rack with a pan below to catch drippings. Top layer of waxed paper is then removed and meat on lower layer is placed on try. Cooled jerky should be stored in airtight containers in the refrigerator.