Everyone’s into protein right now. Search the internet and you’ll see all sorts of ways to sneak more protein into your diet—here’s our take on it. One snack that’s often recommended as a source of protein is jerky, a tasty treat that can be a lean source of the macronutrient. But many store-bought versions are super high in sodium and stale from sitting on a shelf for a long time. The solution? Make your own. I know what you’re thinking: “There’s no way I can make my own jerky, what do I look like, a jerky expert?” No, you don’t, but that’s okay. I’m going to walk you through it.

Pick your meat

Most jerky is made from beef, but turkey, salmon, bison, deer or many other meats also work, as long as you choose something fairly lean. Trim off the fat, and cut the meat into thin strips. It can help to put the meat in the freezer for a couple hours before you cut it. Fat doesn’t dry, so you need to get rid of it.

Season the meat

Soak the meat for around 12 hours in a marinade in the fridge. What marinade to use? That will depend on what flavor you’re going for. Here’s a spicy, smoky option from Alton Brown using Worcestershire sauce, liquid smoke and red pepper flakes. Here’s another option inspired by Chinese takeout, with soy sauce, ginger, sesame oil and more. After you’ve marinated the mean, dust it with a bit of salt, pepper, cinnamon, or another flavor you’d like to try. This works best with a simple marinade. If you’ve already got something interesting going with your flavors, you can skip this step.

Dry it out

You don’t need a dehydrator to make jerky, but if you happen to have one, now would be the time to get that thing out of the closet and dust it off. How long the meat will take depends on how thick you cut the meat, how moist it is, and the temperature—it will likely be a few hours in the dehydrator. If you don’t have a dehydrator, no sweat, you can use the oven. Heat it up to 170 and put the meat on a wire rack over a pan, so air can get at it on all sides. After 90 minutes, check the meat. If it’s cooked through, it’s done. If not, put it in and check on it every 30 minutes or so.

Store it and eat it

Sealable glass jars work great for storing jerky, since they’re airtight. The jerky should last a few months, if you don’t eat it first.

Ever tried making jerky? Let us know how it’s done in the