This review focuses on reviewing information on jerky processing and research regarding the development of jerky. Jerky is a dried thinly sliced marinated meat products. It is a ready-to-eat and shelf stable dried food. Jerky shelf-stability can be achieved by maintaining the lower water activity. The heating temperature (72°C) and humidity (>90%) are critical factors to maintain the product safety and this heating process needs to be done before further drying. Other than beef, pork, and poultry jerky, fish also has a potential market segment in jerky production, especially salmon. Salmon contains high omega-3 free fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and, and it has better health benefits as compared to other meats (beef, pork, and poultry meats). However, there is a lack of research on utilizing other fish species in jerky production. Another challenge is the use of various additional food ingredients (e.g., texture modifying agent, additives, antioxidants, and humectants) in jerky preparation so as to improve its stability during storage. The application of drying technology at specific temperature and storage conditions are very important in order to control microbial growth and shelf-life extension of jerky. Hence, this review provide the information on the processing of jerky and factors affecting its stability properties.