Drying rack for jerky

[WilliamClyde]

I would like drying rack to be added for jerky making

[SnapJelly]

I believe drying meat for jerky would require smoke of some kind, if you hang them up like that the wasps would get to it real quickly

[Kulze]

Meat drying through nothing but the air is a common thing.
It's a form of dry-aging simply.

Thin stripes cause the moisture to get out and makes them dry in ~48 hours unless too thick, then it takes 3-5 days instead. Very tasty as well, and extremely easy to make.

As for wasps... yeah... in reality a issue, keep them behind a insect-net of some sort but still with airation. The bigger issue are flies which can lay eggs and cause maggots, then you know you haven't properly sealed the space.
It 'stays edible for ~1-2 months when properly done at room temp. Smoked jerky if properly kept has a similar lifetime actually.

But for drying meat... I would especially love to see proper medieval original middle-european drying methods. Those lasted the longest out of any known ones. In my country - Austria - for example bacon was preserved with salt and smoked afterwards in autumn, nothing more done to it. That meat wasn't touched until easter, hence after the winter.
So one might say 'but why wouldn't they eat that meat during winter?'. Because it hasn't gotten the right flavor yet... you ate the meat from last year instead. 16+ months old bacon was a common thing to eat and perfectly safe as well. My grandfather still made it in this original way once a year, impossible to get a better and stronger flavor profile of bacon plainly spoken.

If something's dry it doesn't go bad, that's all it is. And that's also why modern 'smoked' products do go bad, they're not traditionally made with a rub but instead injected with brine. Same taste, vastly cheaper to make on a industrial scale and fitting for the quick turnover in grocery stores as it needs no long-term storage spaces to create.
Taste profile is absolutely atrocious in comparison though if someone ever had the original, and it's also why nice big strips of bacon fried in the pan become little poor wrinkly crispy bits, that's all moisture which goes out of it.