Jerky as ready to eat products was produced from beef top round and broiler breast meat. Beef and broiler meat were dried in either simple metal structure in the sun or in normal kitchen oven. Jerky samples were stored in polyethylene bags for 9 weeks at ambient temperature. Jerky products were evaluated for microbial count, sensory, and chemical properties. Immediately after drying, no pathogenic bacteria were detected. Counts of aerobic bacteria were decreased significantly in both sun and kitchen oven dried beef and broiler jerky. Jerky dried in kitchen oven was better in texture, flavor, taste and chewiness than the other. Beef and broiler fresh meat have initial moisture to protein ratio (MPR) of 3.79 and 3.96, while after sun and kitchen oven drying the MPR was decreased to 0.30 and 0.38. Free fatty acids for both dried beef and broiler jerky exceeded 1.2% after three weeks of storage at ambient temperature. During storage period, the peroxide value was increased in all jerky samples.