Daniel Fogelson holds two beef tenderloins on their way to becoming jerky at the Settlers Jerky Inc. facility in Walnut, Calif. (Jenn Harris / Los Angeles Times)
Sliced meat from one of the 25 brands of jerky made at the facility is left to marinate before it heads to the oven. (Jenn Harris / Los Angeles Times)
Jerky is cooling down in the cooling room after baking in the oven. (Jenn Harris / Los Angeles Times)
Once the jerky is cooled it is placed in large plastic bags before being vacuum sealed and labeled. (Jenn Harris / Los Angeles Times)
