Yes, as long as the previous finish is not lacquer or shellac. Be sure to test the selected colour on a hidden spot to see how it will look over the original finish. To prepare the surface, make sure that the finish is clean and has had all wax and polish removed. Then lightly sand with #180 or #220 sandpaper.
Then thaw meat, add seasoning and press into strips or sticks, and place on trays to dry. Depending on how thick meat is cut, how heavily dryer is loaded, and the humidity, jerky takes from 4 to 15 hours to dry.
Dry the meat with paper towels. Then arrange the meat slices on the dehydratorâs drying racks, spacing each piece about 1/4 inch apart. Slide the racks into the dehydrator. Set the dehydrator to 160 degrees Fahrenheit. Dehydrate the jerky until itâs cooked through and leathery, about four to five hours. Transfer the jerky from the dehydrator to a food-storage container. You can store the jerky at room temperature for one to two months if you add a silicon oxygen absorber to the container. Store jerky without an oxygen absorber at room temperature for one month.