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.
The salt not only gives the meat its flavor but also prevents the meat from going bad for months. During the dehydration process, beef jerky is stripped of most of its fat, and bacteria are eliminated from the meat. Beef jerky has been receiving some light praise lately because of its high protein and low fat content. When the water content is removed from the beef during the dehydration process, its protein content usually doubles. One ounce of beef jerky usually contains around 9 grams of protein, depending on the brand.