Abstract: A system and method for making a jerky meat product may include a pump to pump heated brine at a positive pressure at a desired temperature. Embodiments may also include an injector coupled to the pump to receive the heated brine and inject the heated brine into a cool meat product to elevate the meat product temperature. Embodiments may include a slicer that receives the meat product after the heated brine is injected and slices the meat product to a first thickness. A topical applicator may apply a topical application to coat an exterior of the slices and a flattener may flatten the slices to a second thickness less than the first thickness and to cause the topical application to adhere to the slices. Embodiments may further include a drying oven and/or grill to dry the slices of the second thickness to a desired moisture level.