To provide a dried meat product (jerky) at a form easy to be taken while remaining original appearance and texture, and a manufacturing method therefor.SOLUTION: There is provided a dried food product having thickness in a range of 2.0 to 2.5 mm, and nick with width in a range of 2 to 13 mm. There is provided a manufacturing method of the dried meat product, including a process for seasoning meat, a process for drying the seasoned meat, a process for rolling the dried meat to thickness of 2.0 to 2.5 mm, and a process for inserting nick with width in a range of 2 to 13 mm in the rolled meat. The nick is preferably a parallel dot line-shaped nick with 2 to 13 mm gaps, it is more preferably to have nick with depth in a range of 10 to 40% of thickness, and it is further preferably to have shallow nick with depth in a range of 10 to 40% of thickness and deeper nick.SELECTED DRAWING: None【課題】本来の外観及び食感を残しながら、食べやすい形態の乾燥食肉製品（ジャーキー）及びその製造方法の提供。【解決手段】厚さが2.0～2.5mmの範囲であり、2～13mmの範囲の幅で切れ目を有する乾燥食肉製品。並びに、食肉を調味する工程、調味した食肉を乾燥する工程、乾燥した食肉を2.0～2.5mmの範囲の厚さまで圧延する工程、及び圧延した食肉に2～13mmの範囲の幅で切れ目を入れる工程を含む、乾燥食肉製品の製造方法。切れ目は、2～13mm間隔の平行な点線状の切れ目であることが好ましく、厚さの10～40％の範囲の深さの切れ目を有することがより好ましく、厚さの10～40％の範囲の深さの浅い切れ目と、より深い切れ目とを有することが更に好ましい。【選択図】なし
