Do you want to know how to make your own beef jerky? Look no further! This article will show you how to do it in a dehydrator, step by step. From picking out the meat to slice, marinating it with a great recipe, drying it out, and checking to see when it’s done, this includes everything. [feast_advanced_jump_to].
Making your own beef jerky at home is satisfying and lets you control the flavors and ingredients. When using a dehydrator, one of the most important factors is selecting the right temperature and cook time to get tender, flavorful results. But how long should you dehydrate beef jerky if your dehydrator is set at 165°F?
In this comprehensive guide, we’ll cover everything you need to know about dehydrating beef jerky at 165°F including ideal cook times, food safety tips, and techniques for homemade jerky success.
Overview of Cook Times
When dehydrating at 165°F you can expect your beef jerky to take
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3 to 6 hours to fully dehydrate
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Thinner sliced jerky around 1⁄4 inch thick will be done in 3-4 hours
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Thicker slices up to 1⁄2 inch may take 5-6 hours
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Check jerky at 3 hours and then hourly after that
The time can vary based on meat thickness, marinade, and your dehydrator model. But 165°F ensures food-safe results.
Why 165°F is Recommended
The USDA recommends dehydrating beef jerky at a minimum temperature of 160°F to safely reduce harmful bacteria. 165°F provides an extra margin of safety.
At 165°F:
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Surface bacteria is destroyed within 1 hour
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Interior meat reaches 160°F food-safe temperature
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Moisture level drops to 10-15% preventing bacterial growth
Lower temperatures may require over 10 hours to reach safety. Higher temperatures speed the process but can cause excess drying. 165°F hits the sweet spot for efficient, safe results.
Step-by-Step Instructions
Follow these steps for perfect beef jerky using a 165°F dehydrator:
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Slice beef 1⁄4 to 1⁄2 inch thick against the grain
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Trim any excess fat or sinew
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Marinate slices for 4-12 hours
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Pat dry and arrange on dehydrator trays
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Dehydrate at 165°F for 3-6 hours
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Check jerky hourly past 3 hours
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Remove jerky once dried to flexibility with no moisture
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Let cool completely before storage
Tips for Making Tender Jerky
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Partially freeze meat – Makes slicing easier for thin, uniform cuts
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Cut against the grain – Provides a more tender, easier chew
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Marinate overnight – Allows full flavor infusion
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Use tender cuts – Flank, sirloin tip, eye of round work best
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Trim fat – Excess fat can go rancid during dehydrating
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Rotate trays – Ensures even drying throughout
Testing Jerky Doneness
There are a few ways to test when your beef jerky is fully done:
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Flex test – Jerky should bend without cracking but not droop
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Texture – Surface should be dry with no tackiness or moisture
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Visual cues – Deep red color and matte look indicate doneness
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Temperature – Interior should reach 160°F minimum
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Time – Full dehydration at 165°F takes 3-6 hours
Use a combination of these doneness indicators for best results rather than relying on time alone.
Common Jerky Mistakes to Avoid
It’s easy to go wrong with homemade jerky if you aren’t careful:
✘ Underdehydrating – Can lead to bacterial growth
✘ Overdrying – Creates dry, brittle jerky
✘ Unsafe meat handling – Causes risk of contamination
✘ Inconsistent slice thickness – Prevents even drying
✘ Insufficient marinating – Results in bland flavor
✘ Inadequate patting dry – Allows moisture to ruin texture
Carefully follow all preparation, handling, and dehydrating instructions to turn out perfect jerky.
Storing Your Finished Beef Jerky
Once your beef jerky is fully dehydrated, follow these storage steps:
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Let cool completely before packing
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Store in sealed bags or airtight containers
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Refrigerate for up to 2 weeks
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Freeze for up to 3 months
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Keep away from light and moisture
Proper storage retains freshness and texture. Refrigeration prevents any potential bacterial growth.
Serving Ideas for Dehydrated Beef Jerky
The uses for hearty homemade beef jerky go way beyond snacking:
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Breakfast protein paired with eggs
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Salad topping for crunch
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Mixed into rice or grain bowls
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Crumbled over nachos or pizza
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Trail mix addition
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Garnish for bloody mary cocktails
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Topping for burgers or sandwiches
With its intense flavor and hearty texture, beef jerky elevates any dish.
Adapting the Recipe for Plant-Based Jerky
You can also make tasty non-meat jerky using the same dehydrating method:
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Use sliced mushrooms, carrots, or eggplant
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Marinate in a flavorful sauce
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Dehydrate at 165°F for 2 to 4 hours
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Check often for doneness
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Store in airtight containers
Same great texture without the meat!
Making Jerky Without a Dehydrator
If you don’t have a dehydrator, you can adapt the technique:
Oven – Set to lowest temp around 150°F. Use racks to air dry. Takes 6+ hours.
Smoker – Maintain consistent 165°F temp. Imparts extra flavor.
Box fan – Suspend on racks, blow air on low overnight. Extended time.
While results may vary, jerky can still be made without specialized equipment.
The Takeaway
When dehydrating beef jerky at 165°F, plan on a 3 to 6 hour timeframe for perfectly dried results. Follow proper preparation, marinating, and storage methods for best flavor and food safety. And experiment with ingredients and seasonings to make it your own.
With the right technique, making flavorful, tender beef jerky at home is easy and fun. The 165°F dehydrator method results in customizable jerky the whole family will love.
️ How to tell when it’s finished drying
Step 9 – Make sure you check your beef jerky throughout the drying process to avoid over drying. The jerky will be done when it bends and cracks but does not break in half. You will also see white fibers within the meat. If its done, let it sit on the rack and cool for a couple hours.
Step 10: Now you can store the beef jerky in your stomach, vacuum-sealed bags, ziplock bags, or glass jars. If you store it in ziplock bags, it will stay good for 7–10 days. For longer storage, using vacuum sealed bags will allow the jerky to last 1-2 months. Please visit my page on storing beef jerky for further information.
That’s it! Those are the 10 simple steps you need to follow to make beef jerky at home.
The Excalibur Dehydrator is my favorite. There are others that will work great as well. Check out this post where I have tested and reviewed the top selling dehydrators for jerky.
No. Using an Oven or Smoker is another great way to make jerky.
We have more than 100 great recipes and marinades for making all kinds of jerky right here on Jerkyholic.
How to slice the meat
Step 2 – Trim off the fat cap and other visible fat from the meat. Taking out as much fat as you can now will make your finished beef jerky last longer because fat makes meat go bad faster.
Step 3: Put the beef in the freezer for one to two hours to partially freeze it. This will make it easier to cut into even slices. Your meat should be hard to the touch but not fully frozen.
This is one of the most important steps when learning how to make beef jerky. If you want less chewy beef jerky, cut the meat against the grain about ⅛” to ¼” thick. If you want chewier beef jerky, cut the meat with the grain.
If you want tough or soft beef jerky, how you slice the meat makes a big difference in how it turns out. If you need more information on slicing meat, visit my slicing meat for beef jerky page.
You can also skip the freezing stage and slice your jerky using a jerky slicer. I use a Weston Jerky Slicer. It makes sure all your strips are the same width which allows them to dry evenly. Having a slicer is great when making a lot of beef jerky, if you are only making small batches every once in a while it is not as important.
How long should jerky sit after dehydrating?
FAQ
Can you dehydrate jerky at 160?
Can you dehydrate jerky at 175?
Is 180 too hot for jerky?
How do you dehydrate beef jerky?
Simply dehydrate your pre-marinated and seasoned 1/8” thick sliced beef pieces at 165°F for 3 hours until the internal temperature reaches 160°F. Lower the temperature of the dehydrator to 145°F until the jerky is fully dried (roughly 4-5 hours). Why Make Beef Jerky in a Dehydrator? Did you make this recipe?
How long do you dry jerky in a dehydrator?
Place strips on your dehydrator drying racks with plenty of spaces in between for easy air flow. Dry for 3 hours at 165 degrees allowing the internal temperature to reach 160 degrees and then turn down to 145F. Check the meat after 4 hours and keep drying until the jerky bends and cracks, but does not break in half.
How long does beef jerky take to dry?
At 160°F, the jerky will take something between 3 and 4 hours to be completely dried. How long to dehydrate beef jerky at 165°F? Since we mentioned such high temperatures as 160°F usually aren’t used to make beef jerky, drying it at 165°F is even rarer.
What temperature should beef jerky be dried at?
Since we mentioned such high temperatures as 160°F usually aren’t used to make beef jerky, drying it at 165°F is even rarer. It still is plausible, though, and as you’ve probably guessed, that way, the jerky will be done quickly! At 165°F, dehydrate the jerky for 2 hours.