Imagine the tantalizing aroma of beef jerky wafting through your home. That chewy, savory delight is an experience unlike any other. But, not all homemade jerky turns out the way we envision.
Perhaps you’ve had the frustration of biting into an over-dehydrated piece that felt more like cardboard than meat. Or worse, you found your jerky underdone and unsafe.
The magic is in mastering the right beef jerky dehydrator temperature. Its the key to unlocking that perfect texture, flavor, and most importantly, safety.
Good news: you’ve come to the right place if you want to know what temperature to dehydrate beef jerky at. We’ve been smoking meats for more than 100 years and are proud to be known as the best place online to buy beef jerky.
We’ll talk about the things that affect the best temperature for dehydrating beef jerky and give our personal advice on what temperature to dehydrate beef jerky at. But first, let’s talk about why the dehydrator temperature for beef jerky can’t be overlooked.
Making your own beef jerky at home is satisfying and lets you control the flavorings. But to get the perfect texture, you need to dehydrate it properly and safely. When using a dehydrator set at 160°F, how long should you dry the meat for?
The time can vary based on factors like meat thickness, marinade, and humidity. But generally, you can expect the process to take 5-15 hours at 160°F. Here’s a complete guide to dehydrator times, food safety, and techniques for making tender, flavorful homemade beef jerky.
Overview of Drying Times
As a general guideline dehydrating beef jerky at 160°F takes
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5-8 hours for very thin sliced jerky, around 1/8 inch thick
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8-12 hours for 1/4 inch thick slices
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12-15 hours for thicker jerky sliced up to 1/2 inch
Thinner jerky dries faster but can become brittle if overdone. Thicker cuts take longer but produce a chewier texture.
Why 160°F is the Recommended Temperature
The USDA recommends dehydrating jerky at a minimum of 160°F to safely reduce bacteria and pathogens. Here’s why this temperature is ideal:
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Destroys harmful surface bacteria within 1-2 hours
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Allows heat to penetrate and dry inside of meat
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Reduces moisture levels to below 10% to prevent bacterial growth
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Meat reaches safe internal temperature of at least 155°F
Higher temperatures speed the process but can overdry the meat. 160°F hits the balance between efficiency and quality.
Step-By-Step Instructions for Making Jerky
Follow these steps for making the perfect jerky at 160°F:
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Prepare the meat by trimming, freezing, and slicing 1/4 inch thick
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Marinate the meat for 8-24 hours for maximum flavor
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Pat dry the marinated jerky pieces before dehydrating
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Arrange in a single layer on dehydrator trays, not touching
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Dehydrate at 160°F for 8-15 hours, checking periodically
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Test doneness using crack tests and texture
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Remove fully dried jerky and let cool before storing
Handy Tips for Tender, Tasty Homemade Jerky
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Partially freeze meat for easier slicing
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Cut across the grain for more tender texture
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Use lean cuts like flank steak or eye of round
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Mix up wet and dry marinades for variety
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Rotate the trays during dehydrating
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Blot excess marinade before dehydrating
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Use a thermometer to monitor internal temp
Testing Beef Jerky Doneness
It’s important to accurately test when the beef jerky is fully dried:
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Texture should be dry to the touch, not sticky
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Color deepens and becomes matte once dehydrated
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Jerky shouldn’t bend too much or crack when flexed
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Interior temperature should reach at least 155°F
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If in doubt, keep dehydrating for longer
Use multiple doneness tests for best results. Underdrying risks foodborne illness.
Storing Dehydrated Beef Jerky
Once fully dried, store homemade beef jerky:
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In sealed bags or airtight containers
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In a cool, dry place away from light
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In the refrigerator for up to 2 weeks
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In the freezer for up to 2-3 months
Proper storage retains texture and flavor. Keeping jerky chilled prevents potential bacterial growth.
Food Safety Tips for Homemade Jerky
When making beef jerky, be sure to:
✔️ Use fresh, high-quality meat
✔️ Freeze meat before slicing
✔️ Wash hands, surfaces, equipment before prep
✔️ Slice meat uniformly for even drying
✔️ Dehydrate at proper temperature
✔️ Pat test doneness before removing
✔️ Cool fully before storage
Following food safety guidelines reduces risks when drying meat at home.
Adapting the Recipe for Plant-Based Jerky
You can also use a dehydrator to make tasty non-meat jerky:
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Slice extra-firm tofu or seitan very thinly
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Marinate overnight in a flavorful wet mixture
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Dehydrate at 160°F for 4-6 hours, checking frequently
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Cool fully then store in sealed containers
Same great texture without the meat!
Troubleshooting Problems
Here are some common issues and fixes for homemade beef jerky:
Too wet – Keep dehydrating at 160°F in 1-2 hour increments
Too brittle – Use thicker slices and don’t overdry
Bland flavor – Marinate for longer and spice up marinade
White spots – Normalize moisture with an acidic marinade
Fat pockets – Trim all visible fat before dehydrating
Curled strips – Slice against the grain for straight pieces
The Takeaway
When made safely, beef jerky dried at 160°F results in the perfect chewy texture and concentrated flavor. Plan on around 8-15 hours for 1/4 inch slices. Follow proper handling, prepping, and storage methods for the best quality and safety.
With some patience and good technique, you can easily make tasty, customizable jerky at home without the harmful additives found in storebought versions.
So, What is the Best Beef Jerky Dehydrator Temperature?
It’s time to set a standard range for the best temperatures to dry out beef jerky. It will always depend on the situation. Then, we’ll touch on adjusting your beef jerky dehydrator temperature for specific outcomes.
Most dehydrators say that beef jerky should be dried at temperatures between 70°C and 74°C (160°F to 165°F). This range not only makes sure that the meat is completely dry, but it also takes care of the most important safety issue: getting rid of harmful bacteria.
According to the USDA, heating meat to this temperature range is critical for ensuring that pathogens like E. coli and salmonella are destroyed, making the jerky safe for consumption.
But it’s important to remember that getting to this temperature isn’t enough; keeping it steady during the first few hours of dehydration is very important. A quick surge to 160°F followed by a drop might not guarantee safety.
Adjusting for Specific Outcomes
The normal temperature range for dehydrating beef jerky is a good place to start, but you can make changes depending on what you want to achieve:
- Start at a lower temperature, say 145°F to 150°F, for the first couple of hours to get a moister, chewier jerky. Then slowly raise the temperature until it reaches the recommended 160°F. This slow ramp-up lets the water evaporate more slowly, so the final product stays a little moister and chewier.
- For Crispier, Drier Jerky: If you like your jerky to be drier and crispier, set the dehydrator to the higher end of the temperature range, around 165°F, while it’s drying. But don’t go above this temperature, because it can cook the meat instead of drying it out.
- Adjusting for Thickness: As we already said, if you’re working with thicker slices, it’s best to start at a slightly lower temperature. Thinner slices, on the other hand, can handle the higher end of the standard range without getting too dry.
Finally, you might have to try a few different batches and see what works best before you find the best beef jerky temperature dehydrator. However, we want to touch on a few other factors to consider in dehydrating beef jerky beyond temperature.