How Long to Dehydrate Beef Jerky at 165°F for Perfect Results

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

• 3 to 6 hours to fully dehydrate

• Thinner sliced jerky around 1⁄4 inch thick will be done in 3-4 hours

• Thicker slices up to 1⁄2 inch may take 5-6 hours

• 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:

• Surface bacteria is destroyed within 1 hour

• Interior meat reaches 160°F food-safe temperature

• 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:

1. Slice beef 1⁄4 to 1⁄2 inch thick against the grain

2. Trim any excess fat or sinew

3. Marinate slices for 4-12 hours

4. Pat dry and arrange on dehydrator trays

5. Dehydrate at 165°F for 3-6 hours

6. Check jerky hourly past 3 hours

7. Remove jerky once dried to flexibility with no moisture

8. Let cool completely before storage

Tips for Making Tender Jerky

• Partially freeze meat – Makes slicing easier for thin, uniform cuts

• Cut against the grain – Provides a more tender, easier chew

• Marinate overnight – Allows full flavor infusion

• Use tender cuts – Flank, sirloin tip, eye of round work best

• Trim fat – Excess fat can go rancid during dehydrating

• Rotate trays – Ensures even drying throughout

Testing Jerky Doneness

There are a few ways to test when your beef jerky is fully done:

• Flex test – Jerky should bend without cracking but not droop

• Texture – Surface should be dry with no tackiness or moisture

• Visual cues – Deep red color and matte look indicate doneness

• Temperature – Interior should reach 160°F minimum

• 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:

• Let cool completely before packing

• Store in sealed bags or airtight containers

• Refrigerate for up to 2 weeks

• Freeze for up to 3 months

• 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:

• Breakfast protein paired with eggs

• Salad topping for crunch

• Mixed into rice or grain bowls

• Crumbled over nachos or pizza

• Trail mix addition

• Garnish for bloody mary cocktails

• 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:

• Use sliced mushrooms, carrots, or eggplant

• Marinate in a flavorful sauce

• Dehydrate at 165°F for 2 to 4 hours

• Check often for doneness

• 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.