Using a food dehydrator, you can dehydrate meat and produce tasty jerky in 4 to 5 hours. In an oven, it should take three to four hours, and in an air fryer, two hours. Jerky should be dehydrated at a constant temperature of 160 to 175 degrees Fahrenheit.
I make my own jerky at home because I’m a meat connoisseur, so I have some experience with dehydrating meats. Jerky may take a while to dehydrate, but the wait is well worth it.
I looked at how long it would take to make the ideal beef jerky in this article.
Slice the Meat
While making beef jerky at home allows for creativity and experimentation in the kitchen, there are some important characteristics to look for when purchasing meat for beef jerky.
- Lean meat (minimal to no fat)
- Economical (no need to break the bank)
- Fresh beef (avoid old or oxidized meat)
If you haven’t already chosen your meat, look through our in-depth guide to the best beef jerky cuts.
Store your meat in the freezer for 30 to 60 minutes before we start the slicing process. Chilling down the meat will make slicing much easier.
You can slice your meat into any shape you like, whether you prefer jerky sticks, jerky strips, or jerky slabs. Consistent thickness is the most crucial consideration.
A thickness for the meat between 1/8″ and 1/4″ thickness is acceptable. We prefer 3/18” for our homemade jerky. This range of thicknesses will produce finished jerky with a flavorful bite that is just a little chewy.
For a tender beef jerky, we recommend cutting against the grain; however, if you prefer a tougher beef jerky, feel free to cut with the grain.
Check out our comprehensive guide on how to slice meat for jerky if you want more.
Check out our in-depth analysis of the top jerky slicer options on the market if you’re looking to increase production and automate the slicing step.
Mix the Marinade
Except for the meat, thoroughly combine all the wet and dry ingredients in a plastic bag or large mixing bowl. Make sure the jerky marinade’s sugar is completely dissolved.
Marinade the Meat
Add the meat to the marinade piece-by-piece. Massage the meat with a big spoon or your hands until it is completely coated.
Marinate the meat for at least 12 hours and up to 24 hours while it is covered in plastic wrap. The ideal marination time is 16 hours. To ensure proper contact between the meat and the jerky marinade, toss the meat a few times while it is marinating.
This advice was developed after extensive testing to determine the ideal marinating period for jerky. To find the sweet spot, we experimented with every marination time imaginable. See our thorough instructions on how long to marinate the jerky.
Lay the Jerky
You are prepared to begin the dehydration process once the jerky has marinated for the desired amount of time.
Turn your dehydrator to 165°F.
Lay the beef strips onto each dehydrator tray. Pay close attention to layer the beef strips evenly, without any overlap. The pieces can touch, but they should not overlap.
Dehydrate the Jerky
Dehydrate the meat for anywhere between 3 and 6 hours. The thickness of the meat, its marbling, the cut of meat, ambient temperature and humidity, to name a few, all affect the drying time. You must pay attention and make use of your senses because there isn’t a single time and temperature combination.
Dehydrating jerky takes patience and a watchful eye.
At the three-hour mark, check the jerky for doneness. Up until the desired doneness has been attained, check every 30 minutes. Never be afraid to remove pieces that seem to be finished and leave pieces that require additional dehydration.
The jerky should have a dry, leathery exterior. To avoid over-drying it, the jerky should bend and display some minor cracks but not snap. Think of bending a green branch.
Telling when beef jerky is done takes time and practice. Explore our in-depth tutorial on how to determine when jerky is finished.
Enjoy and Store the Jerky
Boom. That’s it. Eat your incredible beef jerky, which is now the best part.
Share some with your loved ones, or keep the entire batch to yourself—we won’t tell.
Homemade beef jerky that has been properly dried will keep for about a week at room temperature in an airtight container, as opposed to store-bought jerky that can last much longer. Feel free to keep items in the refrigerator for added security if you have any worries about the level of dryness.
Check out our comprehensive instructions for storing beef jerky.
Check out our guide to Choosing the Best Dehydrator for Jerky if you’re looking to replace your current dehydrator or perhaps buy your first one.
Check out our list of 20 Creative Beef Jerky Recipes as well.
Although this recipe calls for whole beef, you can also dehydrate ground beef to create a tasty ground beef jerky. star.
Rated 5 stars by 4 users
This dehydrator recipe for flavorful beef jerky combines a hearty medley of savory seasoning, bold soy sauce, and sweetness from brown sugar for harmony. You’ll be astonished by the delicious flavor from such basic ingredients.
- 3 LB Beef (Eye of Round or Other Lean Cut)
- 2 TSP Salt
- 1 ½ TSP Black Pepper
- 1 ½ TSP Garlic Powder
- 1 ½ TSP Onion Powder
- 1 ½ TSP Smoked Paprika
- 1/2 Cup Brown Sugar
- 1/2 Cup Soy Sauce
- 1 TBSP Worcestershire Sauce
- 6 TBSP Water
- Place the meat in the freezer for 30 to 60 minutes, or until it is cold and firm but not frozen.
- In a sizable bowl, combine the salt, pepper, smoked paprika, garlic powder, onion powder, soy sauce, Worcestershire sauce, and water. Stir until everything is well combined and the sugar has dissolved.
- Trim all external fat after removing the meat from the freezer. Slice the meat thinly between 1/8″ and 1″ with or against the grain using a sharp knife.
- Piece by piece, add the meat to the marinade and thoroughly combine to ensure that the meat and marinade are in contact.
- Refrigerate for at least eight hours and up to twenty-four hours with the lid on (or in a plastic bag).
- Remove the meat from the marinade. To remove excess marinade without completely rinsing the meat, let the marinade drop off and lightly pat with paper towels.
- Lay the strips of meat on the mesh dehydrator trays. Make sure not to overlap the meat.
- Place there and heat for 3 to 6 hours at 165°F in the dehydrator.
- Start checking the jerky at the 3-hour mark.
- Remove the cooked jerky from the dehydrator and allow it to cool.
- Store in an airtight container and enjoy.
His interests are centered around food, travel, cooking, and beverages. He spends his weekends at the driving range, the newest pizza joint, or hosting a dinner party for family and friends with his queen.
Don’t miss out on Jerky News
Sign up to get a complimentary $6. 99 bag on your first order.
How to Make Beef Jerky with a DEHYDRATOR
FAQ
How do you know when beef jerky is done dehydrating?
The jerky should bend but not break. The “bend test” is the most crucial factor in determining whether jerky is finished. Bend the same test piece in half to check its flexibility while handling it (ideally at or near room temperature). The jerky ought to flex, then eventually snap, but not break off.
How long do you cook beef jerky in a dehydrator and what temperature?
Finally, drain the marinade, arrange the meat strips in the dehydrator, and dehydrate for 6 to 8 hours at 160°F (71°C) or until thoroughly dried.
How long do you dehydrate beef jerky at 160 degrees?
How Long Does Jerky Take To Dehydrate In A Dehydrator At 160 Degrees? Jerky should take 4 to 5 hours to dehydrate in a dehydrator at 160 degrees. Strips of jerky that are thicker than 1/4 inch might take up to 8 hours.
Do you flip jerky in a dehydrator?
Rotate trays in vertical air flow dehydrators at least every two hours for best results, moving the tray closest to the heat to the position farthest from the heat. Even though jerky typically takes several hours to completely dry, start checking it after about three hours to prevent over-drying.