The Complete Guide to Perfectly Dehydrating Beef Jerky at 160°F

Making delicious homemade beef jerky is easier than you think! With the right temperature and timing, you can achieve the perfect texture – tender and slightly chewy but never tough. As a jerky enthusiast, I’ve tested a range of times and temps to determine the ideal dehydrating method. In this complete guide, I’ll share everything I’ve learned about dehydrating foolproof jerky at 160°F.

Why Temperature Control is Critical

The key to great tasting jerky is slowly removing moisture while maintaining flavor Dehydrating at 160°F accomplishes this beautifully

• 160°F adequately kills bacteria for food safety. Going above 175°F can make meat tough.

• The moderate 160° heat slowly dries meat so it stays tender, not brittle.

• Lower temperatures don’t fully dry jerky, allowing bacteria to grow.

So by keeping your dehydrator precisely at 160°F, you’ll get chewy, tender jerky every time.

Prepping the Beef

Proper prep ensures the best results:

• Choose lean cuts like flank, round, or sirloin Trim excess fat which can spoil

• Partially freeze meat for 1-2 hours until firm but not solid for easier slicing.

• Slice across the grain into 1/4” thick or less strips using a sharp knife or slicer.

• Marinate strips for 2 hours to overnight in a tasty wet marinade.

• Pat strips dry with a paper towel before dehydrating to remove excess moisture.

Now the beef is ready for the dehydrator!

Dehydrating Time at 160°F

Here are my tips for total dehydration:

• Expect around 4-6 hours. Time varies based on meat thickness, humidity, and dehydrator model.

• Rotate trays and flip strips halfway for even drying. Don’t overlap.

• Check doneness by texture, not time. Jerky should bend without breaking when folded.

• Use an instant read thermometer to confirm 160°F internal temp.

• Consider oven finishing at 275°F for 10 minutes to remove any lingering moisture.

• Always let jerky cool completely before storage so residual heat doesn’t increase spoilage.

Testing Doneness

Ensure your jerky is fully dehydrated using these methods:

• Perform a bend test. Properly dried jerky bends 90 degrees without snapping.

• Check for visible cracks on the surface indicating evaporated moisture.

• Jerky should fracture when you attempt to tear, not stretch.

• There should be no moist or sticky spots.

• Finished jerky is noticeably darker in color than raw.

• Dried jerky makes a snapping sound when bitten instead of bending quietly.

When in doubt, dehydrate longer until jerky passes the bend and texture tests.

Flavorful Marinade Ideas

To make your jerky burst with flavor, marinate in:

• Teriyaki with soy sauce, brown sugar, garlic and ginger

• Fiesta with chili powder, lime, cilantro and cumin

• Whiskey Maple with bourbon, maple syrup, Worcestershire sauce and black pepper

• Honey Sriracha with sriracha, honey, tamari and sesame oil

• Jalapeño Lime with bright citrus and spicy jalapeño

• BBQ Beer with your favorite bbq sauce thinned with beer

Get creative with mixing and matching herbs, spices, citrus and savory sauces for your own signature flavor.

Proper Storage

To keep your jerky fresh for months:

• Let cool fully before storing. Residual heat increases spoilage.

• Store in airtight containers like zip-top bags or lidded plasticware.

• Squeeze out excess air before sealing to prevent oxidation.

• Use desiccant packs to absorb moisture.

• Refrigerate for snacking within a few weeks.

• Freeze jerky bundles for storage up to a year.

Now you have all the secrets for making tender, flavorful jerky at home using a dehydrator set at the ideal temperature of 160°F. Adjust marinades and meat cuts until you perfect your signature jerky. Your family and friends will be begging for more!