You need this recipe for Beef Jerky in a Dehydrator if you own a dehydrator. It makes store-bought beef jerky taste terrible. I think you’ll never want to buy it from the store again because it tastes so good!
Beef jerky is the one thing I can’t live without, along with saucy chicken wings and ranch dressing. I mean, there was a time in my life (when I worked as a late-night bartender, okay!) when I lived off of beef jerky (and didn’t mind!)
I’m proud to say that I can still eat my weight in it in one sitting, even after all these years. The only difference is that I no longer buy beef jerky in packages from the store. Instead, I make my own. While undeniably addicting and of course, convenient, I’m a lot wiser in my old age.
Not only do I make much better jerky than Jack Links (sorry, not sorry), but some of the ingredients in those store-bought kinds I can’t even pronounce. Aka my cue to run far and wide.
To be honest, I only ever wanted a dehydrator for beef jerky and my parents’ famous sun-dried tomato recipe. I mean, if you have a dehydrator and like meat (especially beef jerky), you should really make your own snacks. Once you try this simple method, you’ll understand what “good jerky” really means, and you’ll make it again and again.
Since I’ve been making my own jerky at home, I haven’t been able to find a similar store-bought version that I like as much. Of course, that includes the fancy butcher shop that cuts my beef so thinly for me.
Making jerky at home is so easy, and I have faith in you that once you get the hang of it, you and your dehydrator will become best friends because you will make the best jerky ever!
You need this recipe for Beef Jerky in a Dehydrator if you own a dehydrator. It makes store-bought beef jerky taste terrible. I bet you’ll never want to buy it from the store again because it tastes so good.
Making delicious homemade beef jerky is easier than you think with a food dehydrator. But how long should you actually cook the jerky for? This is a common question for jerky newbies. The drying time can vary quite a bit depending on a few key factors.
In this article, we’ll walk through everything you need to know to perfectly dehydrate jerky, including:
- Suggested internal temperature
- Ideal drying times
- Tips for checking doneness
- How meat thickness impacts cook time
- Effect of marinade on dehydration
- Temperature and humidity
- High altitude considerations
Follow these jerky dehydrating guidelines and you’ll turn out fantastic homemade jerky every time!
Suggested Internal Temperature For Beef Jerky
The USDA recommends heating jerky to an internal temperature of 160°F to kill potentially harmful bacteria like salmonella or E. coli.
Ground meats should be heated to 160°F since potentially harmful bacteria could be mixed throughout. For whole muscle meats like steak, roasts, and jerky, an internal temperature of 145°F is recommended.
However, many food safety experts suggest hitting at least 160°F internal temperature for beef jerky. Since the meat is sliced thinly and dried slowly, bacteria have more time to multiple compared to grilling a steak. Reaching 160°F internal temp is prudent for food safety.
How To Check Internal Jerky Temp
Use an instant read digital meat thermometer to check the internal temperature Insert the probe into the thickest part of a jerky slice
It can be tricky to get an accurate reading since the jerky slices are so thin. Try stacking 2-3 slices and inserting the probe into the middle of the stack.
Ideal Beef Jerky Dehydrator Times
Beef jerky typically takes 4-6 hours to fully dehydrate in a home food dehydrator, but drying times can range anywhere from 3 to 10 hours depending on your specific conditions.
Here are some general timeframes to aim for:
- 160°F Internal Temp: Approximately 2-3 hours
- Bend Test Pass: Around 4-5 hours
- Ideal Drying Time: 5-6 hours
Don’t rely just on drying times though. Always check for proper doneness using the tests below.
How To Tell When Beef Jerky Is Done
Rather than cooking jerky for a certain timeframe, it’s best to test for doneness along the way. Here are two easy ways to check if your jerky is fully dehydrated:
The Bend Test
This is the most common way to check for jerky doneness. When ready, the jerky should bend easily without breaking and have visible cracks on the surface.
If your jerky bends and cracks but doesn’t break when you try to fold it, it has reached the proper moisture levels for storage and consumption.
Checking For White Fibers
As moisture evaporates during dehydration, white fiber lines will begin to form in the meat. Check for these white wispy fibers running through the jerky slices.
Once these fibers are clearly visible in the center of the slices, your jerky is fully dried.
Impact Of Meat Thickness On Dehydrator Time
The thickness of your meat slices makes a big difference in how long jerky takes to dehydrate. Thinner slices will dry much faster than thick cuts.
Here are estimated drying times based on slice thickness:
- 1/8” slices: 4-5 hours
- 1/4” slices: 5-6 hours
- 3/8” slices: 6-8 hours
- 1/2” slices: 8-10 hours
My recommendation is to slice your jerky around 1/4 inch thick. This provides the best balance of drying time, texture, and flavor infusion.
Thinner slices dry faster but don’t absorb as much marinade. Thicker cuts take too long to dehydrate and can have a rubbery texture.
Effect Of Marinade On Jerky Dehydration Time
The ingredients in your marinade impact total dehydration time. Jerky soaked in marinades with higher sugar and salt content generally take longer to dry out.
Osmosis pulls moisture out of the meat during dehydration. Salt and sugar both attract water, so jerky with more of these ingredients retains moisture longer.
You’ll often need to dehydrate an extra 1-2 hours if using a sweeter marinade recipe. Just be sure to test for doneness instead of relying on a set timeframe.
Ambient Temperature And Humidity
The temperature and humidity level of the room also affects how quickly your jerky dries.
Hot and dry conditions allow moisture to evaporate faster from the meat’s surface. Cooler, humid environments slow down the rate of moisture loss.
If it’s hot, dry, and breezy where you live, your jerky drying time might be an hour or so less. Expect to add some time to the total dehydration if you live somewhere with higher humidity.
Making Jerky At High Altitudes
Higher elevation impacts how efficiently a dehydrator can evaporate moisture. At higher altitudes, moisture evaporates at lower temperatures due to lower air pressure.
For every additional 1,000 feet above sea level, increase your dehydrator temperature by 5-10°F to compensate. This helps ensure the jerky reaches a safe internal temperature and dries thoroughly.
Storing Fully Dried Jerky
Once your homemade jerky tests done, turn off your dehydrator and let the jerky cool down before handling. Warm, moist air can rehydrate the surface while it cools.
For maximum shelf life, store fully dried jerky in an airtight container or resealable plastic bag. Kept sealed at room temperature, properly dried jerky will last 1-2 months.
Refrigerating or freezing extends shelf life even longer to 6 months or more. Enjoy your delicious homemade jerky for months to come!
Common Jerky Dehydrating FAQs
How long does jerky take to dehydrate at 165°F?
Around 4-6 hours if sliced 1/4 inch thick. Thinner cuts may only need 3-4 hours.
Can you over-dry jerky in a dehydrator?
Yes, it’s possible to dehydrate jerky too long if you aren’t checking it periodically. Over-dried jerky has a brittle, crumbly texture.
What happens if jerky doesn’t dry long enough?
Undried jerky has a gummy, rubbery texture and won’t last long before molding. Tough, moist jerky needs more time in the dehydrator.
Why does my jerky stay moist in the center?
Thicker meat slices often stay moist in the middle. Try slicing no more than 1/4 inch thick for even drying.
Make Delicious Homemade Jerky In Your Dehydrator
Follow these jerky dehydrating guidelines for excellent results every batch. Test doneness along the way and adjust cook times as needed based on meat thickness, ambient conditions, and your elevation.
In 5-6 hours, you’ll have tender, flavorful homemade beef jerky that’s so much better than store-bought! Enjoy your jerky straight from the dehydrator or keep it sealed to snack on for weeks.
INGREDIENTS YOU’LL NEED TO MAKE HOMEMADE BEEF JERKY
Complete list of ingredients and amounts can be found in the recipe card below.
To make beef jerky at home from scratch, it might look like you need a lot of things. However, keep in mind that the recipe includes ingredients for two different kinds of jerky. One flavour is teriyaki and the other we’ll call smoky pepper.
Let’s break them down in a little bit more detail down below:
- Thinly Sliced Beef: Choose tender, lean cuts of meat. I’ve tried making homemade beef jerky with a few different cuts of beef. The following cuts have worked really well for me: brisket, rouladen, top or bottom round, eye of round, sirloin tip, or flank steak It’s important to remember that it needs to be well-sliced very thinly.
- Soy Sauce: Adds flavour and saltiness to the beef jerky. Used in both recipes. You can use coconut aminos instead if you want to make gluten-free or keto jerky.
TERIYAKI BEEF JERKY
- Brown sugar gives the teriyaki beef jerky a great caramelized taste and the right amount of sweetness. If you’d rather, you can use regular sugar or a sweetener instead.
- Sesame oil gives this teriyaki jerky recipe a light, nutty flavor. A little sesame oil goes a long way.
- Rice Vinegar: Adds acidity and a bit of tang. Balances out the flavours from the rest of the ingredients. You can use apple cider vinegar or plain white vinegar instead of rice vinegar if you don’t have any on hand.
- Ginger gives the food a delicious, unique flavor that goes well with the other ingredients. I like using fresh minced ginger in this recipe. But if you only have ground ginger, use 1/2 teaspoon instead of the 1-inch fresh knob.
- Garlic: Adds flavour and freshness to the jerky. I like using fresh minced garlic for this recipe. You can use garlic powder instead, though, if that’s all you have on hand. Use 1 teaspoon instead of the 4 fresh cloves.
- This teriyaki beef jerky looks great and has a nice texture thanks to the sesame seeds.
- Pepper: Adds a nice kick to this teriyaki jerky recipe. Ground pepper works best in this recipe.
SMOKY PEPPER BEEF JERKY
- Adding liquid smoke to this recipe for homemade beef jerky makes it taste great! It gives the jerky a deep smoky flavor that isn’t too strong. Something I wouldn’t leave out of this beef jerky recipe
- Worcestershire sauce gives this smoky pepper beef jerky a salty and savory taste.
- Onion Powder: Adds the perfect onion-y bite. In this recipe, onion powder works better than fresh onion.
- Garlic Powder: Adds freshness and flavour. Garlic powder, not fresh garlic, works best in this recipe because we want the jerky to have a lot of fresh cracked pepper on its surface.
- This recipe for homemade pepper jerky needs salt to make it taste good.
- Cracked pepper gives this homemade jerky recipe a strong flavor and the right amount of heat. Even though it’s still fine to use coarsely ground pepper, regular ground pepper will make the food taste and look different. One of my favorite things about this flavor of jerky is that you can see and taste the cracked pepper on top after it’s been slowly dried.
MAKING BEEF JERKY WITH A DEHYDRATOR (KEY TIPS)
The recipe card below has full instructions on how to make this dehydrator beef jerky. Here are a few quick things to keep in mind, though:
- Pick lean cuts of meat and cut off any fat before you start. The leaner, the better. Little to no fat works best in this recipe.
- SLICING BEEF JERKY: I’m lucky to have a butcher who will cut the beef for me into thin slices. Simply ask and, in most cases, you shall receive. If you have to, want to, or like to cut the beef yourself, make sure you use a really sharp knife and make the slices as thin as you can. The meat slices should be 4 inches long, 2 inches wide, and no more than 1/4 inch thick. TIP: Put the beef in the freezer for an hour after wrapping it in Saran wrap before cutting it. It will get firmer, which will make it easier to cut into thin, even slices.
- Slice against the grain for softer, more tender jerky. Slice with the grain for chewier, tougher jerky. There isn’t a right or wrong way to do this; I think it depends on what you like and what kind of meat you’re using. Try them both with a variety of cuts to find the ones you like best.
- Both before and after marinating, use paper towels to pat the meat dry. This is important for even cooking. Since the goal is to dry out the meat, you want to soak up as much of the extra water as you can. When the meat is done (after taking it out of the oven), you will also pat it dry to get rid of any fats that have risen to the top.
- Marinate the beef for best results. Don’t skip this step for maximum flavour. It can be left for anywhere from 4 to 24 hours, but longer times make the food taste better. As I always say, the longer something is, the better it is. This homemade beef jerky recipe is no different. TIP: To make cleanup easier, put all the ingredients in a plastic bag and marinate the jerky that way.
- Make sure the trays in the dehydrator aren’t too full, and keep the meat in a single layer. There should be some space between each slice of meat so that air can flow and all the pieces can dry out all the way around.
- Due to the fact that every dehydrator is different, the time it takes for your beef to fully dry out may be a little longer or shorter than mine. After 4 hours, check on the jerky every 30 minutes to make sure it doesn’t get too dry. When you bend the beef and the top cracks but the slice doesn’t break, it’s fully dry. TIP: It may take some beef pieces less time to dry out than others. Just take the pieces out when they’re done, starting after 4 hours.
- Finish it off in the oven! This step is optional, but it will change your life. TRUST ME. The dried jerky is put on a baking sheet and put in a low-heat oven for about 10 minutes. This is where the magic happens. If you skip this step, the results will be very different (and much better). This is our secret to making killer beef jerky from scratch at home, and we have to do it every time we make jerky.
All dehydrators are different so the time it takes beef jerky to dehydrate will vary. The time it takes to dry will also depend on how thick your slices are; try to keep them to no more than 1/4 inch thick. If you set the dehydrator to 160°F, it should take between 4 and 6 hours to dry out the jerky.
Lean, tender cuts of meat are best for making homemade beef jerky in a dehydrator. Ask your butcher if you’re not sure what that looks like. What cuts have worked well for me in the past? Brisket, rouladen, top or bottom round, eye of round, sirloin tip, or flank steak No matter what you do, remember to cut the beef very thinly.
I don’t think you should ever skip marinating the jerky before dehydrating it. It makes the jerky taste great. The longer you marinate, the more tender and flavourful your jerky will come out. For best results, allow the jerky to marinate for at least 4 hours but up to 24. Always remember to keep your meat in the fridge while marinating. The next day, I like to keep going with the process after letting it sit in the fridge overnight. PRO TIP: You can swish the jerky around in the marinade a few times during the marinating process if you want to.
Yes, unfortunately it is possible to overcook beef jerky in a dehydrator. To keep this from happening, check your jerky every 30 minutes after 4 hours. Remove the pieces that are done before the others. HOW DO YOU KNOW WHEN DEHYDRATED JERKY IS DONE? Just bend a piece between your fingers to see if it’s done. If it cracks on top without breaking, the jerky is done. You can also see that it’s darker and seems to be dried out.
No, you do not need to flip jerky in a dehydrator. It’s actually a pretty hands off process once the meat hits the dehydrator. The trays have holes in them that let air flow all the way through, so the food cooks evenly without having to be turned over. But keep in mind that some dehydrators are different (like the old circular one my parents had) and you may need to turn the trays around while they’re drying.
If you dry, cool, and package jerky the right way, you can keep it at room temperature for up to two months. You can keep it in the fridge if you wish. However, that might cause it to release back some of its moisture. Either way, for best results, store it in a vacuum sealed or air tight container.
MORE CROWD PLEASING SNACKS
You need this recipe for Beef Jerky in a Dehydrator if you own a dehydrator. It makes store-bought beef jerky taste terrible. I bet you’ll never want to buy it from the store again because it tastes so good.
- 2 pounds Beef, thinly sliced*
- 1/2 cup Soy Sauce
- 1/2 cup Brown Sugar
- 1/4 cup Rice Vinegar
- 1 tbsp Sesame Oil
- 1 tbsp Sesame Seeds
- 4 Cloves Garlic, minced
- 1-inch piece Ginger, minced
- 1 tsp Ground Black Pepper