Making delicious homemade beef jerky is incredibly easy with a food dehydrator. By controlling the temperature and drying time, you can achieve the ideal chewy yet tender texture every time. But how long exactly should you dehydrate beef jerky? Here’s a complete guide to perfecting jerky texture by properly drying time.
Why Drying Time Matters
Drying time directly impacts the final texture of beef jerky. If dried too quickly at high temperatures, the meat can become tough and brittle. But letting it go too long also leads to overly dry, crumbly jerky.
The key is low and slow drying between 145°F to 160°F. This gently evaporates moisture from the meat while retaining tenderness. The slower the process the better the final chew.
So dialing in the right total dehydrating time to reach the perfect level of dryness is essential Under-dried jerky will still be pliable and prone to spoilage while over-dried jerky crumbles to bits
Factors That Affect Drying Time
Several variables influence exactly how long it takes beef jerky to fully dehydrate:
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Meat thickness – Thinner slices dry much faster than thick cuts. Jerky is normally sliced 1/4 inch or less.
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Fat content – Fattier meats take longer to dry since fat doesn’t evaporate as quickly. Lean cuts are best.
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Jerky style – Whole muscle jerky dries slower than ground meat jerky.
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Relative humidity – Jerky dries faster in dry climates versus humid environments.
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Dehydrator wattage – Higher wattage equals faster drying.
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Volume of jerky – Full dehydrator trays take longer than small batches.
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Desired texture – Chewier jerky requires longer drying than more brittle styles.
Typical Drying Times for Beef Jerky
With all those factors at play, estimated drying times can fluctuate. But in most cases, here are the general time frames:
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Whole muscle jerky – 4 to 6 hours
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Ground meat jerky – 3 to 5 hours
These times are based on lean meat sliced 1/4 inch thick dried at around 160°F in a quality dehydrator. Thicker cuts can take 6 to 8 hours or longer if extremely thick.
For food safety, you want the thickest pieces to reach an internal temperature of 160°F within the first few hours before drying out. So thinner cuts may be done while thicker pieces need more time.
How to Tell When Jerky Is Done Drying
Rather than drying strictly by time, test doneness along the way using these methods:
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The bend test – Properly dried jerky becomes brittle. It should crack but not snap when bent.
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Check for dryness – There should be no moist spots. The surface looks uniformly dry.
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Color test – Finished jerky is noticeably darker than the raw meat.
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Texture test – Jerky should feel stiff but still pliable, not wiggly or soft.
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Listen for a snap – Dried jerky makes a snapping sound when broken instead of bending silently.
Continue dehydrating and testing pieces every 30 minutes until meat passes these evaluations. Then you’ll know your jerky has reached the ideal state of dryness for maximum shelf life and great texture.
Storing Fully Dried Jerky
Once beef jerky is fully dehydrated, let it cool completely before storage to prevent moisture condensation. Then store in airtight containers or bags, excluding as much air as possible.
Properly dried jerky keeps for 1 to 2 months at room temperature. For even longer shelf life up to 6 months, refrigerate or freeze jerky.
With the right technique, you can easily make great textured beef jerky every time. Just control the temperature and keep testing doneness until the jerky cracks but doesn’t crumble. Then you’ll have the chops to churn out your own snackable homemade jerky that’s tender-chewy perfection.
Why get this membership?
Great prices! I found that locally the price of USDA Choice Beef Eye of Round Roast (one of the best cuts for jerky) at Sams was $4.68. This is compared to $6.99 a pound at the local chain grocery store, thats a 33% savings!
Not to mention savings on just about everything else; ground meat, salmon, tuna, Prime brisket, paper towels, seasonings, etc…
How to get the free membership?
Click here for the $45 gift card with sign up. (Jerkyholic is in no way associated with this deal. We do not get anything from Sams or you for you signing up; just passing along a great deal!)
It will give you a coupon code when filling out information. Make sure to copy that code down and give it to the person at the membership table at Sams. The lady we dealt with already had it, but make sure to write it down just to be sure.
How to Make Beef Jerky with a DEHYDRATOR
FAQ
How long do you dehydrate beef jerky?
Is 4 hours enough for beef jerky?
Anything longer than 12 hours will make your jerky tough. Anything less than 4 hours will lack flavor.
Should you flip jerky in dehydrator?
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 which allows the air to circulate all the way throughout for even cooking with no flipping required.Jul 26, 2023
How long to dehydrate ground beef jerky at 160 degrees?
- Thickness: Thicker strips of ground beef will take longer to dehydrate.
- Moisture: If the ground beef is very moist, it might require a longer drying time.
- Relative Humidity: Higher humidity will slow down the dehydration process.
- Checking: After about 3 hours, you can check the jerky. It should be pliable and not brittle.
- Bend Test: The jerky should bend and eventually break but not snap off. If it snaps, it’s over-dried. If it’s still rubbery, it needs more time.
- Optional Oven Step: For extra safety, some dehydrators also recommend a brief oven step at a higher temperature after dehydration to ensure the jerky reaches a safe internal temperature of 160°F.
How long does it take to dehydrate beef jerky?
The dehydration time for beef jerky can vary depending on the thickness of the meat strips, the temperature, and the humidity level. Generally, it can take anywhere from 3 to 6 hours to dehydrate beef jerky in a food dehydrator. If you’re using your oven, it can take longer, typically between 4 to 8 hours.
What temperature should beef jerky be dehydrated?
Here’s why 160°F is the perfect dehydrator temperature for beef jerky: So by maintaining a steady 160°F to slowly remove moisture, you’ll get the ideal chewy yet tender texture every time. Now let’s talk prep. To set your jerky up for dehydrating success, proper prep is key: Choose lean cuts. Flank, round, or sirloin offer the best results.
Can you cook beef jerky without a dehydrator?
However, if you don’t have a dehydrator, the oven can be a viable alternative. To dry beef jerky in the oven, set the temperature to its lowest setting (usually around 150°F or 65°C) and place the jerky on a baking sheet lined with parchment paper. It’s essential to check on the jerky frequently to avoid overcooking.
How long should jerky be marinated before dehydrating?
Marinate in the refrigerator anywhere from 6 to 24 hours for great flavor, the longer the better. This beef was marinated in the fridge for 18 hours. Step 6 – After marinating, drain and pat dry the jerky strips to remove any excess marinade before dehydrating. This helps in speeding up the dehydration process. Step 7- It’s time for the easy part!
How do you dehydrate jerky?
To set your jerky up for dehydrating success, proper prep is key: Choose lean cuts. Flank, round, or sirloin offer the best results. Trim off any excess fat which can go rancid. Partially freeze. For easier slicing, freeze meat for 1-2 hours until firm but not solid. Slice thin.
What is the best dehydrator setting for beef jerky?
The best dehydrator setting for beef jerky is a combination of low temperature and low air circulation. This setting allows for a slow and even drying process, which helps to preserve the natural flavors and textures of the meat.