How Long Should You Dehydrate Beef Jerky for the Perfect Chewy Texture?

Making your own beef jerky at home is satisfying and delicious. With just a few simple ingredients, you can create a protein-packed snack that’s way better than anything from the store. But to nail the right jerky texture—tender yet chewy, not crumbly or tough—knowing how long to cook beef jerky is key.

Follow this guide to get the timing just right, plus expert tips to maximize flavor and avoid common pitfalls

What Is Beef Jerky Anyway?

Before we dive into cook times let’s quickly cover what jerky is. Beef jerky starts with raw beef that’s sliced very thinly then flavored with a marinade or dry rub. The thin slices of meat are then slowly dehydrated, removing moisture. This concentrates the flavor and changes the meat’s texture.

The low heat and gradual moisture removal firms up the meat while still leaving it a bit pliable. Well-made jerky should be chewy but not tough. If made correctly, it can last unrefrigerated for weeks or months, making jerky an ideal hiking or road trip snack.

How Is Beef Jerky Made?

Traditionally, jerky was made by salting strips of meat and laying them out to dry and cure in the sun. These days, ovens, smokers, or electric dehydrators are most commonly used. The key is applying low, steady heat over many hours to gently dry the meat.

Let’s look at how long you’ll need to dehydrate jerky to perfection.

Beef Jerky Cook Times for a Dehydrator

Dehydrators are specially designed to hold low, consistent temperatures ideal for making jerky Here are the usual cook times when using a dehydrator

Lean Beef Cuts

• 160°F: 7-8 hours
• 165°F: 5-6 hours
• 170°F: 3-4 hours

Fatty Beef Cuts

• 160°F: 10-12 hours
• 165°F: 8-10 hours
• 170°F: 5-7 hours

As you can see, cook time varies based on temperature and the leanness of the cut. Higher fat content means longer dehydration.

Tips for Dehydrating Beef Jerky

Follow these tips for great results when making beef jerky in a dehydrator:

• Use lean cuts like flank steak, sirloin tip, or eye of round. Trim off excess fat.
• Partially freeze meat to slice thinly, about 1/8 inch thick. Cut with the grain.
• Pat dry jerky strips before dehydrating for optimal moisture removal.
• Rotate trays and check doneness frequently to ensure even drying.
• Consider a pre-treatment like marinating or seasoning before dehydrating for flavor.
• Let jerky cool completely before testing texture. It firms up more upon cooling.

How to Tell When Jerky Is Done

Jerky is ready when it meets these criteria:

• 90% of moisture is removed (feels very lightweight)
• Texture is leathery, not crumbly
• Meat slices bend without cracking
• Cut edge is no longer pink
• Desired seasoning flavor has permeated

Under-dried jerky will have an unpleasantly rubbery, soggy texture. But over-drying until brittle should also be avoided. Use the bend test: Properly dried jerky should flex easily without snapping when bent.

Storing Your Homemade Jerky

Properly dried jerky can keep at room temperature for up to 2 weeks. For longer storage, seal in an airtight container and refrigerate for up to 2 months. You can also freeze jerky for 6 months or longer.

Before enjoying your homemade jerky, let it come fully to room temperature. Condensation can develop when cold jerky encounters warm air, making it soggy.

Follow these guidelines and enjoy your homemade jerky safely. With the right timing, you’ll have deliciously chewy, flavorful jerky to savor.

How to Make Beef Jerky with a DEHYDRATOR

FAQ

How to know when beef jerky is done dehydrating?

Once cool, check for the following visual signs: The jerky should have a dry, leathery appearance. Any intramuscular fat should be rendered and cooked out. Any residual fat should have a deep, rich, golden brown color.

Should I flip jerky in dehydrator?

You don’t want the lowest rack hogging all the heat like a greedy neighbor on a barbecue day. By rotating those trays, you ensure that each piece of meat gets a chance to shine and become perfectly dried jerky.

How long does it take to make beef jerky without a dehydrator?

Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature.