Beef jerky is a delicious snack that’s packed with protein. But figuring out exactly when it’s done can be tricky for home cooks. This article will walk you through 5 easy ways to tell when your beef jerky is perfectly cooked.
1. Check The Color
Properly dried beef jerky should have a deep, rich brown color. This is caused by the Maillard reaction which occurs when proteins and sugars are transformed under heat. If your jerky still looks pink or purple it likely needs more time to dry. A good rule of thumb is that the color should resemble an autumn leaf.
2. Look For Dryness
Well-made jerky has a dry leathery appearance when fully cooked. It should not appear moist or glossy on the outside. Compare it to a dried piece of fruit like a raisin – if it’s too plump and moist, it’s not ready yet. Any visible fat on the jerky should also be fully rendered and have a deep golden brown hue.
3. Test The Texture
When you bend a properly dried jerky strip in half, it should eventually break but still have some flexibility. It shouldn’t snap in a brittle manner or bend like rubber. Think of a green tree branch – it can flex but will eventually snap if bent too far. This bend test is the best way to assess if your jerky has the ideal texture.
4. Listen For A Snap
Bite into a small piece of jerky and listen carefully. You should hear a light snapping or cracking sound, like biting into a crisp potato chip. If the jerky is quiet or soft when you bite it, it likely contains too much moisture still. But if it crumbles easily without needing to bite, it may be over-dried.
5. Smell And Taste
A perfectly cooked jerky should have a strong, meaty aroma and flavor. It may be described as beefy or gamey. The taste should be concentrated and salty, but not overwhelmingly so. If the jerky lacks a distinct smell or seems bland, it’s a red flag that it’s under-done. Trust your senses – you’ll know properly dried jerky when you taste it!
Other Handy Tips For Knowing When Jerky Is Done
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Follow recipe instructions closely, especially cook times and temperatures. This ensures safety and proper drying.
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Check for doneness after at least 3 hours in most cases. Thinner strips may cook faster.
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Let jerky cool before testing texture to avoid false results. Warm jerky seems more pliable.
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If in doubt, cook jerky longer. You can always add time but you can’t reverse over-drying.
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Use an instant-read thermometer to check internal temp. 160°F is ideal for safety.
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Overcooked jerky will be brittle and snap easily. It’s still edible but less enjoyable to eat.
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Undercooked jerky will seem rubbery, moist, and raw. It runs safety risks if bacteria remains.
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Visual cues like dryness and fat rendering are useful signs, but texture and taste reign supreme.
How Long Does Jerky Take To Dry?
Jerky drying times vary widely based on factors like meat thickness, prep methods, and equipment used. Here are some general timelines to expect:
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Oven: 4-8 hours at 130°F – 185°F
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Dehydrator: 5-12 hours on average
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Smoker: 3-8 hours between 150°F – 180°F
For jerky sliced 1⁄4 inch thick, you can expect around 4-6 hours in most cases. Thinner jerky strips can dehydrate in as little as 2-3 hours. If using ground jerky instead of whole slices, drying times are extended.
Monitor jerky closely in the later stages of cooking. You never want to walk away and forget it! Set timers to remind you to check. With practice, you’ll learn the perfect jerky doneness for your preferences.
Preparing Your Jerky Before Drying
Proper prep is key to ensuring your jerky dries evenly and develops that characteristic texture. Here are some tips:
Cut Against The Grain
Slicing with the muscle fibers makes jerky chewy. For a more tender, sliceable result, cut perpendicular to the grain.
Uniform Thickness
Thinner cuts will dry faster, while thick cuts take longer. Aim for even 1⁄4 strips for consistent drying.
Marinate Properly
Let meat soak for at least 2-6 hours, and up to 24 hours for fullest flavor. Pat dry before dehydrating.
Use Lean Cuts
Fattier meats take longer to dry. Look for cuts like eye of round, flank steak, or brisket.
Freeze Before Slicing
Partially freezing meat makes it easier to cut thin, uniform slices. Just don’t let it fully freeze.
Safe Minimum Internal Temp
Heat meat to at least 160°F before drying as an extra safety precaution.
Storing Fully Dried Beef Jerky
Once you’ve perfected the art of knowing exactly when your homemade jerky is done, you’ll want to store it properly to maximize freshness. Here are some tips:
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Let jerky cool fully before packing. Residual heat can lead to spoilage.
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Use sealable bags or airtight containers. Oxygen exposure causes off flavors.
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Store out of direct light in a cool, dry place. Heat and light also degrade jerky.
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Consume within 1-2 weeks for highest quality. Well-dried jerky keeps 1-2 months sealed.
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Freeze for long-term storage up to 1 year. Thaw in fridge before eating.
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Discard jerky with any signs of mold, as it can cause illness if eaten.
Now that you know what perfectly cooked jerky looks, tastes, and feels like, you can become a jerky pro in your own kitchen! Follow the tips above and you’ll never have to wonder “is this beef jerky done?” again.
The jerky bends and eventually breaks, but doesn’t snap.
The “bend test” is the most important criteria to determine if jerky is done.
Working with the same test piece (ideally, close to room temperature), bend it in half to test the flexibility.
The jerky should bend and eventually break, but not snap off. If you’re unable to break the jerky into two pieces, and it’s still rubbery, that means it needs more time. If the jerky snaps into two pieces with bending, it’s most likely over-dried.
The cook time & temperature have been met without deviations.
The prescribed cook time and temperature in trusted beef jerky recipes are specifically designed to reach an acceptable doneness. The key word there is trusted.
Our beef jerky recipes, for example, have been rigorously and repeatedly considered, tested, and tasted. These tests guarantee a delicious, fully-cooked jerky.
This is important because when it comes to making beef jerky, there’s no single combination of time and temperature that achieves cooked jerky.
The United States Department of Agriculture (USDA), the governing body that oversees all meat production, offers Cooking Guidelines that demonstrate the range of combinations that reach lethality (industry-speak for fully cooked).
*Note these times and temps result in a jerky being cooked, but not necessarily dried.
In simple terms, to reach doneness, you can cook a piece of meat at a lower temperature for a longer period of time OR a higher temperature for a shorter period of time. As long as you hit and maintain the prescribed temperature for the required amount of time, you can be assured of lethality.*
*Lethality is an industry term that defines the process or steps used to destroy pathogenic microorganisms in a product to make the product safe for human consumption.
An important note here is that these time and temperature requirements are for the internal part of the meat. Not oven temperature or surface temperature, but internal meat temperature.
We’ve seen it all in our 90+ years of making jerky. We know enough to know there’s no single way to make jerky. Ultimately, it comes down to your preference and the recipe you select. The key is to choose a reputable recipe and follow the instructions closely.
For jerky sliced to a 1/4 inch, we recommend cooking at a temperature of 165°F for 4-5 hours, but even then, there can be variables outside of your control that require the following steps to make sure the jerky is done.
If the jerky has been cooked to the suggested time and temperature of your recipe, without any fluctuations in temperature, you can move to step two.
When ls Jerky Done-Ronco Dehydrator
FAQ
How can you tell if jerky is undercooked?
Generally, the jerky is done when it bends and cracks but doesn’t break. Since there are variations in thickness, it’s a good idea to start checking the thinner pieces around the 3-4 hour mark, or get a slice if you wanna make sure, then continuing to check the rest periodically.
Can you let jerky cure too long?
Recommended curing time is 24 hours for stripped meat and 12 hours for ground meat. Letting it cure too long will make it too salty as well. If done correctly, you can cut the cure down by ½ tsp per pound of meat. The meat should still come out pink in the middle when it is finished cooking.
How long should beef jerky take?
Drain beef. Lay beef across the dehydrator trays in a single layer. Place the trays in the dehydrator and leave for 10 hours or until chewy.
How long does jerky take in a dehydrator?
Dehydrating beef jerky in a dehydrator. Dehydrate the meat for anywhere between 3 and 6 hours.
How do you know when jerky is done?
Marinated beef jerky may offer a softer texture compared to ground meat versions. Of course, there are other ways on how to tell when jerky is done. Checking the taste and texture is the final test. Slightly cool, the jerky and take a bite. If it meets your expectation of flavor, then your batch of jerky is done.
When is beef jerky done?
In technical terms, beef jerky is “done” when it’s been cooked to a minimum internal temperature of 160°F and dried to a water activity under 0.85. In a commercial jerky factory, needle-thin probes and water activity meters can detect and measure these benchmarks to scientific precision.
What temperature should beef jerky be cooked at?
Temperature control is a crucial aspect of ensuring your homemade beef jerky turns out perfectly. And, as with any cooking endeavor, proper temperature monitoring is key to achieving your desired results. The ideal temperature range for drying beef jerky is between 130°F to 150°F (54°C to 66°C).
How long does beef jerky take to dry?
Specifically, we’re going to discuss the drying process, how to tell when beef jerky is done, and ensure the jerky is done dehydrating and ready for consumption. Generally, beef jerky recipes recommend a drying time from 4 to 15 hours. This depends heavily on the thickness of your meat strips, and the heat settings of your dehydrating equipment.
How long does it take to test beef jerky?
Larger cuts of meat require longer than thinner, smaller cuts do. In the case of beef, this can be anywhere between 4 and 12 hours, but in most cases, 10 hours is a good mark at which to test your beef jerky. The real test however will come when you are able to be hands-on and actually test the meat.
How do you know if ground beef jerky is ready?
Properly dried jerky has a moisture content around 10-15%. Anything higher risks mold growth. Lower moisture makes it too brittle. With ground meat, visual doneness clues aren’t as obvious as with whole cuts of meat. Here are five ways to test when ground beef jerky is ready: 1. Check Temperature and Time