How to Make Beef Jerky in a Dehydrator
Slice a lean cut thin, marinate with seasoning and a curing salt, dry in a dehydrator at around 160F (or per your recipe) until leathery, and ensure the meat reaches a safe internal temperature. Cool and store cool and dark.
A dehydrator is the classic tool for jerky: steady low heat and airflow dry the meat evenly. Done right, and safely, you get chewy, intensely savoury jerky far cheaper than the shops.
Step by step
- Pick a lean cut and trim all fat (fat shortens shelf life), see best cuts for jerky.
- Slice thin and even, easiest when the meat is partly frozen, see slicing frozen meat.
- Marinate with seasoning and curing salt, refrigerated, for several hours to overnight.
- Dry in a single layer at your recipe's temperature until leathery, and ensure it reaches a safe internal temperature.
- Cool and store cool and dark; refrigerate or freeze for longer keeping.
Storing it
Homemade jerky keeps less long than dried fruit because of its protein and any residual fat, see how long homemade jerky lasts. Prefer other methods? See oven jerky or smoker jerky, and the best dehydrators.
- National Center for Home Food Preservation (NCHFP) — tested home-preservation methods and the USDA Complete Guide to Home Canning
- USDA Food Safety and Inspection Service (FSIS)
- U.S. Food & Drug Administration (FDA) — Food
- FoodSafety.gov
Frequently asked questions
What temperature for jerky in a dehydrator?
Food-safety guidance recommends the meat reach a safe internal temperature (often cited around 160F) during or after drying. Follow your dehydrator and a tested jerky recipe.
Do I need curing salt for dehydrator jerky?
It is strongly recommended for safety during low-temperature drying. Measure it precisely to a tested recipe, see our cure guide.
How long does jerky take in a dehydrator?
Commonly 4 to 8 hours depending on thickness, cut and machine. It is done when leathery and it cracks but does not snap.