Homemade jerky is safe when you kill bacteria with wet heat before drying. A dehydrator alone may not get meat hot enough, fast enough.
Heat the meat first
USDA advises heating meat to 160°F and poultry to 165°F before dehydrating, then drying in a dehydrator that holds 130 to 140°F or higher throughout.
Step by step
- Choose lean, whole-muscle meat. NDSU Extension recommends beef round or pork loin; fat turns rancid.
- Partly freeze and slice. No thicker than ¼ inch. With the grain is chewier; across the grain is more tender.
- Marinate in the fridge.
- Heat to 160°F. NDSU brings marinade to a full boil, adds the strips and returns it to a boil. Check with an instant-read thermometer. Poultry needs 165°F.
- Dry. Lay strips in a single layer and dry in a dehydrator that holds at least 130 to 140°F; NDSU's recipe uses 140 to 150°F. Ohio State says the dehydrator should reach at least 145°F.
- Test. A cooled piece should crack but not break when bent, with no moist spots.
Storage
USDA says homemade jerky keeps 1 to 2 months; refrigerating helps. Ohio State gives up to two weeks at room temperature or three to six months refrigerated in airtight containers. For longer storage, freeze it in vacuum-sealed bags; see how to vacuum seal meat.
Best dehydrators for jerky
You need one that reaches at least 155°F and holds it. See our picks.
