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.

Getting Creative With Jerky Flavors

One of the fun parts of DIY jerky is choosing flavors! Start with these combinations:

• Teriyaki – Soy sauce, honey, garlic, ginger

• Barbecue – Chili powder, brown sugar, paprika, cayenne

• Southwest – Cumin, garlic powder, oregano, crushed red pepper

• Korean-Style – Soy sauce, sesame oil, garlic, brown sugar, crushed red pepper

• Honey Sriracha – Sriracha, honey, salt

• Lemon-Pepper – Lemon juice, cracked black pepper, salt

• Old Bay – Old Bay seasoning, Worcestershire sauce

The options are endless. Customize spice blends to suit your taste.

Safely Storing and Reheating Jerky

Safety comes first when making beef jerky. To avoid bacteria:

• Use freshly thawed or fresh raw meat

• Work with clean tools, equipment, hands

• Discard marinade after soaking meat

• Dry meat quickly, avoiding moisture buildup

• Let jerky cool fully before bagging

• Refrigerate for storage, or enjoy within 2 weeks

• Reheat leftover jerky to 165°F before eating

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