Beef jerky is a tasty and protein-packed snack that has been around for ages. By dehydrating thin slices of beef at 145°F, you can make your own jerky at home. But how long exactly should you dehydrate beef jerky at 145°F to get the perfect texture and flavor? Let’s find out!
Why Choose 145°F for Dehydrating Beef Jerky?
Dehydrating meat at around 140-155°F is ideal for making jerky safely At this temperature range
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Bacteria are destroyed. 145°F ensures any harmful bacteria present in the raw meat are killed off during the dehydration process.
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The meat dries out thoroughly. 145°F provides enough heat to extract moisture from the meat, giving jerky its characteristic chewy, leathery texture.
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The meat doesn’t cook or harden. Temperatures above 160°F start to actually cook the meat, making it tough. 145°F simply dehydrates without over-cooking.
So 145°F hits the sweet spot for getting perfectly dehydrated jerky that’s safe to eat and enjoyable to chew
How Long Does It Take to Dehydrate Beef Jerky at 145°F?
The exact time required to dehydrate beef jerky depends on a few key factors
###Thickness of the Meat Slices
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Thinner slices (around 1/8 inch thick) dehydrate faster than thicker slices. Aim for uniform thinness when slicing beef for jerky to ensure even drying.
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Thicker jerky strips (up to 1/4 inch) will take longer, so adjust dehydration times accordingly. Cut meat against the grain for more tender jerky.
###Moisture Content of the Meat
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Lean beef with little fat dehydrates quicker than fattier cuts. Choose lean cuts like eye of round, sirloin tip, flank steak, or London broil for making jerky.
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Marinated meat also takes longer to dehydrate compared to non-marinated beef due to the moisture from the marinade. Pat off excess marinade before dehydrating.
###Air Circulation in the Dehydrator
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Dehydrators with good airflow and ventilation will speed up drying compared to units with poor air circulation.
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Don’t overcrowd trays, as tightly packed meat blocks airflow. Leave some gaps between pieces.
###Humidity Levels in the Environment
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On very humid days, moisture in the air slows down dehydration. Run dehydrators for longer in humid conditions.
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In dry environments, jerky dries out faster. Adjust times accordingly based on your climate.
Taking all these factors into account, here are the average dehydration times for beef jerky at 145°F:
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1/8 inch thick slices: 4 to 6 hours
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1/4 inch thick slices: 6 to 8 hours
Closely monitor the jerky as it dehydrates. Check it hourly toward the end of estimated cooking times. The jerky is fully done when it feels dry, leathery, and slightly bendable.
Step-by-Step Guide to Dehydrating Beef Jerky
Follow this simple process for making perfect beef jerky in a dehydrator set at 145°F:
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Select Lean Cuts of Beef – Choose lean meats like eye of round, bottom round, sirloin tip, or flank steak. Any cut works, but lean beef dries fastest.
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Slice the Meat Thinly – Cut beef across the grain into long 1/8 to 1/4 inch thick slices for the best texture. Use a sharp knife for clean cuts.
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Marinate the Meat (Optional) – For added flavor, marinate strips for 2-3 hours at room temperature or overnight in the fridge.
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Blot Excess Marinade – Pat meat strips dry with paper towels to remove any excess surface marinade. Discard used marinade.
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Arrange Meat in Dehydrator – Lay marinated and non-marinated strips flat on dehydrator trays without overlapping.
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Dehydrate at 145°F – Set temperature to 145°F and run the dehydrator until jerky is dry and leathery. Time depends on meat thickness and other factors.
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Test for Doneness – Jerky is done when cracks start to form on the surface, the meat fibers split, and the jerky bends without breaking.
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Cool and Store Jerky – Let jerky cool completely before storing in airtight bags or jars. Enjoy your tasty homemade jerky!
Jerky Safety Tips
When making beef jerky at home, follow these tips for safety:
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Always use fresh, high-quality beef. Don’t use meat that’s expiring soon.
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Marinate meat in the refrigerator, not at room temperature. Discard used marinade.
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Wash hands, cutting boards, knives, and dehydrator trays thoroughly before and after contact with raw meat.
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Dehydrate beef to an internal temperature of 160°F as measured by a meat thermometer for at least 1 hour.
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Allow jerky to cool fully before storing to avoid condensation and spoilage.
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Refrigerate for up to 2 weeks or freeze for longer storage. Use within 1 week if not stored properly.
Getting Creative with Jerky Flavors
The basic 145°F beef jerky recipe can be infused with different flavors using marinades and spices:
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Sweet jerky – Brown sugar, honey, maple syrup
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Savory jerky – Soy sauce, Worcestershire, broth
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Spicy jerky – Chile powder, cayenne, paprika, cumin
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Herby jerky – Rosemary, thyme, sage, garlic, onion
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Fruity jerky – Pineapple, mango, apple, orange
Mix and match wet ingredients like juices and sauces with dry seasonings to create your own signature jerky!
Dehydrating Other Meats at 145°F
While beef is the most common, you can also dehydrate these meats using the 145°F method:
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Turkey jerky – Use turkey breast cut into strips
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Chicken jerky – Dehydrate chicken breast slices
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Pork jerky – Make jerky from pork loin or tenderloin
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Salmon jerky – Use salmon fillets cut into strips
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Venison jerky – Use deer meat for a gamey flavor
Monitor these meats closely for doneness since dehydration times vary. Adjust seasonings to complement the particular meat.
Tips for Perfect Jerky Every Time
Follow these extra pointers for foolproof beef jerky at home:
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Use a sharp knife for clean slicing and even drying
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Rotate dehydrator trays periodically for consistent results
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Consider pre-freezing meat for easier slicing
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Use non-stick dehydrator sheets for easy jerky removal
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Start checking jerky after 4 hours of dehydrating
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Let jerky cool before eating for best flavor and texture
FAQs about Dehydrating Beef Jerky at 145°F
Can I use the oven to dehydrate jerky at 145°F?
It’s best to use an electric dehydrator, as ovens can have hot and cold spots leading to uneven drying. But if you must use the oven, keep temperature at lowest setting, rotate trays, and monitor closely.
How long does dehydrated jerky last stored properly?
Properly dried and stored beef jerky will last 1-2 weeks at room temperature, or up to 2 months refrigerated or frozen.
Is dehydrated jerky healthy?
Jerky is a tasty way to get protein while being lower in fat and calories than many other snacks. Look for low-sodium options and limit intake if concerned about sodium.
Why does store-bought jerky contain so much sodium?
The high levels of salt and preservatives help commercial jerky last on shelves. For fresher, healthier jerky, make it yourself!
How do I know if jerky has gone bad?
Signs of spoiled jerky include mold, sliminess, foul odor, and very dark dry patches. Discard any jerky with these characteristics.
Make Your Own Healthy Snack with Homemade Jerky
Dehydrating lean beef into chewy, flavorful jerky is simple when you follow the proper temperature and times. For the best results, dehydrate thin strips of meat at 145°F until dried but still pliable – around 4-8 hours on average. Vary the flavor profiles and meat cuts for exciting jerky creations to enjoy as a nutritious, high-protein snack any time!