Learning how to make beef jerky in a dehydrator comes down to four things: lean meat, thin even slices, a salty marinade, and the right temperature. Get those right and a batch takes about 30 minutes of hands-on work, plus marinating and 4-6 hours of drying. Homemade jerky also often costs less per ounce than store-bought, and you decide exactly what goes into it.
The basic process: slice lean beef into thin strips, marinate them for 6-24 hours, heat the strips to a safe internal temperature, then dry them in the dehydrator until they crack when bent but don’t snap. This guide walks through each step, including the food safety part that many recipes skip.
Heat beef strips to 160°F (165°F for poultry) before or after drying. According to the National Center for Home Food Preservation, drying alone won’t reliably kill pathogens such as E. coli and Salmonella; it only removes the moisture they need to grow. See the pre-heat step below.
What You Need
- A dehydrator with an adjustable thermostat. Any model that holds 145°F or higher works. If you’re still choosing one, see our best dehydrators for jerky.
- A sharp knife (or a meat slicer) and a cutting board.
- A zip-top bag or covered dish for marinating.
- A food thermometer to confirm the meat reaches 160°F during the pre-heat step.
Choosing the Right Meat
Start with lean cuts. Fat doesn’t dehydrate and can turn rancid, spoiling your jerky within weeks. Good choices include:
- Eye of round: Lean, economical, and easy to slice
- Top round: Slightly more tender than eye of round
- Bottom round: Budget-friendly option
- London broil: Actually a preparation method, but butchers often label top round this way
- Flank steak: Pricier but flavorful; cut against the grain
Avoid fatty cuts like chuck or ribeye, and trim every visible bit of fat and silver skin. Our guide to the best meat for beef jerky compares the cuts in more detail. Prefer ground beef? Follow our ground beef jerky recipe instead (a jerky gun makes shaping easy), and for game meat see the deer jerky recipe.
Slicing and Prep
Partially freeze the beef for 1-2 hours until firm but not solid. This makes slicing much easier and gives you cleaner, more even cuts.
Slice the meat into ⅛ to ¼-inch thick strips. Cutting with the grain gives a chewier, traditional texture; cutting against the grain is more tender and easier to bite. Even thickness matters more than direction, because thin strips dry faster than thick ones and finish at different times.
Marinade Recipes
Classic Soy Sauce Marinade
- ½ cup soy sauce
- ¼ cup Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Peppery Teriyaki
- ½ cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons freshly cracked black pepper
- 1 teaspoon ginger powder
Each amount above suits about 1½ pounds of sliced beef. Marinate in the refrigerator for 6-24 hours. Longer marinating means stronger flavor but also saltier jerky. Never reuse marinade that touched raw meat unless you boil it first. More flavors are in our beef jerky marinade collection, and our jerky seasoning guide covers homemade blends and store-bought kits. Prefer a smoky flavor? See our smoked beef jerky recipe.
Pre-Heat to 160°F
The National Center for Home Food Preservation recommends bringing the meat to 160°F before or after drying. Pick one method:
- Simmer in the marinade: Bring the strips and marinade to a boil and simmer for 5 minutes, then lift the strips out and pat them dry.
- Oven: Lay the marinated strips on a rack over a baking sheet and bake at 275°F for about 10 minutes (strips ¼ inch thick or thinner). Check with a thermometer.
- After drying: If you dry the strips first, heat the finished jerky in a 275°F oven for 10 minutes before storing.
Don’t skip this step, especially if your dehydrator tops out below 160°F.
Drying Beef Jerky in the Dehydrator
- Pat the strips dry. Surface moisture makes the meat steam instead of dry, which adds hours.
- Arrange strips in a single layer. Leave a little space between pieces so air can move around each one.
- Set the temperature. Preheat the dehydrator and dry at 145-160°F. Our beef jerky temperature and time chart shows settings by cut and thickness.
- Dry for 4-8 hours. Thin strips finish sooner; thick strips, humid weather and a full dehydrator take longer. See how long to dehydrate jerky for details.
- Check for doneness. Start checking at 3-4 hours. Let a piece cool for a few minutes first, then bend it: properly dried jerky cracks but doesn’t snap in two. It should feel dry, not greasy.
If beads of moisture or fat show on the surface, blot them with paper towels and keep drying. For a deeper look at settings, read our dehydrator temp for jerky guide, or use the general dehydrator temperature and time chart for other foods. No dehydrator? Try making beef jerky in the oven.
Common Mistakes
- Too much fat: Fat goes rancid, so jerky with fat spoils fast.
- Uneven slices: Some strips end up brittle while others stay soft in the middle.
- Skipping the 160°F step: A low drying temperature alone doesn’t make the meat safe.
- Drying too hot, too fast: The outside hardens while the center stays moist (case hardening).
- Packing while warm: Trapped warmth causes condensation and mold.
Storing Your Jerky
Let the jerky cool completely before storing, since trapped warmth causes condensation and mold. Store it in:
- Room temperature: Airtight containers for 1-2 weeks
- Refrigerator: Vacuum-sealed bags for 1-2 months
- Freezer: Vacuum-sealed for 6-12 months
If you see mold or notice off odors, discard the batch. Homemade jerky is not shelf-stable for years the way commercial or freeze-dried products can be. See how long beef jerky lasts for storage times and signs of spoilage.
Quick Answers
How long does beef jerky take in a dehydrator?
Most batches take 4-8 hours at 145-160°F, depending on slice thickness, marinade moisture and humidity.
Can I make beef jerky without a dehydrator?
Yes. An oven set to its lowest temperature with the door propped open works, though results are less even. See our guide to dehydrating without a dehydrator.
Do I need curing salt?
Not for jerky you refrigerate or freeze and eat within a few weeks. Curing salt is mainly used for longer storage or a traditional cured flavor; follow the package directions if you use it.
Which recipe should I try first?
The classic beef jerky recipe is a good starting point, with exact quantities and timing.
