The USDA recommends dehydrating jerky at 160°F (71°C) to ensure food safety and eliminate potential bacteria like E. coli and Salmonella. While some recipes suggest lower temperatures for better texture, it’s safest to start at 160°F for at least the first hour, then reduce to 145°F if desired.

Properly dried and stored homemade jerky lasts 1-2 months at room temperature in an airtight container. For longer storage, refrigerate for up to 6 months or freeze for up to a year. The key is removing as much moisture as possible during dehydration.

The best cuts for beef jerky are top round, bottom round, and eye of round—all from the lean hindquarters. Flank steak and sirloin tip also work well. Look for meat with minimal marbling (fat doesn’t dehydrate well and can cause rancidity).

Jerky is done when it bends like a green stick without snapping or cracking. It should be dry to the touch but still slightly pliable. When you bend a piece, it should show white fibers but not break. If it snaps, it’s over-dried; if it feels soft or moist, it needs more time.

Curing salt is optional but recommended for long-term storage or ground meat jerky. It prevents bacterial growth and maintains color. For whole muscle jerky consumed within 1-2 weeks, you can skip it. For shelf-stable jerky, use 1 teaspoon per 5 pounds of meat.

Yes, but poultry requires extra caution. Always dehydrate chicken and turkey at a steady 165°F (74°C) throughout the entire process. Poultry must reach this temperature to kill Salmonella. Use only whole muscle cuts, not ground poultry unless you add curing salt.

Biltong is air-dried, not dehydrated, and uses vinegar as the primary preservation method rather than heat. Traditional biltong hangs in a ventilated box for 3-7 days without heat, resulting in a softer, thicker product. Jerky uses low heat (160°F) to remove moisture quickly.

Slice meat 1/4 inch (6mm) thick for optimal results. Thicker slices take longer to dry and may not fully dehydrate in the center. Thinner slices (1/8 inch) dry faster but can become brittle. For chewy jerky, slice with the grain; for tender, slice against.