How to Make Beef Jerky at Home
Simple steps, following USDA food-safety guidance
To make beef jerky at home, slice lean beef into thin strips, marinate it in the fridge, heat it to 160°F, then dry it at a steady 130°F to 140°F until it bends and cracks without breaking. Those temperatures come from the USDA. Below are the steps, plus our favorite recipes to try.
- Heat first: 160°F for beef, 165°F for poultry
- Then dry: A steady 130°F to 140°F
- Done when: It bends and cracks without breaking
- Recipes: 100+ beef jerky recipes
Step 1: What meat should I use?
Start with a lean, whole-muscle cut. Round roasts and rump roasts are common picks. Trim off as much visible fat as you can, because fat doesn't dry well and can turn rancid. Whole-muscle cuts are recommended for home jerky over ground meat.
Step 2: How should I slice the meat?
Slice the meat into strips no more than about ¼ inch across. Partly freezing the meat first makes it much easier to slice evenly. Cut against the grain for a more tender jerky, or with the grain for a longer, chewier bite.
Want to set up your racks? See different racking methods for making jerky at home.
Step 3: How do I marinate jerky?
Mix your marinade, add the strips and marinate in the refrigerator, never on the counter. Salt, soy sauce, pepper and garlic are classic. Don't reuse marinade once raw meat has been in it.
Step 4: Why heat the meat to 160°F?
This is the step most people skip. The USDA recommends steaming or roasting meat to 160°F (poultry to 165°F), measured with a food thermometer, before you dry it. A dehydrator may not get meat hot enough on its own, and bacteria get more heat resistant as the meat dries. One extension method dips the strips in boiling marinade to do this step.
Step 5: What temperature and how long?
After heating, dry the strips in a single layer at a steady 130°F to 140°F. Use a dehydrator with an adjustable dial, and check the real temperature with a thermometer, since dials aren't always accurate. Plan on several hours. Time depends on your strips and your machine, and one university extension oven method lists 9 to 24 hours.
Step 6: How do I know when jerky is done?
Pull a piece, let it cool, then bend it. It should crack but not break, with no moist or underdone spots. If it's still bendy and soft, give it more time.
For the full background, read USDA Jerky and Food Safety.
What recipes should I try first?
Our recipe blog has 100+ flavors. Some easy places to start:
- Homemade Beef Jerky Recipe
- Original Smokey Beef Jerky Recipe
- Simple But Good Beef Jerky Recipe
- Original Venison Jerky Recipe
- Turkey Jerky Recipe (heat poultry to 165°F)
Want more methods? See the most common ways to make jerky at home.
Would rather skip the work?
Making jerky is fun, but it takes a day. When you just want a snack, grab a bag that's ready to eat.
Have more questions? See Beef Jerky Questions, Answered.
Frequently asked questions
How do you make beef jerky at home?
Slice lean beef into thin strips, marinate it in the fridge, heat it to 160°F, then dry it at a steady 130°F to 140°F until it bends and cracks without breaking.
What temperature should beef jerky be dried at?
The USDA recommends heating meat to 160°F (poultry to 165°F) before drying, then keeping the dehydrator at 130°F to 140°F the whole time.
Why heat the meat before drying?
The USDA explains that a dehydrator may not get meat hot enough to destroy bacteria, and bacteria become more heat resistant as meat dries. Heating first takes care of that.
How long does it take to dehydrate jerky?
It depends on your strips and your dehydrator or oven, but plan on several hours. One university extension oven method lists 9 to 24 hours of drying after the meat is precooked.
Should I cut jerky with or against the grain?
Cut against the grain for a more tender jerky, or with the grain for a longer, chewier bite.
What cut of beef is best for homemade jerky?
Lean, whole-muscle cuts like round roasts or a rump roast. Trim off as much fat as you can, because fat can turn rancid.
How do I know when jerky is done?
Let a piece cool, then bend it. It should crack but not break, with no moist spots.
Where can I find jerky recipes?
Browse our beef jerky recipes for 100+ flavors.
Find your jerky
Not sure where to start? Our What Jerky Is Right for You? guide breaks down meats, flavors, heat and texture.
Keep reading: How Is Beef Jerky Made? · Soft vs. Old-Fashioned Jerky · How to Choose Low-Sugar Jerky