Step by step: dehydrator beef jerky

1. Choose a lean cut. Pick a lean, whole-muscle cut like eye of round, top round or sirloin tip. Lean meat dries evenly in a dehydrator, while fat stays soft. Not sure which to buy? See our best meat for jerky guide, where we tested 8 grocery store cuts side by side.
2. Trim the fat. Cut off the fat cap, visible fat and silverskin. Any fat left on the strips stays greasy after drying.
3. Partially freeze and slice. Freeze the meat for 1 to 2 hours until firm, then slice it about 1/4 inch. Slice with the grain for a classic chew or against the grain for a more tender bite. Keep every strip the same size so the whole tray finishes together.
4. Marinate in the fridge. Mix your marinade, add the strips and refrigerate for at least a few hours or overnight. Never marinate on the counter, and throw out used marinade. Find ideas in our beef jerky marinade guide.
5. Pat dry and load the trays. Drain the strips and pat them dry with paper towels so they start drying right away. Lay them flat in a single layer with a little space between each one. Strips that touch or overlap block airflow and dry unevenly.
6. Dry at 160°F. Set the dehydrator to 160°F. Use a thermometer to check that the meat gets to 160°F. Start checking at about 3 to 4 hours. Most batches take 4 to 8 hours, depending on your slice size and your machine. Rotate the trays partway through if your dehydrator dries unevenly.
7. Check for doneness. Take out one strip, let it cool for a few minutes, then bend it. Finished jerky bends and cracks on the surface but doesn’t snap in half. If it bends without cracking, keep drying and check again every 30 minutes. Pull finished pieces as they’re ready.
8. Cool, condition and store. Let the jerky cool completely, then blot off any surface oil. Pack it loosely in a jar or zip-top bag for a day and shake it now and then so any leftover moisture evens out. If you see condensation, put it back in the dehydrator. Store it in an airtight container, and keep it in the fridge or freezer for longer storage.

Food safety: The USDA recommends heating beef to 160°F (poultry to 165°F) before or during drying. The simplest way is to dry at 160°F the whole time. If your dehydrator doesn’t reach 160°F, heat the strips to 160°F before drying, by steaming or roasting them.

Test kitchen note: In our test kitchen videos we sometimes dry at a lower temperature to bring out more flavor and texture. We only do that with small batches we eat within a few days, not jerky we plan to store. If you’re making jerky to keep, follow the USDA method above.

Common mistakes to avoid

• Leaving fat on: Fat doesn’t dry and can turn rancid. Trim it all.
• Uneven slices: Small strips over-dry while big ones stay soft. Aim for the same size every time.
• Crowded trays: Overlapping strips trap moisture. Leave room for air to move.
• Skipping the pat-dry: Wet strips take longer and can steam instead of dry.
• Drying too cool: Low settings may never get the meat to 160°F. Check with a thermometer.
• Over-drying: Jerky that snaps like a twig went too long. Start checking early.
• Bagging it warm: Warm jerky sweats in the bag. Let it cool first.

Starter recipes to try