Are you a fan of beef jerky? Do you want to know the ideal temperature and time for dehydrating your own homemade jerky?
Look no further!
In this article, we’ll explore the process of dehydrating beef jerky at 165°F, including tips on how to ensure optimal results.
Whether you’re a seasoned jerky maker or a beginner, this guide will provide you with all the information you need to create delicious and healthy snacks that will last for ages.
So, grab your dehydrator and let’s get started!
How Long To Dehydrate Beef Jerky At 165?
Dehydrating beef jerky at 165°F is a rare method, but it can be done. The high temperature ensures that any pathogens in the meat are destroyed, making it safe to eat. However, it’s important to note that dehydrating jerky too quickly can ruin the flavor and texture of the meat.
So, how long should you dehydrate beef jerky at 165°F? The answer is two hours. However, it’s important to keep an eye on the jerky during the process and check it regularly after the two-hour mark. The drying time can vary depending on different variables such as the thickness of the meat slices and the humidity in your environment.
It’s also worth noting that if your dehydrator doesn’t reach 165°F, you can still make beef jerky by drying it at 145°F until it’s done, then pasteurizing it in your oven.
Why Dehydrate Beef Jerky At 165°F?
Dehydrating beef jerky at 165°F is a recommended temperature to ensure that any harmful pathogens are destroyed. Jerky is essentially cured meat, and as such, it needs to be done slowly for optimal results. The ideal temperature range for making beef jerky is between 160 – 165°F. Drying the meat at this temperature ensures that the internal temperature of the meat reaches 160°F, which destroys any pathogens present in the meat.
It’s important to note that dehydrating jerky too quickly at high temperatures can ruin the flavor and texture of the meat. Therefore, it’s recommended to dehydrate beef jerky at a slower pace, even if it means taking longer to dry. The slow drying process helps to preserve the flavor and texture of the meat while ensuring that it’s safe to eat.
Using a good standardized food thermometer is essential in checking the air temperature circulated by the oven or dehydrator. Pre-heating the dehydrator or oven to 145°F ensures that any bacteria are killed before drying. The heating should be done for at least 15 to 30 minutes. This step helps to ensure that the jerky is safe to eat even before the drying process begins.
Preparing The Meat For Dehydration
Before dehydrating your beef jerky, it’s important to prepare the meat properly to ensure the best results. Here are some steps to follow:
1. Freeze the beef: Place the beef in the freezer for two hours before slicing it thinly against the grain. This will make it easier to slice and ensure uniform thickness.
2. Remove excess marinade: After marinating the beef overnight, remove it from the bag and pat it dry with paper towels. This will help speed up the cooking time and prevent any excess moisture from prolonging the dehydration process.
3. Arrange the meat on dehydrator trays: Lay out the beef strips in a single layer on dehydrator trays, ensuring that no two pieces are touching. This will allow for even airflow and consistent dehydration.
4. Set the temperature: Set your food dehydrator at 165°F or 145°F if your dehydrator doesn’t reach 165°F. The meat must maintain a temperature between 145°F and 155°F to be safe.
5. Dehydrate for 2-8 hours: Dehydrate the beef jerky for 2 hours at 165°F or until it reaches an internal temperature of 160°F as per guidelines from the USDA. If drying at 145°F, it may take a little longer, approximately 4-6 hours. Check on the jerky regularly after the recommended drying time to ensure that it’s not over-drying or burning.
By following these steps, you can ensure that your beef jerky is properly prepared for dehydration and will turn out delicious and safe to eat.
Marinating The Jerky
Before dehydrating your beef jerky at 165°F, it’s crucial to marinate it properly. The marination process is essential to ensure that your jerky is flavorful and tender. While there is no exact time for marination, it’s recommended to marinate the beef for at least six hours, but preferably between 16 and 18 hours.
To marinate the beef, start by slicing it thinly against the grain, approximately 1/8″ thick. Once sliced, remove any excess fat and dry the meat with a paper towel. Then, mix all of your marinade ingredients in a bowl and pour it into a ziplock plastic bag. Add the sliced beef to the bag and ensure that the marinade evenly coats all of the meat. Place the bag in the refrigerator overnight to allow the beef to absorb all of the flavors.
After marinating, remove the beef from the bag and dry it with a paper towel to speed up the cooking process. Lay the jerky strips in a single layer on dehydrator trays or wire racks in the oven and set your food dehydrator at 160°F. Dehydrate for four hours, rotating racks each hour or until the beef jerky is dry and cracks when you bend it.
Loading The Dehydrator
When loading your dehydrator to make beef jerky, it’s important to leave enough space between the meat slices to allow for proper air circulation. This ensures that the meat dries evenly and thoroughly. It’s recommended to leave at least 1/4 inch of space between each slice.
Additionally, it’s best to arrange the meat slices in a single layer on the dehydrator trays. Overlapping the slices can result in uneven drying and can cause the meat to stick together.
Before placing the meat slices on the dehydrator trays, it’s a good idea to pat them dry with a paper towel to remove any excess marinade or moisture. This helps to speed up the drying process and prevents the meat from becoming too tough.
Once you have loaded your dehydrator with the beef jerky, set the temperature to 165°F and let it run for two hours. After two hours, check the internal temperature of the jerky with a meat thermometer. If it has reached 160°F, it’s safe to eat. If not, continue drying and checking every 15-30 minutes until it reaches the safe temperature.
Experimenting with different marinade flavors can also add variety and excitement to your beef jerky. With these tips in mind, you can make delicious and safe beef jerky at home using your dehydrator.
Dehydrating The Jerky At 165°F
Dehydrating beef jerky at 165°F is a method that can be used to make safe and delicious jerky. To begin, turn your dehydrator or oven to 165°F and let it run for about two hours. It’s important to note that this method is not commonly used and can result in the meat drying too quickly, which can affect the flavor and texture of the jerky.
To ensure that your jerky is safe to eat, it’s important to monitor the internal temperature of the meat. The USDA recommends that the internal temperature of the jerky reaches 160°F to ensure that any pathogens are destroyed. Depending on the thickness of your meat slices, it may take longer than two hours to reach this temperature.
It’s also important to note that not all dehydrators are created equal. Some home dehydrators can vary considerably in how quickly they heat up and how well they maintain temperature during drying. It’s important to choose a dehydrator with a thermostat control that goes up to at least 150°F and can maintain a temperature between 145°F and 155°F.
If your dehydrator doesn’t reach 165°F, you can still make beef jerky by drying it at 145°F until it’s done, then pasteurizing it in your oven. To pasteurize the jerky, preheat your oven to 275°F and place the jerky on a baking sheet. Bake for 10 minutes or until the internal temperature of the meat reaches 160°F.
Testing For Doneness
Testing for doneness is an important step when dehydrating beef jerky at 165°F. There are a few different methods to determine if your jerky is ready to eat.
One popular method is the bend test. After the jerky has been dehydrated for the recommended two hours, remove a piece and let it cool for a few minutes. Then, gently bend the jerky strip to about a 90-degree angle. If it bends without cracking or breaking, and feels pliable like leather, then it’s likely done. However, if it cracks or breaks, it needs more time in the dehydrator.
Another method is to check for moisture. If any moisture squeezes out when you bend the jerky strip, then it’s not done yet and needs more time in the dehydrator. On the other hand, if the jerky crumbles or falls apart when you bend it, then it’s overcooked and not at its best quality.
Finally, you can also use a food thermometer to check the internal temperature of the jerky. The USDA recommends that beef jerky be heated to an internal temperature of 160°F to ensure that any pathogens are destroyed. Use a food thermometer to check the internal temperature of your jerky and make sure it reaches this temperature before consuming.
