Are you a beef jerky lover looking to perfect your dehydrating technique? If so, you may be wondering how long to dehydrate your jerky at 165°F.
While this temperature is not commonly used for beef jerky, it is possible to achieve great results with this method. However, it’s important to dehydrate your jerky slowly for optimal flavor and safety.
In this article, we’ll explore the ideal temperature and time for dehydrating beef jerky at 165°F, as well as some tips and tricks for making the most delicious and healthy snack possible.
So grab your dehydrator and let’s get started!
How Long To Dehydrate Beef Jerky At 165?
Dehydrating beef jerky at 165°F is not a common method, but it can be done successfully. The ideal temperature for making beef jerky is 160-165°F, and it’s important to dehydrate the jerky slowly for optimal results.
When dehydrating beef jerky at 165°F, it should take approximately 2 hours to dry. However, it’s important to note that this time can vary depending on different variables such as the thickness of the meat, the humidity in the air, and the type of dehydrator being used.
To ensure that your beef jerky is fully dehydrated and safe to eat, use a meat thermometer to check the internal temperature of the meat. The temperature should reach 160°F to ensure that any potential pathogens are destroyed.
It’s also important to check the jerky regularly after the initial 2 hours of drying. This will help you determine if it needs more time in the dehydrator or if it’s ready to be removed.
Why Dehydrate Beef Jerky At 165°F?
Dehydrating beef jerky at 165°F is important for food safety reasons. Research has shown that the traditional jerky preparation method of drying at temperatures of 140°F to 155°F does not reliably destroy pathogens if present in the meat. Ground meats are particularly challenging from a safety perspective because grinding distributes any pathogens throughout the product. The most concerning pathogens are E. coli O157:H7 and Salmonella.
To make beef jerky safe to eat and kill possible pathogens, the jerky needs to be heated all the way through to 160°F for beef and 165°F for poultry. Once this temperature has been reached internally, you can lower the heat in which you dehydrate jerky to around 130°F – 140°F. If you leave the meat dehydrating at a higher temperature, it will dehydrate quicker, but the texture will be more brittle and less pleasing.
Dehydrating beef jerky at 165°F is also important for achieving optimal flavor and texture. If you dehydrate jerky too quickly, it will ruin the flavor and produce a less tasty dry jerky. Dehydrating at a lower temperature allows the meat to slowly cure and develop a rich flavor while retaining its moisture content.
The Importance Of Slow Dehydration
Slow dehydration is crucial when making beef jerky. The process of dehydrating meat slowly ensures that it is fully dried and safe to eat. Dehydrating beef jerky at a higher temperature or for a shorter period of time can result in the meat being undercooked and unsafe to consume.
Slow dehydration also helps to preserve the texture and flavor of the beef jerky. When meat is dehydrated too quickly, it can become brittle and tough, making it difficult to chew and enjoy. Slow dehydration allows the meat to dry evenly, resulting in a tender and flavorful jerky.
Additionally, slow dehydration helps to prevent spoilage and bacteria growth. When meat is dehydrated slowly, it reduces the amount of moisture in the meat, making it less hospitable for bacteria to grow. This helps to prolong the shelf life of the beef jerky and ensures that it remains safe to consume.
How Long To Dehydrate Beef Jerky At 165°F
When dehydrating beef jerky at 165°F, it’s important to keep a close eye on the process. The thickness of the meat slices will determine how long it will take to fully dehydrate. It’s recommended to cut the meat into 1/4 inch thick slices and keep them as uniform in thickness as possible.
In most cases, it can take anywhere between 5-15 hours to fully dehydrate beef jerky, depending on various factors such as the temperature, humidity, and thickness of the meat. However, when dehydrating at 165°F, it should take approximately 2 hours to dry.
It’s important to use a meat thermometer to check the internal temperature of the jerky. The temperature should reach 160°F to ensure that any potential pathogens are destroyed. You should also check the jerky regularly after the initial 2 hours of drying to ensure that it’s drying evenly and not over-drying.
It’s worth noting that dehydrating beef jerky at higher temperatures can result in a quicker drying process, but it can also affect the texture and taste of the jerky. Therefore, it’s recommended to dehydrate slowly at a lower temperature for optimal results.
Tips For Making Delicious And Healthy Beef Jerky
Making beef jerky at home can be a fun and rewarding experience. Here are some tips to help you make delicious and healthy beef jerky:
1. Choose lean cuts of meat: Beef jerky is a great source of protein, but it can also be high in fat. To make healthier jerky, choose lean cuts of meat like eye of round or sirloin. Trim off any excess fat before slicing.
2. Marinate the meat: Marinating the meat before dehydrating adds flavor and helps tenderize the meat. Use a marinade that includes low-sodium soy sauce, black pepper, and brown sugar for a balance of sweet and savory flavors.
3. Use natural preservatives: Salt is an essential ingredient in beef jerky, but it’s important to keep the sodium content under control. Use low-sodium soy sauce or coconut aminos as a natural preservative instead of high-sodium options like Worcestershire sauce.
4. Dehydrate slowly: To ensure that your beef jerky is fully dehydrated and safe to eat, it’s important to dehydrate it slowly. This allows the moisture to evaporate evenly and prevents the jerky from becoming too dry or tough.
5. Check the temperature: Use a meat thermometer to check the internal temperature of the meat. The temperature should reach 160°F to ensure that any potential pathogens are destroyed.
6. Store properly: Once your beef jerky is fully dehydrated, store it in an airtight container in a cool, dry place. It can last for up to 2 weeks at room temperature or up to 3 months in the fridge or freezer.
By following these tips, you can make delicious and healthy beef jerky at home that’s perfect for snacking or taking on-the-go.
Storing Your Beef Jerky For Maximum Freshness And Flavor
Once you’ve successfully dehydrated your beef jerky, it’s important to store it properly to ensure maximum freshness and flavor. The following tips will help you keep your beef jerky fresh for longer:
1. Cool and dry storage: Store your beef jerky in a cool, dry place such as a pantry or a kitchen drawer. Sunlight and heat can affect the freshness and flavor of the jerky, so it’s best to keep it in a dark and cool location.
2. Vacuum-sealed packaging: If possible, store your beef jerky in vacuum-sealed packaging. This type of packaging removes all the air from the bag, which prevents the growth of bacteria and keeps the jerky fresh for longer.
3. Avoid moisture: Moisture can negatively affect the texture and taste of beef jerky. It’s important to keep it in an airtight container or bag to avoid exposing it to humidity or damp conditions.
4. Use oxygen absorbers: Oxygen absorbers are small packets that are added to packaging to remove the oxygen from the bag. This can help to prevent the growth of bacteria and keep the jerky fresh for longer.
5. Check regularly: It’s important to check your beef jerky regularly to ensure that it hasn’t gone bad. Look for signs of mold or discoloration, and check the smell to make sure it hasn’t gone rancid.
By following these tips, you can ensure that your beef jerky stays fresh and flavorful for longer. Whether you’re making your own or buying store-bought, proper storage is key to enjoying this delicious snack for weeks or even months to come.
