How Long to Dehydrate Jerky, and at What Temperature

Dry jerky at 140°F, per NCHFP, or 145-155°F, per PNW Extension. NCHFP gives 10 to 24 hours for strips that weren't heated in marinade and says to start checking at 3 hours; pre-heated strips dry faster. PNW gives a minimum of 4 hours. Jerky is done when a cooled strip cracks but doesn't break. The 160°F figure is the meat temperature USDA wants, and you get there by pre-cooking or a 275°F post-bake, not by setting the dial to 160.

What each source says

These are the published settings and times from USDA and the extension services we checked, with the heating step each one pairs with drying.

The pattern is clear. Every source dries between 130°F and 155°F, every one pairs drying with a separate 160°F step, and the published times run from a 4-hour minimum to 24 hours. Pre-cooked strips land toward the short end. The bend test, not the clock, decides when jerky is done.

At 155, 160 or 165°F: what's actually published

155°F is the top of the band PNW and NDSU give for drying, so it's a supported setting. None of the sources above gives a separate drying time for it.

160°F and 165°F. None of the extension or USDA sources we checked sets a dehydrator to 160°F or 165°F for the drying run, and none publishes a drying time at those settings. The only figure we found is a maker's. Presto's manual for its 06300, which runs at a fixed temperature of about 165°F, gives an average of 4 to 8 hours for jerky. It says to start checking at about 4 hours, then every 30 minutes (Presto 06300 manual). That's one maker's number for one fixed-temperature unit, not general guidance. K-State is explicit about the risk of going higher: "Do not rush the dehydrating process by raising the temperature during dehydration," because higher temperatures cause case hardening, which can trap moisture inside.

Why 160°F isn't the dial setting

USDA explains the physics. In a dehydrator or low oven, evaporating moisture absorbs most of the heat, so "the meat itself does not begin to rise in temperature until most of the moisture has evaporated." By the time a strip heats up, the bacteria on it have become more heat-resistant. That's why USDA wants the meat heated to 160°F before drying, and why NCHFP, PNW and K-State offer the after-drying bake of 10 minutes at 275°F instead. USDA also notes that lab-inoculated venison held E. coli through drying times of up to 10 hours at up to 145°F (USDA jerky guidance).

What changes the drying time

• Thickness. Penn State says thinner strips dry faster. NCHFP's post-bake timing is written for strips ¼ inch or less, and thicker strips need longer. See how to slice meat for jerky.
• Pre-cooking. NCHFP, PNW and Presto all say pre-heated strips dry faster.
• Load and come-up time. PNW found home dehydrators took anywhere from 30 minutes to 4 hours to reach temperature once loaded with meat. Presto adds that how full the trays are changes the time.
• Fat and meat type. Presto lists the type of meat and its fat content as factors.
• Humidity, room temperature and evenness. Presto's manual also lists humidity, air temperature and how even the pieces are among the reasons drying times vary.
• Dial accuracy. PNW found dials up to 40°F off. USDA explains why a steady temperature matters: the process "must be fast enough to dry food before it spoils."

Loading the trays and keeping the run going

Lay strips close together but not touching or overlapping (NCHFP). Ohio State suggests about 25 percent open space per tray and says to rotate trays at least every 2 hours in vertical-airflow units (Ohio State Extension). Presto's manual adds two rules that apply to any dehydrator. Don't add undried food to a partially dried load, because it adds moisture and lengthens drying. And don't unplug in the middle of a cycle to resume later, which Presto says "may result in poor quality and/or unsafe food." Pull strips that pass the bend test early and let the rest keep going.

Check the dehydrator with a thermometer

PNW says to use a thermometer to confirm that "the empty, operating dryer can deliver at least 145°F." Ohio State recommends the same empty-unit test with a bi-metallic stemmed thermometer. PNW also explains why the type of thermometer matters. Dial instant-read thermometers sense temperature over the bottom 2 inches of the stem, while digital instant-reads sense it over the bottom ½ inch. For thin strips, PNW calls a thin-tipped digital thermometer essential. It's also the tool for the 160°F check when you pre-cook.

Done: the bend test and conditioning

Pull a strip, let it cool, and bend it. Ohio State says to cool it to room temperature, and Penn State says about 5 minutes. It should crack but not break, and there should be no moist spots. PNW explains what the test stands in for. Shelf-stable jerky has a water activity of 0.85 or less, and 0.70 is recommended to prevent mold. PNW notes that home jerky makers often call it done while it's still above 0.85, and home cooks don't have a water-activity meter. So follow the bend test strictly, then condition the jerky. Pack it loosely two-thirds full in a covered container and shake it daily for 2 to 4 days. If moisture shows up on the lid, it goes back in the dryer.

The full process, from field to jar, is in how to make deer jerky. If you're still choosing between drying methods, see dehydrator vs smoker.