Beef Jerky Temperature in Dehydrator Reddit

Dried dehydrated meat (jerky) has traditionally been made by drying meat at low temperatures for a long menstruum of time. So what's the hasty dehydrator temp to use? Traditionally, this ranged from 140°F – 170°F. But let me continue…

The processing conditions can make information technology hard to assure a safe end consequence.

Condom Factors include:

– Quality of meat
– Drying temperature
– The Dehydrator itself
– Method used

When using a home dehydrator or any method or means to make homemade jerky, it is important to achieve a sufficient temperature in the jerky drying process to impale pathogens such equally Salmonella and E. coli O157:H7.

Note: The following home dehydrator Volition go hot enough (at least 145 – 155 degrees-F) for homemade beef jerky. Many are not able to practice this. That's i reason I bought this one:

Excalibur Food Dehydrator
(view on amzn)

Here are some safety tips how to jerk rubber dehydrated meat in your habitation dehydrator:

Use Quality Lean Meat

Utilise merely lean meat in excellent condition. For jerky prepared from ground meat, use meat that is at least 93% lean.

Trim The Fat And Slice Thin

Trim meat of excess fatty and slice no thicker than ane-quarter inch (1/4″).

Tip: Partially freeze meat to make information technology easier to piece. Slice the meat with the grain if you wish to prepare the chewy jerky preferred by many.

Setting The Jerky Dehydrator Temperature

If yous're not sure about your dehydrator, make up one's mind and verify the true actual operating temperature when it's turned on, but while empty.

Here's how to practice it:

Exercise not necessarily rely on the dehydrator's temperature command setting until verified with an authentic thermometer.

Use a depression profile thermometer with the proper range such as this ane to verify the temperature:

Taylor Precision Thermometer (1-Inch Dial)
(view on amzn)

FIRST VERIFY JERKY DEHYDRATOR TEMP

Determine your dehydrator'southward drying temperature using a low profile (so it fits in the tray) dial‐stalk thermometer as follows:

– For an oven or a horizontal air‐menstruum dehydrator, place the thermometer inside the unit of measurement and close the door.

– For a vertical air‐flow dehydrator, stack 2 to iii trays on the base of operations and place the thermometer between the top two trays such that the dial is sticking out between the shelves.

– Turn the dehydrator on to its maximum setting; ideally 155°F.

– Record the temperature in one case it has stabilized.

Annotation: Exercise non verify the temperature when the dehydrator has nutrient in it! Evaporate cooling occurs every bit the product loses wet and this will give y'all an inaccurate temperature reading.

To safely dry meat at home, your oven or dehydrator must be able to maintain a temperature of at least 145° to 165°F.

Tip: Utilize just dehydrators with temperature control. Do not apply dehydrators with factory preset temperature that can't be controlled. Inquiry at the University of Wisconsin‐Madison (2008) has shown that dehydrators with manufactory‐set temperatures that tin can't be adapted do not reliably produce a safe product and are non recommended.

Safe Drying Methods and Dehydrator Temps

How Long To Dehydrate Jerky

In inquiry performed at the Academy of Wisconsin‐Madison, at that time but a few dehydrators on the market would maintain the necessary temperature of 145° – 155°F. The Nesco Gardenmaster and the Excalibur.

Nesco FD-1040 Gardenmaster – Made IN United states of america
(view on amzn)

Excalibur Nutrient Dehydrator

Each of these units contain a large heating element, they have strong air menses, and adjustable temperature settings.

Drying meat at a temperature below 145°F volition produce a product that looks done before it is heated enough to destroy pathogens, and before it has lost enough moisture to be shelf-stable.

While dehydrating meat for a sufficient length of time, or a jerky dehydrator temp of 145° – 155°F may produce prophylactic results, as a safety precaution use i of the following methods to dehydrate your meat:

Method one: Dehydrate, then Oven Heat

Dry out for 6 hours (or more depending on desired dryness) and remove jerky from the dehydrator. For an added measure of rubber, identify dried strips on a baking canvas. Heat in a pre-heated 275°F oven for 10 minutes, which should bring the internal temperature of the meat strips to at least 160°F. Strips thicker than 1/4″ (when raw) may require longer to reach 160°F. Remove the oven-heated meat from the oven, absurd to room temperature, and package.

Method 2: Pre-Heat, then Dehydrate

Steam or roast meat strips in marinade to an internal temperature of 160°F before drying; oestrus poultry to 165°F (internal temperature) earlier drying. This pre‐heating step assures that whatever bacteria present volition exist destroyed earlier drying and a lower dehydrator temperature (130° to 140°F) can be used. Since information technology can be impossible to accurately mensurate the internal temperature of a sparse strip of meat, you tin boil meat in marinade (or water) for 5 minutes before drying. Later heating (or humid), dehydrate meat for 4 to 6 hours. No post-dehydration oven-heating is necessary. Unfortunately, this USDA‐recommended method may produce a stale, crumbly production rather than chewy, flexible jerky.

Shelf Life Of Dried Dehydrated Meat Hasty

Stale jerky can be stored for ane to 2 months at room temperature; in the freezer for 6 months or longer. Vacuum bundle jerky to extend the shelf life! I store my dehydrated strips in drinking glass 'canning' jars and use our FoodSaver vacuum sealer and jar lid seal attachment.

FoodSaver Vacuum Sealing System
(view on amzn)

Jar Sealer Kit

This is THE almost popular dehydrator cookbook:
The Ultimate Dehydrator Cookbook
(view on amzn)

[ Read: How To Dehydrate Craven Strips ]

Note: Equally mentioned to a higher place, information source: University of Wisconsin‐Madison.

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Source: https://modernsurvivalblog.com/survival-kitchen/safe-jerky-in-a-home-dehydrator/

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