Can I use a cheap dehydrator for making jerky?

Yes, but expect longer drying times and less consistent results. The best dehydrator for jerky will have precise temperature control and even airflow, which budget models often lack. If you're just starting out, a mid-range model is a good compromise.

How do I know when my jerky is fully dehydrated?

Properly dried jerky should bend and crack but not break completely. It shouldn't feel moist or tacky to the touch. When in doubt, it's better to dehydrate a bit longer than to underdry.

Is making jerky in a dehydrator safe?

Yes, when done correctly. The best dehydrator for jerky will reach 160°F to kill potential bacteria during the initial drying phase. Always use fresh meat, clean equipment, and follow food safety guidelines.

Can I use my oven instead of buying a dehydrator for jerky?

While possible, most home ovens don't go low enough in temperature for optimal jerky (ideally 145°F). Oven jerky often ends up overcooked or unevenly dried. A dedicated dehydrator is a worthwhile investment for consistent results.

How much jerky can I make at once in a dehydrator?

This depends entirely on your model. The best dehydrator for jerky production might handle anywhere from 2-10 pounds of meat in a single batch. Large families or avid jerky fans should consider models with expandable trays.

Best Dehydrator for Jerky: Top Picks to Make Perfect Snack Every Time 2025

Best Dehydrator for Jerky: Top Picks to Make Perfect Snack Every Time

Print Recipe

Put your dehydrator to the test with this tried-and-true jerky recipe. Perfectly seasoned and designed to highlight your machine’s performance!

Author: Harmony
Prep Time: 30 minutes (plus 3-24 hours marinating)
Cook Time: 4-8 hours
Total Time: 5-32 hours
Yield: 12-18 oz finished jerky 1x
Category: Snacks
Method: Dehydrated
Cuisine: American

Ingredients

Scale

2-3 pounds lean beef (eye of round, top round, or bottom round)
1/3 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons smoked paprika
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon liquid smoke (optional)
1/4 teaspoon cayenne pepper (adjust to taste)

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Instructions

Partially freeze beef for 1-2 hours until firm. Slice against the grain into 1/8″ to 1/4″ strips and trim visible fat.
Combine marinade ingredients in a large zip-top bag or container. Add beef strips, ensuring full coverage. Refrigerate 3-24 hours, massaging occasionally.
Remove beef from marinade and pat dry with paper towels. Arrange on dehydrator trays in a single layer with space between pieces.
Set dehydrator to 160°F for the first hour to ensure food safety. Reduce to 145°F and continue drying for 3-7 more hours, depending on thickness and texture preference.
Check doneness by bending a piece—it should crack but not snap. Let jerky cool completely before storing.

Notes

Use this recipe to compare drying times and consistency across different dehydrator models. Store in airtight containers at room temperature (1-2 weeks), refrigerated (1-2 months), or vacuum-sealed and frozen (up to 6 months).

Nutrition

Serving Size: 1 oz (about 2-3 pieces)
Calories: 80
Sugar: 2g
Sodium: 420mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 13g
Cholesterol: 25mg

Find it online: https://harmonymeal.com/best-dehydrator-for-jerky/