How to Tell When Beef Jerky Is Perfectly Done: Easy Guide

Beef jerky is a classic, protein-packed snack that’s both tasty and convenient. But if you’re making it at home, one of the biggest questions is: How do you know when beef jerky is done? Getting it just right is crucial—not only for flavor and texture, but also for food safety. In this friendly, step-by-step guide, we’ll walk you through everything you need to know to make sure your homemade beef jerky turns out perfectly every time.

Why Getting Jerky “Done” Matters

When you make beef jerky at home, you’re not just aiming for a delicious snack—you’re also making sure it’s safe to eat. Undercooked jerky can harbor bacteria, while over-dried jerky can be tough and unpleasant. Knowing the signs of doneness will help you achieve that ideal balance of chewy texture, rich flavor, and long shelf life.

What Does “Done” Mean for Beef Jerky?

Beef jerky is “done” when it’s been dried enough to prevent spoilage but still retains a bit of chewiness. It shouldn’t feel raw or wet, nor should it be brittle and crumbly. The goal is a firm, flexible piece of meat that bends without snapping.

Key Signs Your Beef Jerky Is Done

• Texture: Jerky should be dry to the touch but still pliable. When you bend a strip, it should crack slightly but not break in half.
• Appearance: The color should be uniform throughout—usually a deep brown or reddish-brown. There shouldn’t be any visible moisture.
• Mouthfeel: When you bite into it, the jerky should feel chewy and flavorful, not mushy or overly tough.
• No Wet Spots: Press a paper towel against the jerky. If it picks up moisture or grease, it needs more drying time.

How Long Does It Take to Make Beef Jerky?

The drying time for beef jerky depends on several factors:

• Thickness of Slices: Thinner slices (about 1/8 to 1/4 inch) dry faster than thicker cuts.
• Dehydrator vs. Oven: A dehydrator usually takes 4–8 hours, while an oven may take 6–12 hours at low temperature (around 160°F/71°C).
• Humidity and Airflow: High humidity or poor airflow can increase drying time.

Always start checking your jerky a couple of hours before the minimum recommended time to avoid over-drying.

Step-by-Step: How to Check If Your Beef Jerky Is Done

1. Let It Cool: Once you think your jerky might be done, take a piece out and let it cool for 5–10 minutes. Warm jerky can feel softer than it really is.
2. Bend Test: Bend the jerky gently at about a 90-degree angle. If it cracks slightly (not breaks), it’s ready. If it snaps, it’s overdone; if it just bends with no cracking, it needs more time.
3. Tear Test: Try tearing a piece in half. It should tear easily along the grain but not fall apart or feel wet inside.
4. Poke Test: Press the surface with your finger or a paper towel. It should feel dry and leave little to no residue.

Tips for Perfect Homemade Beef Jerky

• Consistent Slicing: Use a sharp knife or meat slicer to cut your beef into even strips for uniform drying.
• Marinate Well: Marinating adds flavor and helps tenderize the meat. Let your beef soak in the marinade for at least 4–12 hours before drying.
• Don’t Overcrowd: Whether using an oven or dehydrator, arrange the strips in a single layer with space between them for proper air circulation.
• Monitor Temperature: Keep your drying temperature steady at around 160°F (71°C) to ensure food safety and even drying.

Food Safety Tips: Avoiding Undercooked Jerky

The USDA recommends heating beef strips to an internal temperature of 160°F (71°C) before dehydrating to kill any harmful bacteria. Here’s how you can do that:

• Preheat Meat: After marinating, place strips on a baking sheet and heat in the oven at 275°F (135°C) for about 10 minutes, or until the internal temp reaches 160°F (71°C).
• Then Dehydrate: Transfer the preheated strips to your dehydrator or lower oven temp for drying.

Storing Your Finished Beef Jerky

Once your jerky passes all the doneness tests and has cooled completely, store it in airtight containers or vacuum-sealed bags. Properly dried and stored jerky can last up to two weeks at room temperature or several months if refrigerated or frozen.

Troubleshooting: Common Jerky Issues

• Jerky Too Tough? It may have dried too long or at too high a temperature. Next time, check earlier and slice thinner.
• Jerky Still Moist? Return it to the dehydrator or oven until fully dry—moisture can cause spoilage.
• Mold Growth? This means there was too much moisture left in the jerky or improper storage. Discard immediately and dry longer next time.

Frequently Asked Questions About Beef Jerky Doneness

How do I know when my jerky is safe to eat?

Your jerky is safe if it’s been heated to an internal temperature of at least 160°F (71°C) and dried until there’s no visible moisture. Always store in airtight containers after cooling completely.

Can I use a dehydrator and oven together?

Yes! You can preheat strips in the oven for safety, then finish drying in a dehydrator for best texture and flavor.

How long does homemade beef jerky last?

If properly dried and stored in airtight containers, homemade beef jerky lasts up to two weeks at room temperature, or up to several months in the fridge or freezer.

What if my jerky is too dry?

If your jerky turns out too dry, try marinating longer next time, slicing thicker pieces, or reducing drying time by checking more frequently toward the end of the process.

The Bottom Line

Making beef jerky at home is easy and rewarding when you know what signs to look for. Focus on texture, appearance, and food safety—and don’t forget those handy tests! With practice, you’ll soon be making delicious beef jerky that’s perfectly done every time.

Your Turn!

If you’ve made beef jerky at home, what’s your favorite way to test for doneness? Share your tips below and help fellow snack lovers master their homemade jerky!