Food drying chart
Temperatures, prep, typical drying times, and how to tell when each food is done. Times are typical for an electric dehydrator and vary with slice thickness, load, and humidity.
Jerky safety: heat strips to 160°F internal (165°F for poultry) before drying, or heat dried strips in a 275°F oven for 10 minutes. Why it matters.
3 of 23 foods · Jerky
| Food | Dry at | Typical time | Preparation |
|---|---|---|---|
| Beef jerky (lean cuts)Jerky | 130 to 140°F (54 to 60°C)after heating to 160°F inside | 6–15 h | Trim all fat, slice 1/4 inch or thinner, marinate in the refrigerator. Heat strips to 160°F internal before or after drying. Estimate yield for Beef jerky (lean cuts) |
| Turkey or chicken jerkyJerky | 130 to 140°F (54 to 60°C)after heating to 165°F inside | 6–15 h | Use lean breast meat, slice thin, marinate in the refrigerator. Heat strips to 165°F internal before or after drying. Estimate yield for Turkey or chicken jerky |
| Venison or wild game jerkyJerky | 130 to 140°F (54 to 60°C)after heating to 160°F inside | 6–15 h | Handle wild game carefully from field to kitchen. Heat strips to 160°F internal; freezing alone does not make wild game safe from parasites. Estimate yield for Venison or wild game jerky |
How to tell it's done
- Fruit
- Leathery and pliable, with no beads of moisture when cut or squeezed.
- Vegetables
- Brittle or crisp; pieces should snap or rattle.
- Herbs
- Leaves crumble easily and stems snap.
- Jerky
- A cooled piece cracks when bent but does not snap; no moist spots.
Always test pieces after they cool. Sources: National Center for Home Food Preservation and USDA FSIS jerky guidance.
