Jerky safety: the 160°F step most recipes skip

By Dehydrated Cow editorial ·

Quick answer

A dehydrator running at 130 to 140°F dries meat but may not heat it enough to kill bacteria such as Salmonella and E. coli. USDA and the National Center for Home Food Preservation recommend heating meat strips to an internal 160°F (165°F for poultry) before drying, or heating the dried strips in a 275°F oven afterwards. Use lean meat sliced thin, marinate in the refrigerator, and store finished jerky airtight.

Jerky is one of the oldest ways to preserve meat, and one of the easiest to get subtly wrong. The traditional method, drying raw strips at a low temperature, has been linked to outbreaks of foodborne illness. The fix is simple and does not ruin the texture.

Why drying alone is not enough

Dehydrators are designed to remove water, not to cook. In the warm, slowly drying conditions inside one, bacteria can become more heat resistant before the meat ever gets hot enough to kill them. Studies behind the USDA guidance found that pathogens could survive the traditional drying process.

So the safety step is heat first, then dry (or dry, then heat).

Step by step

  1. Choose lean meat. Fat turns rancid quickly. Beef eye of round, top round, or lean game work well. Trim all visible fat.
  2. Slice thin and even. Aim for 1/4 inch (6 mm) or thinner. Partly freezing the meat makes slicing easier. Cut with the grain for chewy jerky, across it for tender jerky.
  3. Marinate in the refrigerator, never on the counter. Discard used marinade; do not reuse it on cooked meat.
  4. Heat to a safe internal temperature. Steam or roast the strips (for example in marinade) until they reach 160°F (71°C) for beef, pork, lamb, and game, or 165°F (74°C) for poultry. Check with a thin-tipped food thermometer.
  5. Dry at 130 to 140°F (54 to 60°C) until done. Drying time depends on thickness and the dehydrator; check from about 4 hours.

The after-drying option

The National Center for Home Food Preservation also describes heating already-dried strips in an oven preheated to 275°F (135°C) for 10 minutes. This is an option if you prefer to marinate and dry raw, but the pre-heating method is the more established one.

Wild game

Venison, elk, and bear can carry parasites such as Trichinella. Freezing does not reliably kill the types found in wild game, so the 160°F heating step matters even more. Handle game carcasses cleanly and chill them quickly.

Is it done?

Test Done Not done
Bend a cooled piece Cracks but does not snap Bends without cracking
Look and touch Dry surface, even colour Moist or sticky spots
Blot with paper towel No fat or moisture beads Grease or moisture appears

Pat off any fat beads during drying.

Storage

  • Cool completely, then pack in airtight containers or bags.
  • USDA FSIS advises that home-dried jerky can be stored 1 to 2 months at room temperature; refrigerate or freeze for longer.
  • Discard jerky that develops mould, an off smell, or a rancid taste.

Use the drying chart for temperatures at a glance.

Food safety note. This guide summarises published USDA and NCHFP guidance. When in doubt, follow the source, and throw out food that looks, smells, or tastes wrong.

Sources and further reading

We link to primary or official sources wherever we can. Guidance changes, so check the source before acting on anything important.