Posted: 6/13/2025 6:13:53 AM EDT
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It's been a minute since I made beef jerky. I have a Sedona dehydrator. What temp do you prefer? 140? 160? Does it matter? Thanks |
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I just made a batch at 95F from local raised and butchered round. My god its the best dried beef I made and possibly ever had. 2.8% salt (usually smoked salt) by weight round up to the nearest 5 grams usually. Then whatever flavor you want, this batch was just salt and some onion powder. |
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I don't think it matters. I've tried everything from 100 to 160 which is max on my dryer. All taste the same. Lower heat just takes longer. Easier to catch it at the right dryness at lower heat though since it takes longer. So if you have a problem with over drying, use a lower temp. |
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Originally Posted By Cooper1: Related question- Biltong? Watched a video where inch thick strips were dusted with rub and then put into a dehydrator. The only difference I see is that it's a thicker cut of meat. Does it last as long as thin jerky? I have done thick like biltong, it does take forever to dry but I do like that way. It lends itself to fitting more weight per tray due to it being way more thick. I can dry 3 lbs in two-three trays in my dehydrator, vs not fitting all of it when sliced thinner. |