<![CDATA[Beef jerky in the dehydrator]]>I marinade my meat in a liquid mixture. Before dehydrating it I put in the oven to run it up to 160 degrees to kill any bacteria before putting it in the dehydrator. I keep running into a problem where the meet gets dried out and crusty… what am I doing wrong? I am using a Weston Dehydrator

]]>https://waltonsdev.nodebb.com/topic/5003/beef-jerky-in-the-dehydratorRSS for NodeFri, 11 Sep 2026 00:47:33 GMTSun, 06 Feb 2022 18:42:34 GMT60<![CDATA[Reply to Beef jerky in the dehydrator on Tue, 08 Feb 2022 02:18:16 GMT]]>mrobisr got it. Thanks.

]]>https://waltonsdev.nodebb.com/post/68448https://waltonsdev.nodebb.com/post/68448Tue, 08 Feb 2022 02:18:16 GMT<![CDATA[Reply to Beef jerky in the dehydrator on Tue, 08 Feb 2022 02:12:05 GMT]]>glen thank you sir!

]]>https://waltonsdev.nodebb.com/post/68447https://waltonsdev.nodebb.com/post/68447Tue, 08 Feb 2022 02:12:05 GMT<![CDATA[Reply to Beef jerky in the dehydrator on Tue, 08 Feb 2022 02:09:52 GMT]]>Mean Dean I am using cure… that is good to know, this resolves my issue. I thought you had to use both. Thank you. I was using 135 for the temp to answer your question though.

]]>https://waltonsdev.nodebb.com/post/68446https://waltonsdev.nodebb.com/post/68446Tue, 08 Feb 2022 02:09:52 GMT<![CDATA[Reply to Beef jerky in the dehydrator on Mon, 07 Feb 2022 01:17:08 GMT]]>bchancock said in Beef jerky in the dehydrator:

I put in the oven to run it up to 160 degrees to kill any bacteria before putting it in the dehydrator.

Stop with the oven or stop with the dehydrator the bacteria you are trying to kill isn’t that tough unless you are worried about botulism spores and if that is your fear then add cure #1 problem solved. With jerky botulism should not be a concern since it is not cased and is not in and oxygen free environment, Glen’s chart shows just how easy the pathogens are disposed of. Most dehydrators with fans kill everything that is toxic to man by heat, pasteurization, and lack of moisture. Perfect jerky is pliable, but yet dry to both the touch and eyes.

]]>https://waltonsdev.nodebb.com/post/68310https://waltonsdev.nodebb.com/post/68310Mon, 07 Feb 2022 01:17:08 GMT<![CDATA[Reply to Beef jerky in the dehydrator on Sun, 06 Feb 2022 19:48:46 GMT]]>bchancock 140F for 12 minutes has the same effect as reaching 160F
The attached chart for temp/time pasteurization is very useful for processing without over cooking
IMHO you are cooking the meat before dehydrating it
Also thin jerky strips come up to temperature quickly in a fan driven dehydrator which essentially is a low temperature convection oven

Temperature and associated time for meat pasteurization
5c26e5ff-d906-4e43-a70f-ab4ba0d90276-image.png

]]>https://waltonsdev.nodebb.com/post/68238https://waltonsdev.nodebb.com/post/68238Sun, 06 Feb 2022 19:48:46 GMT<![CDATA[Reply to Beef jerky in the dehydrator on Sun, 06 Feb 2022 19:35:24 GMT]]>Are you using cure? What is the temperature of your dehydrator?if the heat in the dehydrator is sufficient and you are using cure in you liquid, you shouldn’t need the oven step.

]]>https://waltonsdev.nodebb.com/post/68234https://waltonsdev.nodebb.com/post/68234Sun, 06 Feb 2022 19:35:24 GMT<![CDATA[Reply to Beef jerky in the dehydrator on Sun, 06 Feb 2022 19:06:31 GMT]]>It should be noted… if I skip the 160 degree run-up it turns perfect

]]>https://waltonsdev.nodebb.com/post/68224https://waltonsdev.nodebb.com/post/68224Sun, 06 Feb 2022 19:06:31 GMT