Stop guessing.
Make better
jerky.
Calculators and straight answers for homemade jerky, venison & biltong. Get the exact time, temp, cure and yield, before the meat hits the tray.
BeefVenisonDeerBiltongDroëworsCarne Seca
Beef · top round · 1/4"
4-5HRS
Dry at 160°F until it bends and cracks, not until it snaps.
Set temp
160°F
Yield / lb
6.4 oz
Kill-step
Safe
Cost / oz
$1.71
Free jerky
calculators.
Time and temp, yield, best cut, marinade, and cure safety. Pick a tool, get the exact number for your batch, and get to drying. No sign-up.
01 Time & Temp Pick your meat, thickness and temp. Get the drying time and a safe doneness check, on one screen. 02 Yield & Shrinkage Raw weight in, finished jerky out, plus your real cost per ounce. 03 Best-Cut Selector Pick what matters most and get the right cut for the tray. 04 Marinade Ratio Your batch weight in, the whole marinade scaled and the salt measured. 05 Meat-to-Fat Ratio Dials in the fat when you grind your own, for jerky and sausage. 06 Cure Safety Cure #1 grams per pound, hard-capped at the safe USDA nitrite limit.
Where to start
01 BeefHow to make beef jerkyThe full process, cut to doneness, with the time & temp calculator built in. 02 HuntVenison & deer jerkyTurn the harvest into jerky that is safe and consistent, season after season. 03 CraftBiltong & droëworsThe air-dried, vinegar-cured craft. Build the box and dial in the humidity. 04 AnswersSafety & storageShelf life, storage, and the questions people actually search before a batch.
Equipment worth
buying.
All picks Start here Dehydrators A thermostat that holds 160°F and even airflow across every rack. Best dehydrators Affiliate link · paid commission Best value Meat grinders Grinds tough venison and trim without bogging down. Best grinders Affiliate link · paid commission For biltong Biltong boxes Fan, hooks and airflow in one kit, so the build is a weekend job. Biltong boxes Affiliate link · paid commission
Dial it in.
Grab the free time & temp chart for the garage wall, then run your first batch by the numbers.