What are you making?
If you’re new to jerky, start with the beef jerky guides and choose a method for the equipment you have. Working with deer meat? The venison guides cover sliced and ground jerky. If you’re interested in air-dried meat, take a look at biltong.
Need to work out the amounts for a batch? These calculators are free to use:
- Drying time: choose your meat, slice thickness and dehydrator setting to get an estimate of when to check your batch.
- Yield and cost: estimate how much finished jerky you’ll get from your meat and what it will cost.
- Choosing a cut: compare cuts before you head to the store.
- Marinade amounts: adjust the ingredient amounts for the weight of meat you’re using.
- Cure and salt weights: work out weights to use alongside the instructions for your recipe and curing product.
You can also browse the free printable guides if you’d rather keep a reference nearby while you cook.
Using the calculators
Drying times and yields are estimates. Your equipment, slice thickness and tray loading can change the result. Use the drying-time estimate to plan when to check your batch, not to decide whether it’s safe to eat or store.
Follow a tested recipe and check its heating and storage instructions. We link to USDA jerky guidance where it applies. Biltong needs a different process from heated jerky.
Sources and equipment reviews
Our food-safety guidance uses published sources. Equipment comparisons use manufacturer specifications and research. If we’ve tested a product ourselves, the review will say so and explain what we found.
How affiliate links work
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Get in touch
Have a question or spotted a mistake? Send us a message. Include the page link and, if it’s a calculator problem, the numbers you entered.