Homemade Jerky
Making your first batch? Start with the dehydrator guide. If you already have a method, the guides below can help you choose a cut, adjust a marinade or try different equipment.
More beef jerky guides
Estimate your drying time →01 Best cut Best cut for jerky Compare top round, bottom round and eye of round for price, trimming and texture. 02 Time & temp How long to dehydrate jerky How slice thickness and temperature affect drying time, and when to check the texture. 03 Ground Ground beef jerky How to shape ground beef into even strips, with preparation and heating guidance. 04 Flavor Jerky marinades Compare seasonings and adjust marinade amounts for the weight of your meat. 05 Smoke Liquid smoke for jerky How much to use, when to add it, and hickory vs mesquite vs applewood. 06 Method Jerky in a smoker How to prepare the meat and manage heat and airflow in a smoker. 07 Method Air fryer jerky What to check before using an air fryer for a small batch of jerky. 08 Method Oven jerky A guide to oven drying, including rack setup and temperature control. 09 Poultry Chicken & turkey jerky Preparation and temperature guidance for making jerky with poultry.
Not just beef
Working with venison, or interested in other dried meats? These guides cover their different ingredients and methods.
Equipment for jerky
For dryingDehydratorCompare airflow, temperature settings and space for your usual batch.Best dehydrators →Affiliate link · paid commission
For slicingSlicerConsistent slice thickness helps pieces dry at a similar rate.Best slicers →Affiliate link · paid commission
For temperature checksThermometerCheck the meat temperature rather than relying on the appliance setting.Best thermometers →Affiliate link · paid commission