The tools

Get the number before the meat hits the tray. Free, no sign-up, and built to give you the answer first.

Time & Temp Calculator

Pick your meat, thickness and temp. Get the drying time and a safe doneness check, on one screen.

1/4" beef at 160°F

The safe kill-step

Every tool

01 Yield Yield & Shrinkage Raw weight in, finished jerky out, plus your real cost per ounce. 02 Cuts Best-Cut Selector Pick what matters most and get the right cut for the tray. 03 Flavor Marinade Ratio Your batch weight in, the whole marinade scaled and the salt measured. 04 Grinding Meat-to-Fat Ratio Dials in the fat when you grind your own, for jerky and sausage. 05 Cure & safety Cure Safety Cure #1 grams per pound, hard-capped at the safe USDA nitrite limit.

Pick a tool.
Make a batch.

Start with the time and temp, then work down the list.

Open Time & Temp