Quick Answer
Jerky is done dehydrating when it reaches an internal temperature of 160°F (71°C) and it's dry and slightly flexible. You can check by cutting into one of the strips; if it's still moist, continue dehydrating. The drying time will depend on the thickness of the meat and the temperature.
Monitoring Temperature and Time
When dehydrating jerky, it’s essential to monitor both temperature and time to ensure food safety. Aim for a temperature of 150°F to 160°F (65°C to 71°C) for optimal drying. If you’re using a solar dehydrator, position it in direct sunlight, ideally between 10 am and 4 pm, when the sun is at its strongest. Dehydration time will depend on the meat thickness; as a general rule, it takes 3 to 6 hours to dry 0.25-inch (6 mm) thick meat. Start checking for dryness after 3 hours.
Visual and Tactile Cues
In addition to temperature monitoring, pay attention to visual and tactile cues to determine if your jerky is done. Look for a dry, leathery texture and a slightly flexible consistency. Check the color as well; it should be a uniform brown or tan, without any signs of moisture. Use the “snap test” to gauge dryness: gently bend a strip of jerky; if it snaps back into place, it’s ready. If it bends or breaks easily, continue dehydrating.
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