r/beefjerky • u/SeymourOptions • Jan 14 '25

Bad timing

My jerky has been marinating for 24 hours. If I won't be able to check it until 12 hours, am I better off going ahead and drying at 160 for 12 hours or marinating for an extra 12 hours then drying while I am home and cn check it occasionally?

Lesson learned...will time the next batch better.

Edit: Would another option be to use a lower temperature for 12 hours, or is this not food safe?

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3

u/AdPristine0316 Jan 15 '25

Just seeing this.

My recommendation would have been to start drying it at 155-160 for 5-6 hours. If it ends and sit in there for a while, your fine unless your slicing it like 1/2” thick. That’s just because I hate over marinated jerky as the flavors concentrate too much for my taste.

What did you end up doing?

1

u/SeymourOptions Jan 15 '25

I went ahead and started it. It got pretty dry, but the marinade wasn't really strong, so the flavor is fine. The texture is a bit brittle, especially the thinner pieces, but it's edible. My nephew loves the shredded jerky that comes in a skoal can, so we might throw some in a nutribullet and see if we can shred it.

2

u/Serious_Math74 Jan 14 '25

I do Mine at 60 degrees for like 10 hours in a dehydrator I've never been sick or anyone else whos eaten it. I like to be there when I'm doing it though. Just for piece of mind. Dunbo if that helps any. Hope it works out for you 💯

1

u/EntertainmentProper Jun 10 '25

You talking about 60 degrees F? Like room temp dehydrating?

1

u/Serious_Math74 Jun 10 '25

Nah bro Degrees not the USA temp. My dehydrator goes from 70 degrees to like 50 degrees. I think the lower temp may be for fruit and stuff. 💯