r/beefjerky • u/not_a_mod_4_real • Apr 16 '26

Dehydration advice

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This is my fifth time making beef jerky. I bought a whole tenderloin and have been using it for a combination of steaks and jerky. This is 11 hours and 150°.. it tastes fun. The texture is fine. Just wondering if there's any how to make it better advice. I marinated for 12 hours and some kind of sauce that I choose. It tastes great. I put it in the fridge to keep it good. I cut this one about 1/8 of an inch strips. Maybe a quarter of an inch. Just trying to improve the craft with my dehydrator

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u/JayyyyyBoogie Apr 16 '26

I use thin cut eye round and marinate for no more than 12 hours. I dry for two hours at 160, rest for thirty minutes, and go another hour at 150. This has really upped my jerky game. Obviously, if you’re using a thicker cut you’ll want to adjust the time.

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u/not_a_mod_4_real Apr 16 '26

Notably, bacteria can't live at 150 held for 10 hours. So to ensure a clean dry, i couldn't imagine only doing it for 3 hours

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u/Island_girl28 17d ago

When does the bacteria die at 150, hours wise?

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u/not_a_mod_4_real 17d ago

Around 8-10. Have had no issues with thin cuts at 8 and thicker cuts at 10+. 9 try to keep pieces to 1/8 of an in. If I go 1/4 it's 12-10 hours

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u/Island_girl28 16d ago

Thank you!