Originally Posted by Chef Willie
Just got a Nesco for Christmas to start making jerky. Manual says use 160 degrees. Now after seeing some of these posts I'm beginning to wonder if that's to hot. Did some apple rings as a test run and they came out OK. Getting ready to marinate the meat and start jerky in a day or so so will be interested to see some more input here on temps to use. Read somewhere on line about the higher temp is needed to kill bacteria. Lots of vids on You Tube making jerky with the Nesco if you're interested in that.
Typo, sorry, My manual says 155°
Meats should be dried at 155°F (68°C). Depending on how thick the meat is cut, how heavily the dryer is loaded, and the humidity, it will take from 4 to 15 hours to dry.
Their website says:
When making jerky from pork, chicken, or turkey, that is precooked or processed meat. Be sure to dry it at the highest temperature setting. After drying, heat it in your oven at a minimum temperature of 160°F (60°C) for at least 30 minutes as a precaution against risk of salmonella. When using raw pork, chicken, or turkey heat it in oven at minimum temperature of 160°F (60°C) for at least 30 minutes before dehydrating as a precaution against risk of salmonella. Be sure to dry it at the highest temperature setting.
However my point is, if you use cure, then you can dry it at a lower temperature for a better result, but then again this is my opinion.