Some questions on making Beef Jerky

[rdefino]

Hi there,

First timer here.

I just bought a Nesco Model dehydrator and I made some Jerky.

I think I cut it too thin, because it seems to be crunchy on the thin pieces.

They are about slightly more than 1/8 inch think after dehydrating.

I dried them for about 5hrs at 165 degrees. 

So what's my issue? To thin, drying to long?

Any thoughts would be great.

Thanks

 

[fagesbp]

If they're still 1/8" after drying they're not too thin. Depending on the air flow it might be too long. I just check them and take off when they're right.

 

[smokerjoe]

I also own a nesco dehydrator, which I've had for over 5 years. I 've made tons of jerky on mine. The highest setting it will "dial" to is 155 degrees. I usually slice my jerky 1/8" thick and cook it for 4 hrs total.  It usually turns out great.  That being said, to me it sounds like you dried it too long. Hope this helps.

 

[rdefino]

Hi guys,

this helps. I think I did dry them to long.

At what point is the meat cooked and safe to eat if I cooking at 155 degrees? 2hr in 3hr?

I know it depends on the dehydrator, but just want to make sure I'm not pulling off uncooked meat.

Thanks!!

 

[Dutch]

I do a bend test to check for doneness. If I bend it and breaks in half, then it is over done. If I bend it and the fibers in the meat begin to tear, then it's done. If it bends and nothing happens, then it goes back in the smoker or back into the dehydrator.

 

[rdefino]

thanks