Best dehydrator for jerky: the temperature dial matters more than tray count
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Quick answer
USDA FSIS says a dehydrator for jerky should have an adjustable temperature dial and hold at least 130 to 140°F for the whole drying run. It also says that heat alone does not make jerky safe: heat meat to 160°F, or poultry to 165°F, measured with a food thermometer, before you dehydrate. LEM's MightyBite dehydrators, for example, list a digital control from 95 to 167°F and horizontal airflow from a rear fan.
What USDA says a jerky dehydrator needs
- An adjustable dial: FSIS recommends a food dehydrator with an adjustable temperature dial that keeps at least 130 to 140°F throughout drying.
- A steady temperature: FSIS says drying must be fast enough to finish before the food spoils, and must remove enough water that microorganisms cannot grow.
- A heating step it cannot do alone: FSIS notes that most dehydrator instructions skip pre-heating, and that a dehydrator may not get meat to 160°F. Evaporating water absorbs most of the heat, so the meat warms only late in drying, after bacteria have become more heat resistant.
So the dehydrator is one tool in the process, not the safety step itself.
Two jerky-ready dehydrators compared
| Spec | LEM MightyBite 6-Tray | LEM MightyBite 10-Tray |
|---|---|---|
| Drying space | 7 sq ft | 12 sq ft |
| Trays | 6, 14.65 x 11.7 in, 0.25 in grid | 10, same size |
| Temperature | 95 to 167°F in 2° steps | 95 to 167°F in 2° steps |
| Timer | Up to 24 h in 30 min steps | Up to 24 h in 30 min steps |
| Heater and airflow | 800 W, rear fan, horizontal airflow | 800 W, rear fan, horizontal airflow |
| Height / weight | 11.73 in / 15.6 lb | 16.1 in / 21.1 lb |
| Warranty | 2 years | 2 years |
The 10-tray adds 5 square feet of space with the same heater, controls and footprint; it is about 4.4 inches taller. LEM lists the trays and drip tray as dishwasher safe, and the door closes magnetically.
The safe jerky process, step by step
- Start cold and clean. FSIS says to keep meat at 40°F or slightly below, and to use or freeze ground beef and poultry within 2 days and whole red meats within 3 to 5 days. Thaw in the refrigerator.
- Marinate in the refrigerator and do not reuse the marinade. FSIS cites research finding that marinating alone did not significantly reduce pathogens.
- Pre-heat the meat. Steam or roast meat to 160°F and poultry to 165°F, checked with a food thermometer, before drying.
- Dry at a steady 130 to 140°F or higher in a dehydrator with an adjustable dial.
- Store briefly. FSIS lists home-dried jerky at 1 to 2 months, compared with 12 months for commercially packaged jerky.
FSIS says a pound of meat becomes about 4 ounces of jerky, roughly a quarter of its starting weight, which helps you plan tray space and batch size.
Ground meat and wild game need extra care
- Ground meat: FSIS reports that in jerky studies, ground beef jerky showed more bacterial survival than whole-muscle jerky. A study it cites found ground beef jerky made with a curing mix and heated before drying had the highest bacteria destruction.
- Venison and other game: FSIS quotes researchers that venison can be heavily contaminated with fecal bacteria, since deer carcasses are often held at outdoor temperatures instead of being chilled quickly.
- Drying alone is not enough: in FSIS-cited lab work, E. coli in inoculated venison survived drying for up to 10 hours at up to 145°F.
Why a separate thermometer belongs with the dehydrator
A dehydrator dial sets the air temperature, not the meat temperature. The FSIS pre-heat step calls for measuring the meat with a food thermometer. ThermoWorks lists its ThermoPop 2 with a 2 to 3 second reading, accuracy of plus or minus 1°F in key cooking ranges, an IP67 waterproof body and a calibration certificate.
For storage after drying, see our vacuum sealer and food dehydrator guides.
What to look for when you buy
Smaller batches: LEM MightyBite 6-Tray Dehydrator
Best for: A few pounds of jerky at a time on a standard counter
LEM lists 7 sq ft on six reinforced trays, a digital control from 95 to 167°F in 2° steps, an 800 W heater with rear fan and horizontal airflow, and a 24 hour timer.
Watch out: Like any dehydrator, it does not replace the 160°F pre-heat step FSIS recommends.
See options on Amazon (opens Amazon in a new tab)Bigger batches: LEM MightyBite 10-Tray Dehydrator
Best for: Hunters and families drying larger jerky batches
LEM lists 12 sq ft on ten trays with the same 95 to 167°F digital control, 800 W heater, horizontal airflow, dishwasher-safe trays and 2-year warranty.
Watch out: At 16.1 in tall and 21.1 lb, check cabinet clearance.
See options on Amazon (opens Amazon in a new tab)Pre-heat check: ThermoWorks ThermoPop 2
Best for: Confirming meat reaches 160°F, or poultry 165°F, before drying
ThermoWorks lists a 2 to 3 second instant reading, plus or minus 1°F accuracy in key cooking ranges, an IP67 waterproof body and a NIST-traceable calibration certificate.
Watch out: Check thin strips in several places; it measures one spot at a time.
See options on Amazon (opens Amazon in a new tab)Questions people ask
- What temperature should a dehydrator be for jerky?
- FSIS says to keep at least 130 to 140°F throughout drying, after first heating meat to 160°F or poultry to 165°F.
- Do I need to cook meat before dehydrating jerky?
- USDA's Meat and Poultry Hotline recommends steaming or roasting meat to 160°F and poultry to 165°F before drying.
- How long does homemade jerky last?
- FSIS lists home-dried jerky at 1 to 2 months and commercially packaged jerky at 12 months.
- Does marinating make raw jerky meat safe?
- No; FSIS cites research finding marination alone did not significantly reduce pathogens.
Sources
- Jerky and Food Safety, USDA Food Safety and Inspection Service
- MightyBite 6-Tray Dehydrator, LEM Products
- MightyBite 10-Tray Dehydrator, LEM Products
- ThermoPop 2, ThermoWorks