Is drying enough to make jerky safe?
Not by itself. Drying removes water, and that slows many bacteria, but it does not reliably kill the ones already on raw meat. Food safety agencies have noted that harmful bacteria can survive in meat that was only dried at a low temperature, which is why modern guidance pairs drying with a heating step.
Look up the current USDA Food Safety and Inspection Service guidance on jerky and the National Center for Home Food Preservation drying pages. They explain the steps and the reasoning, and they update as research changes.
Do not rely on advice from a friend or an old cookbook that says low heat for a long time is all it takes. Ask your extension office whether they run a food preservation class near you. Seeing the steps done in person is the best way to catch a habit that looks harmless but is not.
What meat should you start with?
Use lean, fresh meat from a source you trust. Trim visible fat, since fat turns rancid faster and shortens how long jerky keeps. Meat from a healthy domestic animal that was cooled promptly is the safest starting point.
Wild game needs extra care. Game can carry parasites and diseases, and rules about handling and testing differ by state. Ask your state wildlife agency and your extension office what to do before you make jerky from game.
- Choose lean cuts and trim visible fat
- Keep meat cold until you start
- Use one species at a time and keep tools separate
- Check state guidance before using game meat
How should you slice and marinate?
Slice against or with the grain according to the texture you want, but keep slices a consistent thickness so they dry evenly. Partly freezing the meat makes slicing much easier. Uneven slices leave some pieces underdone while others turn to leather.
Marinate in the refrigerator, never on the counter, and discard used marinade or follow a tested source on whether it can be safely reused. Raw meat juices are a food safety risk, so keep the marinade away from cooked jerky.
Wear clean gloves or wash hands well when handling raw strips, and wash the cutting board, knife and any surface the raw meat touched before moving on to anything else.
What does the heating step do and how do you check it?
The heating step brings the meat up to a temperature that kills bacteria, and it may happen before drying, during drying or after, depending on the tested method you choose. The details matter, and they depend on your equipment.
Use a probe thermometer to check the actual temperature of the meat, and an oven or dehydrator thermometer to check the air. Do not trust dial settings. Get the current target numbers from the USDA or NCHFP, not from this article or memory.
How do you dry it evenly?
Whether you use a dehydrator or an oven, lay strips in a single layer with space for air to move. Rotate trays if the maker recommends it. Dry until the jerky bends and cracks but does not snap. Jerky should be dry but flexible.
Cool jerky before you pack it. Packing warm jerky traps moisture and can lead to mold. Blot any surface fat.
Check the dehydrator or oven often during the first run. Every machine has hot and cool spots, and the first batch tells you how your equipment behaves.
How should you store jerky?
Store in clean, airtight containers in a cool, dry place for short periods, and refrigerate or freeze for longer storage. Label with the date. Ask your extension office for a current storage time, since it depends on your recipe, how dry the jerky is and the humidity of your home.
Discard jerky that shows any mold, smells sour or rancid, or feels damp or sticky. Do not scrape off the mold.
What if you want to sell it?
Selling jerky is regulated, and rules vary by state and by whether the product contains meat from an inspected source. Ask your state department of agriculture and local health department what is required. Giving jerky away still deserves a label with ingredients and the date. Plan for a long, quiet day. Jerky is not a project to rush, and a dehydrator or oven left running for hours needs some attention. Keep pets and children out of the kitchen while raw meat is out. Write down the weight of the meat, the marinade ingredients and the time and temperature you used, so you can repeat a good batch or work out what went wrong with a bad one.
Key takeaways
- Drying alone is not enough; follow a current tested method with a heating step.
- Use lean, fresh, cold meat and keep marinade and raw juices away from finished jerky.
- Check temperature with a thermometer, not a dial.
- Selling jerky is regulated, so ask your state first.
Sources and further reading
Last reviewed: November 12, 2026. Written by the Homestead & Small Farm Editorial Team. See our editorial policy.