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Homemade Jerky Guide: Beef, Chicken, Pork, Turkey, and Fish

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Susan Gast, Author and Food Preservation Enthusiast
Susan has been dehydrating and preserving foods for over a decade, sharing practical, tested methods that help readers make healthy, long-lasting meals at home.

Making homemade jerky doesn’t have to be complicated. With lean meat, a flavorful marinade, and an electric food dehydrator, you can make delicious, protein-packed snacks at home. This guide covers choosing, preparing, safely heating, dehydrating, testing, and storing beef, chicken, pork, turkey, and fish jerky.

✅ Quick Answer: How do you make homemade jerky?
To make homemade jerky, trim away visible fat and slice the meat no thicker than ¼ inch. Marinate it in the refrigerator, then heat beef or pork to an internal temperature of 160°F — or chicken or turkey to 165°F — before dehydrating at 140°F. Properly dried jerky should bend and crack slightly without breaking, with no moisture appearing when squeezed. Once completely cool, store it in an airtight container in the refrigerator or freezer.

Making jerky at home lets you control the ingredients, seasonings, and final texture. Whether you’re preparing snacks for hiking, road trips, or everyday eating, this guide will help you make flavorful jerky safely and confidently.

Rustic wooden windowsill with bowls of homemade beef, chicken, pork, turkey, and fish jerky alongside spices and marinades.

Start by choosing the type of jerky you want to make. Each meat requires slightly different preparation and safety steps, so use this general guide alongside the appropriate recipe for beef, chicken, pork, turkey, or fish jerky.

Store-Bought vs. Homemade Jerky: Why Make Your Own?

Making jerky at home gives you control over the meat, marinade, seasonings, sodium, sweetness, and final texture. You can adjust each batch to suit your taste and avoid ingredients you don’t want to use.

It also gives you the freedom to experiment with different flavor combinations and make quantities that suit your household. Although the cost will depend on the meat and ingredients you choose, homemade jerky can be an enjoyable alternative to buying packaged varieties.

Most importantly, making jerky yourself means you can follow each preparation, heating, dehydrating, and storage step carefully.

Tools You’ll Need to Make Homemade Jerky

An electric food dehydrator with an adjustable temperature control is the main piece of equipment you’ll need. You’ll also need a reliable food thermometer to confirm that the meat reaches the required internal temperature before dehydration. I own three dehydrators: a Nesco, an Excalibur, and an Elite Gourmet.

Use a sharp knife to cut uniform strips no thicker than ¼ inch so they heat and dehydrate evenly. You’ll also need a clean glass or food-safe plastic container—or a sealable food-storage bag—for marinating the meat in the refrigerator.


Cutluxe Chef Knife

See the Cutluxe Chef's Knife I Use

A sharp chef’s knife makes food preparation easier and gives you better control than a dull blade. I use my Cutluxe chef’s knife, which has a full-tang blade extending through the handle for strength and stability. It costs more than a basic kitchen knife, but mine has been a dependable kitchen tool when kept properly sharpened.

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Finally, stock up on spices and seasonings so you can create signature flavor profiles to suit your taste buds.

Choose From These Six Homemade Jerky Recipes

Spicy Homemade Beef Jerky Recipe Spicy Homemade Beef Jerky

Bold flavor jerky with the perfect spicy kick.
Easy Chicken Jerky Recipe Easy Chicken Jerky

Simple, protein-packed chicken jerky anyone can make.
Savory Pork Jerky Recipe Savory Pork Jerky

Rich, hearty pork jerky that’s full of flavor.
Turkey Jerky Recipe Turkey Jerky

Lean and delicious jerky made from tender turkey.
Flavorful Fish Jerky Recipe Flavorful Fish Jerky

Unique jerky packed with fresh, savory taste.
Hot Honey Chicken Jerky Recipe Hot Honey Chicken Jerky

Sweet heat combo — honey and spice in every bite.

How to Make Homemade Jerky Step by Step

Best Cuts of Meat for Homemade Jerky

Choose fresh, lean cuts with as little visible fat as possible. Fat doesn’t dehydrate well and can become rancid during storage, so trim away the fat before slicing the meat.

For beef jerky, good choices include eye of round, top round, bottom round, or lean flank steak. For chicken or turkey jerky, use boneless, skinless breast meat. Pork tenderloin is a lean choice for pork jerky.

For fish jerky, choose very fresh, firm fish such as tuna. Salmon can also be used, but its higher fat content gives the finished jerky a shorter storage life. Follow the preparation and safety directions in the individual fish jerky recipe.

How to Slice Meat for Homemade Jerky

Partially freeze the meat before slicing so it becomes firm but not frozen solid. This makes it easier to cut into even strips.

Slice the meat no thicker than ¼ inch. Uniform strips heat and dehydrate more evenly, reducing the chance of thicker pieces retaining moisture.

For more tender jerky, slice across the grain. For chewier jerky, slice with the grain. Trim away visible fat, connective tissue, and sinew before marinating.

How to Marinate Jerky Safely and Add Flavor

A marinade adds flavor and can help tenderize the meat. Common jerky marinade ingredients include soy sauce, Worcestershire sauce, vinegar, garlic, onion, spices, and a small amount of sugar or honey.

Place the sliced meat and marinade in a clean glass or food-safe plastic container—or a sealable food-storage bag—and marinate it in the refrigerator. Turn the meat or gently move the bag occasionally so the strips remain evenly coated.

Follow the marinating time given in the individual recipe. Beef, pork, chicken, and turkey can generally be marinated overnight, but fish may require less time—especially when the marinade contains acidic ingredients such as citrus juice.

Once the meat has finished marinating, discard the used marinade. Don’t use it as a sauce unless it has been brought to a full rolling boil first.

Jerky Marinade Recipes: Sweet, Spicy, and Savory

Each marinade makes enough for approximately 1½ pounds of sliced meat. Combine the ingredients, add the meat, and marinate it in a covered container or sealed food-storage bag in the refrigerator. Follow the marinating time in your chosen recipe, then use the safe-heating instructions in the step-by-step section below.

Classic Smoky Teriyaki Marinade

A perfect balance of sweet and savory with a hint of smokiness.

  • ¼ cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp honey or brown sugar
  • 1 tsp liquid smoke
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp black pepper

Spicy Chipotle Lime Marinade

For a bold, zesty kick with a smoky heat.

  • ¼ cup lime juice
  • 2 tbsp olive oil
  • 1 tbsp adobo sauce (from canned chipotle peppers)
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper

Sweet & Savory Maple Bourbon Marinade

A rich, slightly sweet marinade with a deep, savory flavor.

  • ¼ cup maple syrup
  • 2 tbsp bourbon (or apple cider vinegar as a substitute)
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard
  • ½ tsp black pepper
  • ½ tsp smoked paprika

How to Heat and Dehydrate Jerky Safely

Before dehydrating, heat marinated beef or pork to an internal temperature of 160°F and chicken or turkey to 165°F. The meat can be steamed, roasted, or heated in its marinade, depending on the individual recipe. Use a food thermometer to confirm the internal temperature. Follow the separate recipe instructions when making fish jerky.

What Does “Heat the Meat” Actually Mean?

Preheat the dehydrator to 140°F. Transfer the heated strips to the trays in a single layer without touching or overlapping.

Heating the meat means bringing it to a safe internal temperature before dehydrating it. This is an essential food-safety step—not merely warming the meat.

For jerky, heat:

  • Beef and pork to 160°F
  • Chicken and turkey to 165°F
  • Fish to 145°F, unless your tested recipe specifies otherwise

Use an instant-read food thermometer. Color alone cannot confirm that the meat has reached a safe temperature.

💡 Outside the United States? Use my quick Fahrenheit-to-Celsius converter to find the equivalent Celsius temperature.

For a Thin, Liquid Marinade

After marinating the meat in the refrigerator:

  1. Transfer the meat strips and marinade to a saucepan.
  2. Bring everything to a full boil.
  3. Boil for 5 minutes, stirring carefully so the strips heat evenly.
  4. Check several of the thickest strips with a food thermometer.
  5. Remove the strips with clean tongs.
  6. Drain and blot them with clean paper towels.
  7. Arrange them on the dehydrator trays without overlapping.

The strips will already look partly cooked—that’s perfectly normal. They may also dry faster than strips placed in the dehydrator raw, so begin checking them earlier than the recipe’s maximum drying time.

Using Honey or Another Thick, Sugary Marinade?

Honey, brown sugar, and other sugary marinades can scorch in a saucepan before the meat heats evenly.

Instead, arrange the marinated strips in a single layer on a wire rack set over a rimmed baking sheet. Roast them in a preheated 300°F oven until several of the thickest strips reach the correct internal temperature—160°F for beef or pork and 165°F for chicken or turkey. Transfer the hot strips directly to the dehydrator and begin drying.

Don’t rely on oven time alone. Thin strips heat quickly, and the thermometer—not the clock—determines when they’re ready.

If sweet heat sounds good to you, try my Hot Honey Chicken Jerky recipe.

Important: Never reuse marinade that has contained raw meat unless it has been brought to a full boil. For brushing or glazing later, reserve a clean portion of marinade before adding the raw meat.

How Long Does Jerky Take to Dehydrate?

Once the heated strips are in the dehydrator, drying time will vary according to the type of meat, thickness of the strips, moisture in the marinade, dehydrator model, and humidity. Because preheated meat dries faster, begin checking the jerky after approximately three hours.

Rotate the trays periodically if your dehydrator dries unevenly. Continue dehydrating until the jerky passes the doneness tests described in the next section.

Is Your Jerky Ready? Easy Ways to Test for Doneness

Remove one strip from the dehydrator and allow it to cool for several minutes before testing it. Warm jerky is softer and may appear less dry than it really is.

Properly dried jerky should feel firm and leathery. When bent, it should crack slightly but not break in half. You may also see white fibers where the meat bends or tears. When you squeeze the strip, no moisture should appear on the surface.

Once the jerky is properly dried, blot away any beads of oil with clean, absorbent paper towels. Allow it to cool completely before packaging.

How to Store Homemade Jerky Safely

Allow the jerky to cool completely before packaging it. Place it in a clean, airtight container, heavy-duty food-storage bag, or vacuum-sealed bag. Package jerky in small portions so the entire supply isn’t repeatedly exposed to air and moisture.

Properly prepared and dried homemade jerky can be kept in a sealed container at room temperature for up to two weeks. However, refrigeration is the more conservative choice, particularly for poultry, fish, or jerky containing more fat. The USDA recommends using home-dried jerky within one to two months.

Freeze jerky that you want to keep longer. Label each package with the type of jerky and the date it was made.

Check stored jerky for condensation, mold, an unusual odor, or other signs of spoilage. If any appear, discard the entire package.

Jerky Troubleshooting: Fixing Tough, Brittle, or Bland Batches

If your jerky is dry and brittle, it was probably dehydrated too long or sliced too thinly. Begin checking the next batch earlier.

If the jerky is excessively tough, slice the meat more thinly and cut across the grain for a more tender texture.

If the flavor is too weak, adjust the seasonings in your next batch. Don’t simply extend the marinating time, especially when using fish or an acidic marinade, because this can adversely affect the texture.

Keep notes about the meat, slice thickness, marinade, drying time, and finished texture so you can repeat successful batches and adjust future ones.

Track Every Batch —
and Make the Next One Better

Download your free
Dehydrating Food Log HERE or click the image!

Instant download - no email addy needed.

Free FOOD DEHYDRATING LOG

If you're having issues with your jerky-making, check out my Jerky Troubleshooting Guide here.

How (and When) to Rehydrate Jerky for Cooking

Jerky can be rehydrated when you want to add it to soups, stews, pasta dishes, or other cooked recipes. Cut it into bite-sized pieces, cover it with hot water or broth, and soak it for approximately 10 to 30 minutes, depending on its thickness and the texture you want.

Rehydrate only the amount you intend to use and add it promptly to the dish you’re cooking. Once moisture has been added back, don’t treat the jerky as a shelf-stable food. Refrigerate any leftovers promptly.

Jerky FAQ: Quick Answers for Every Home Jerky Maker

What’s the best meat for homemade jerky?

Choose fresh, lean meat with as little visible fat as possible. Eye of round and top round are good choices for beef jerky; use boneless, skinless breast meat for chicken or turkey jerky and pork tenderloin for pork jerky. For fish jerky, choose very fresh, firm fish and follow a tested fish-specific recipe.

How long does homemade jerky last?

Properly prepared and dried homemade jerky can be stored in a sealed container at room temperature for up to two weeks. For more conservative storage, keep it refrigerated and use it within one to two months. Freeze jerky that you want to keep longer.

How do I know when jerky is done drying?

Allow a test piece to cool for several minutes. Properly dried jerky should feel firm and leathery and should crack slightly when bent without breaking in half. No moisture should appear when the strip is squeezed.

Can I put raw meat directly into the dehydrator?

Don’t rely on the dehydrator alone to bring raw meat to a safe internal temperature. Before dehydration, heat beef or pork to 160°F and chicken or turkey to 165°F, as measured with a food thermometer. Then dehydrate the heated strips at 140°F. Follow the separate preparation and heating instructions in the fish jerky recipe.

Now that you’ve got the basics of jerky making — from meat selection to marinades and storage — you’re ready to start experimenting with your own batches.

And before you head off to try your first recipe, don’t forget to grab your free 5 Dried Food Recipes That Actually Taste Great PDF below—featuring carrot soup, minestrone, split pea soup, spicy beef jerky, and even banana cinnamon rolls.

5 Easy Dried Food Recipes free PDF

5 Free Dried Food Recipes
That Actually Taste Great

Put your dried food to delicious use!
Five very different recipes.
Not one dull bite...

← Get your free copy now!

5 Free Dried Food Recipes
That Actually Taste Great

5 Easy Dried Food Recipes free PDF

Put your dried food to delicious use!
Five very different recipes.
Not one dull bite...

Get your free copy now!

More From Easy Food Dehydrating

More From Easy Food Dehydrating


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