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Ask About Jerky Q&A
Q: How do I know when my jerky is done?
Jerky is done when it’s dry but still slightly flexible. Bend a piece—if it cracks but doesn’t snap, it’s ready. Be sure to test several pieces from different areas of the batch to be sure.
Q: Do I have to cook the meat before making the jerky?
Not necessarily. If you’re dehydrating at 160°F or higher, drying will kill most bacteria. If you’re unsure, you can pre-cook the meat to 160°F (71°C) before dehydrating for peace of mind. But I’ve never done this.
Q: Can I make jerky in an oven if I don’t have a dehydrator?
Absolutely! Check out this article on how to use your oven. Drying Meat In Your Home Oven