The duration required to dry meat strips into jerky within a dehydrator set to 160 degrees Fahrenheit is a critical factor in ensuring both safety and optimal texture. This timeframe represents the period necessary to remove sufficient moisture, thereby inhibiting bacterial growth and achieving the desired level of chewiness. As an example, thinly sliced pieces of beef might require fewer hours than thicker cuts to reach the same level of dehydration at this temperature.
Precise control over this drying period is essential for producing a safe and palatable product. Insufficient dehydration can leave the jerky susceptible to spoilage, while excessive drying can result in a brittle and unappetizing texture. Historically, different methods have been employed to preserve meat, but controlled dehydration at a specific temperature offers a consistent and reliable approach to producing high-quality jerky.