Making jerky safely at home

Short answer: Drying raw meat is not enough to make jerky safe. Heat the meat to 160°F (poultry to 165°F) first, then dehydrate it.

Can I make jerky safely at home?

Yes, but simply drying raw meat is not enough. USDA recommends heating meat to 160°F and poultry to 165°F before dehydrating, using safe handling and a tested process.

For more on safe temperatures and thermometers, see our safe cooking temperatures guide, or browse everything in the Learn section.

Something not right with your order?

Email svf@serenityvalleyfarms.us with your order number and a photo if you have one. We will replace it or refund it, and you never have to send anything back. See our refund policy.

Sources

• USDA Food Safety and Inspection Service: Jerky and Food Safety

Sources last checked October 20, 2026. This page is general food-safety information, not medical advice.