Making homemade beef jerky with an Excalibur
This guide walks you through every step: selecting the right beef, slicing it properly, building a flavorful marinade, and drying it to perfection in your Excalibur dehydrator. Whether you’re a first-timer or looking to refine your jerky recipe, you’ll find concrete settings, timing, and troubleshooting tips to help you nail every batch.
If you’re short on time and just need the essentials, here’s what you need to know. For most Excalibur models, beef jerky dries best at 155–165°F (68–74°C). When starting with raw beef strips, 165°F is the ideal setting because it aligns with USDA guidance for safely heating meat to destroy harmful bacteria like Salmonella and E. coli.
Typical drying time in an Excalibur dehydrator runs about 4–6 hours for slices cut between 1/8 and 1/4 inch (3–6 mm) thick. Thicker cuts or very full trays can push this to 6–7 hours. The good news is that Excalibur’s horizontal airflow and rear-mounted fan system maintain even drying across all trays, so you won’t need to rotate them constantly like you would with cheaper stackable models. That said, checking once around the midway point is still wise to catch any pieces that are drying faster than others.
Here’s a concrete example to anchor your expectations: for 2 lb (about 900 g) of 1/8-inch sliced Eye of Round at 165°F in a 9-tray Excalibur, expect about 4.5–5 hours of drying time.
How do you know when it’s done? Properly dried jerky bends and cracks along the surface but doesn’t snap completely in half. It should feel dry to the touch, not wet or spongy. We cover doneness testing and storage in detail later in this guide, so keep reading if you want the full picture.
Not all dehydrators are created equal, and when it comes to making jerky, the Excalibur stands out from both oven drying and basic stackable dehydrator models. Understanding why can help you get better results from day one.
The key advantage is Excalibur’s horizontal airflow design. The fan and heating element sit at the back of the unit, pushing warm air horizontally across all trays simultaneously. This is fundamentally different from stackable dehydrators with top or bottom fans, where air must travel vertically through each tray—creating hot spots near the heat source and cooler zones further away. With an Excalibur, every tray receives roughly the same temperature and airflow, which means more consistent drying without the hassle of rotating trays every hour.
Excalibur also uses what they call Hyperwave Fluctuation Technology. In practical terms, this means the unit cycles warm air in a way that efficiently drives off surface moisture while reducing case hardening—that frustrating phenomenon where the outside of your jerky dries too quickly and traps moisture inside. The result is evenly dried strips throughout.
The pull-out tray design makes loading, checking, and removing jerky simple. You can slide out individual trays without disturbing the others, which is helpful when some thinner pieces finish early.
Common Excalibur sizes include the 5-tray and 9-tray models. A 9-tray unit can handle several pounds of beef in one batch—some users report processing up to 15–20 pounds per run when fully loaded. Even the smaller 5-tray models can accommodate a solid 2–3 pound batch comfortably, and the same horizontal airflow and Hyperwave technology make them versatile for drying fruits, vegetables, and jerky in an Excalibur dehydrator.
Beyond equipment advantages, homemade jerky offers real benefits:
The meat you choose matters more than you might think. Lean cuts are essential for making beef jerky that dries properly, stores safely, and tastes great. Fat doesn’t dehydrate—it stays wet and eventually turns rancid, which ruins texture and dramatically shortens how long your jerky will stay good.
When shopping for jerky beef, look for roasts with visible grain and minimal marbling. You want to see solid red muscle, not white streaks of intramuscular fat. Avoid fattier cuts like ribeye or chuck entirely for jerky purposes.
The most popular cuts for Excalibur jerky include, and they’re the same workhorse cuts used in many delicious dehydrator jerky recipes:
Tri-Tip and Flank Steak also work well, especially when sliced thin. These cuts appear in Excalibur’s own recipe booklets and offer slightly different textures and flavors worth experimenting with, especially when you apply pro-level meat slicing techniques for jerky to control tenderness and chew.
For beginners, start with 2–3 lb (900–1350 g) of beef. This amount fits comfortably on most 5–9 tray Excalibur units and gives you enough jerky to enjoy while learning the process. Keep in mind that 2 pounds of raw beef yields only about 8–12 ounces of finished jerky due to the 60–70% moisture loss during dehydration.
Let’s break down why each cut works well for making homemade jerky in your Excalibur.
Eye of Round is the most commonly recommended lean cut for dehydrator jerky, and for good reason. It’s extremely lean with almost no marbling, has a uniform cylindrical shape that yields consistent slices, and is typically affordable at most grocery stores. The texture dries evenly and produces classic jerky that’s tender without being mushy.
Top Round and Bottom Round are your workhorses for jerky production. They’re widely available, often sold specifically as round roast or round steak, and are lean enough to dry properly. Many butchers label these as “London Broil,” though that term technically refers to a cooking method. These cuts give you nice long strips perfect for snacking.
Flank and Sirloin Tip bring stronger beef flavor and can produce a slightly chewier texture, especially if you slice with the grain rather than against it. Flank in particular has prominent grain structure that makes slicing straightforward.
Before slicing any of these cuts, use a sharp knife to trim away all visible external fat cap. Even a thin layer of fat on the outside will cause problems during drying and storage.
If slicing whole muscle cuts isn’t your preference, ground beef jerky offers an excellent alternative. You can make jerky sticks or flat strips using your Excalibur dehydrator and a jerky gun.
Start with at least 90% lean ground beef—90/10 or 93/7 works best. Fattier ground beef will leave greasy strips that don’t dry properly and spoil quickly. A common batch size is 5 lb (2.3 kg) when working with a jerky gun.
The process differs from whole muscle jerky. You’ll mix the ground beef thoroughly with your dry spices and liquid seasonings until everything is evenly distributed, then load the mixture into a jerky gun. Extrude strips or round sticks directly onto your Excalibur trays.
For ground jerky, consider using Excalibur’s mesh screens or non-stick sheets on your trays. Ground meat tends to sag through standard tray gaps and can stick more than whole muscle strips.
Ground jerky often dries slightly faster than sliced jerky—expect about 4–8 hours at 155–165°F. Check carefully for even doneness throughout each strip, as thickness variations from the extrusion process can cause uneven drying.
Uniform thickness is the single most important factor for even drying in any
The secret to clean, even slicing is to partially freeze the roast first. Place your trimmed beef in the freezer for 60–90 minutes until the exterior is firm but the interior hasn’t frozen solid. This makes the meat much easier to cut into thin, uniform slices with a sharp knife.
When you’re ready to slice, you have a choice to make about grain direction:
Look at the lines of muscle fiber running through the meat—that’s the grain. Cutting perpendicular to those lines (against the grain) shortens the fibers and makes each bite more tender.
Aim for a target thickness of about 1/8 inch (3 mm) for faster drying, or up to 1/4 inch (6 mm) if you prefer thicker, chewier strips. Thinner slices may finish in 4 hours, while thicker ones can take 6–7 hours.
As you slice, continue trimming away any remaining fat strips or pockets you encounter. Even small bits of fat on individual pieces will cause problems.
If you want extremely consistent strips without the manual work, consider using a dedicated jerky slicer attachment. Alternatively, many butchers will slice roasts to your requested thickness if you ask—just specify you’re making homemade jerky and need uniform 1/8 or 1/4 inch slices.
A good marinade does more than add flavor—the salt content helps draw moisture out of the meat and supports preservation. Most jerky marinades use a soy-based foundation because soy sauce delivers both saltiness and umami depth in one ingredient.
The basic components of any jerky marinade include:
The ratio matters. Too much salt and your jerky becomes unbearably salty; too much sugar and it may caramelize oddly during drying. A well-balanced marinade tastes good when you sample it—in fact, cooking a small piece of marinated meat in a pan before committing to a full batch is a smart way to test your flavor profile.
For marinating, place your sliced beef in a glass dish or zip-top bag. Ensure all strips are fully submerged or well-coated with marinade. Refrigerate for at least 6 hours, though 10–24 hours in the fridge yields deeper flavor penetration as the marinade breaks down proteins and seasons the meat throughout.
If using a zip-top bag, turn or gently shake it occasionally to redistribute the marinade and ensure all surfaces get equal contact.
After marinating, drain excess liquid and gently pat dry each strip with paper towels. This step is important—wet strips take longer to dehydrate and can develop off textures. You want the marinade flavor in the meat, not pooling on the surface.
Here’s a concrete marinade scaled for about 2 lb of beef that works beautifully with the drying process in an Excalibur dehydrator.
Combine roughly 1/2 cup soy sauce, 1/4 cup Worcestershire sauce, 2–3 tablespoons honey, 1 tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1/2–1 teaspoon red pepper flakes. For a smoky profile without a smoker, add a few drops of liquid smoke—start with 1/4 teaspoon and adjust to taste.
Whisk all ingredients together in a bowl until the honey and brown sugar dissolve. Pour the marinade over your sliced beef in a gallon zip-top bag, squeeze out excess air, seal, and refrigerate overnight or for at least 8 hours. Flip the bag once or twice if you remember.
This great recipe creates jerky with balanced sweet, salty, and spicy notes. For more heat, increase the red pepper flakes or add 1/4 teaspoon cayenne pepper. For sweeter jerky, bump the honey up to 4 tablespoons. For more flavor depth, extend marinating time to 24 hours.
The beauty of homemade jerky is customization. Once you’ve made this basic version, you can experiment with different spices, swap soy for coconut aminos, or try adding ginger, mustard, or your favorite hot sauce.
This is where your Excalibur’s design really shines. The drying process transforms marinated beef strips into shelf-stable, protein-packed snacks—but technique matters for both safety and texture.
Start by preheating your Excalibur dehydrator to 155–165°F before loading trays. This ensures the unit is at operating temperature when the meat goes in, which is important for food safety and aligns with best practices for dehydrating jerky at safe temperatures. Running raw meat at lower temperatures during a slow heat-up period can allow bacteria to multiply.
Remove your beef strips from the marinade and pat dry thoroughly with paper towels. Arrange the marinated strips in a single layer on your Excalibur mesh trays. Leave visible gaps between pieces—don’t overlap or crowd strips together. Airflow needs to reach all surfaces for even dehydration.
Loading tip: work from bottom trays to top to minimize handling and dripping. The Excalibur’s pull-out design makes this easy.
For timing, expect a broad range similar to other methods of dehydrating beef jerky, with exact hours depending on slice thickness, load size, and your specific Excalibur model:
Slice Thickness | Temperature | Approximate Time |
|---|---|---|
1/8 inch (3 mm) | 165°F | 4–5 hours |
1/4 inch (6 mm) | 165°F | 5–7 hours |
Full load (9 trays) | 165°F | Add 1–2 hours |
Excalibur’s horizontal airflow means you don’t need to constantly rotate trays like you would with stackable models. However, checking around the 3-hour mark is still recommended. Pull out each tray, inspect the strips, and remove any thin pieces that have finished early. This prevents over-drying while thicker pieces continue. |
Keep your dehydrator in a well-ventilated area during the drying process. The aroma of dehydrating meat is strong and will fill your kitchen—pleasant if you’re a jerky fan, potentially overwhelming for others in your household.
Food safety deserves special attention when making jerky. The USDA recommends heating beef jerky to an internal temperature of at least 160°F to kill pathogens including Salmonella and E. coli. This is critical because traditional dehydration alone may not reach temperatures high enough to destroy all harmful bacteria, especially in compact units like the Excalibur 2400 4-tray dehydrator where accurate thermostat use is crucial.
Using 165°F as your Excalibur setting from the start is the simplest approach to meeting this guideline. When strips are thin (1/8 inch) and the dehydrator maintains accurate temperature, the meat heats through relatively quickly and reaches safe internal temperature during the drying process.
Some jerky makers prefer a two-step method: they briefly preheat marinated meat in a 275°F oven until it reaches 160°F internally (about 10 minutes), then transfer the strips to the Excalibur set at 145–155°F to finish drying. This separates the “cooking” step from the “drying” step and ensures pasteurization regardless of dehydrator temperature accuracy, which is especially helpful when you’re pushing capacity in a 9-tray Excalibur dehydrator like the 2900ECB.
If you’re unsure whether your jerky reached safe temperature, use an instant-read food thermometer to check a few pieces. The difference between cooking and drying is important: cooking uses heat to change protein structure, while drying removes moisture to prevent bacterial growth. Proper jerky needs both adequate heat for safety and sufficient drying for preservation.
Properly finished jerky has a specific texture: dry to the touch on the surface, flexible enough to bend without snapping, and not wet, spongy, or oozing moisture when squeezed.
The classic bend test is your best friend here. Let a test piece cool to room temperature for several minutes—warm jerky always feels softer than it actually is. Once cooled, bend the strip. Ideal jerky bends and cracks along the surface, showing fine white fibers in the bend area where muscle tissue separates. It should not snap completely in two like a cracker.
If your jerky snaps or crumbles, it’s over-dried. The meat has lost too much moisture and will have a brittle, hard texture that’s unpleasant to eat. Still safe, just not ideal.
If your jerky feels soft, spongy, or shows moisture when you press it between your fingers, it needs more time. Under-dried jerky can spoil quickly and poses food poisoning risk if bacteria weren’t eliminated during heating.
Here’s a quick reference for the bend test:
Result | What It Means | Action |
|---|---|---|
Bends, cracks, shows fibers | Perfect doneness | Remove and cool |
Snaps completely | Over-dried | Remove; slice thicker next time |
Bends without cracking | Slightly under-dried | Continue 30–60 more minutes |
Spongy, moist, wet | Under-dried | Continue 1–2 more hours |
After your jerky passes the bend test, allow it to cool completely on the trays or on a wire rack for 1–2 hours before packaging. This cooling period is important—if you seal warm jerky in an airtight container, trapped heat creates condensation that can lead to mold growth during storage. |
How long your jerky lasts depends on several factors: how lean the meat was, how thoroughly it dried, whether you used curing salts, and how you store it.
Here’s the important reality check: homemade jerky made without curing salts (sodium nitrite/nitrate) and with some remaining moisture is not truly shelf stable at room temperature. Commercial jerky undergoes careful formulation, testing, and packaging processes that home methods don’t replicate.
For homemade Excalibur jerky, store in airtight bags or containers in the refrigerator for up to about 7–10 days. This is your safest default approach. The cooler temperature slows any potential bacterial growth and keeps the jerky fresh; for more detailed guidance on how long beef jerky lasts in the fridge, storage methods, and spoilage signs, pay close attention to fat content and drying level.
For longer storage:
When you’re ready to eat refrigerated jerky, let it come to room temperature for 10–15 minutes before snacking. Cold jerky can taste flat and feel overly firm; at room temperature, the flavors and texture improve noticeably.
Label your storage bags with the drying date and marinade type. When you’re making multiple batches and experimenting with different recipes, this helps you track which versions you liked best and ensures you eat the oldest batches first.
Even experienced jerky makers hit bumps occasionally. Here’s how to diagnose and fix the most common issues.
Jerky is too brittle or hard: Your slices were likely too thin, the drying temperature was too high, or you left them in too long. Next batch, try slightly thicker slices (closer to 1/4 inch), check doneness earlier, or reduce temperature to 155°F.
Jerky is too soft or spoils quickly: The meat needed longer drying time, was too fatty, or wasn’t trimmed well. Solutions include extending drying time by 1–2 hours, choosing leaner cuts, trimming fat more aggressively, and refrigerating immediately after cooling.
Uneven drying (some strips done early, others not): This happens when slices vary in thickness or trays are too crowded. Aim for more uniform slicing—that partial freeze step helps significantly. Space strips further apart on trays, and for especially full loads, rearrange pieces at the midpoint and remove finished ones early.
Off flavors or texture: Could indicate rancid fat (from insufficiently trimmed meat), under-heating that allowed bacterial growth, or marinade imbalance. Start with leaner cuts, ensure your Excalibur reaches proper temperature, and taste-test your marinade before using.
Keep a simple jerky journal noting cut, thickness, temperature, time, and results for your specific Excalibur model. What works perfectly in a 9-tray may need slight adjustment in a 5-tray due to different airflow dynamics, especially on digital units like the Excalibur 3500 5-tray dehydrator. Your notes become invaluable for repeating your best batches.
Do I have to use an Excalibur, or can I use other dehydrators, ovens, or smokers?
You can absolutely make jerky with other equipment. Ovens work, though they use more energy, offer less precise temperature control, and typically produce less uniform results due to poor airflow. Stackable dehydrators work but often require frequent tray rotation to compensate for uneven heating. Smokers add authentic smoke flavor but require more attention and outdoor space. The Excalibur’s advantages are even drying without rotation, consistent temperature, and large batch capacity—but it’s not the only path to great homemade jerky.
What’s the ideal Excalibur temperature for beef jerky?
For most users, 155–165°F is the sweet spot, with 165°F being the simplest safe setting for raw beef. This temperature is high enough to meet USDA guidelines for pathogen destruction when maintained throughout the drying process. Some recipes suggest lower finishing temperatures (145°F) after an initial high-heat period, but starting at 165°F and maintaining it throughout eliminates guesswork about food safety.
Can liquid smoke replace real smoker flavor?
Liquid smoke produces a nice smoky profile without outdoor equipment or additional appliances. It’s concentrated, so a few drops go a long way—start with 1/4 teaspoon per pound of meat and adjust upward to taste. The flavor is slightly different from actual wood smoke but perfectly acceptable for most jerky lovers. Many dedicated jerky makers use Excalibur plus liquid smoke as their primary method with excellent results.
How long does homemade jerky keep?
At room temperature, consume within a few hours to a day—treat it like any perishable cooked meat for safety. In the refrigerator, properly dried jerky lasts 7–10 days in an airtight container. Vacuum-sealed and refrigerated extends this to several weeks; vacuum-sealed and frozen keeps 1–2 months. Always err on the side of caution since homemade jerky lacks commercial preservatives.
Can I make other types of jerky in an Excalibur?
Yes—turkey, chicken, venison, and other game meats all work well in an Excalibur dehydrator using similar principles. Poultry jerky (turkey or chicken) should be dried at 155°F for about 6 hours and tends toward a more brittle texture due to different muscle fiber structure. Game meat like venison requires pre-freezing at 0°F for 60 days before use to kill parasites, per USDA guidelines. Beyond meat, your Excalibur handles fruit leather, dried apples, vegetables, fish jerky, and even kale chips using lower temperature settings.
Making your own beef jerky with an Excalibur dehydrator gives you complete control over ingredients, flavor, and texture. Once you’ve mastered the basics—choosing lean cuts, slicing uniformly, building a balanced marinade, and drying at proper temperatures—you can experiment endlessly with different spices, heat levels, and even alternative proteins.
Start with a simple batch using Eye of Round and the basic soy-honey marinade from this guide. Pay attention to your specific results, take notes, and refine your process. Within a few batches, you’ll have a whole bunch of jerky techniques dialed in for your exact Excalibur model and personal taste preferences.
The upfront investment in equipment pays off quickly when you’re eating restaurant-quality jerky at a fraction of store prices. Plus, sharing homemade jerky with friends and family is just fun. Grab some round roast this weekend and fire up that Excalibur—your first batch of homemade beef jerky is waiting.
