# 10 how much jerky does 1lb of beef make Ideas

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Beef Jerky Comes from a Pound of Beef?

If you’re looking to make beef jerky and you buy a pound of beef, you’d expect to get a pound of jerky, right?

Well, not exactly. The dehydration process involved in making jerky causes the meat to lose a good chunk of its weight.

So, just how much beef jerky will you get from a pound of meat?

What factors affect the final amount of jerky you get?

And what can you do to maximize the return on your beef jerky investment?

Read on to discover the science behind the beef-to-jerky ratio and optimize your jerky-making experience.

When making beef jerky, the general rule of thumb is that you can expect your beef to lose between 50% and 65% of its weight during the dehydration process.

In other words, there’s an approximate 2:1 to 3:1 ratio of raw beef to finished jerky. One pound of beef will net you between ⅓ and ½ of a pound of jerky, and five pounds of beef will make 1.75 to 2.5 pounds of jerky.

Beef shrinks so much during dehydration because it’s about 60% water by weight, with leaner cuts being as much as 75% water. Dehydration, of course, removes the water from the meat, so most of that water weight literally evaporates into thin air.

## What Factors Impact the Amount of Beef Jerky You Get?

You can use the 50% to 65% rule of thumb to get a ballpark idea of how much beef jerky you’re making.

But if you want to get more involved, you can impact your final weight by altering these factors.

### The Cut of Beef You Use Impacts Your Final Amount of Jerky

Let’s get molecular for a moment and look at the microscopic composition of beef.

Beef is primarily made up of water, protein, and fat. In addition to being present in the meat on its own, water is also a component of protein, so the more protein the meat contains, the higher the overall water content.

And as you may know from cooking, fat and water don’t mix, so the fattier the cut, the less water it contains.

We tend to use leaner beef cuts when making jerky because fat causes the jerky to spoil faster. Because these lean cuts have less fat, the extra space is occupied by more protein and water, causing more weight loss during dehydration.

#### An Example of Moisture Loss During Dehydration

Let’s look at an example: eye of round, one of the most common cuts used in beef jerky. The USDA estimates that eye of round contains around 73% water.

Of that remaining 27%, around 23% is protein, 3% is fat, and 1% is other nutrients.

This is a great composition for beef jerky — there’s very little fat to trim before dehydrating, and that high protein content will make for a very nutritious jerky.

But extra moisture is added during marination, and the marinated beef is then dehydrated until it has around 20% moisture content. By the end of the process, the jerky will probably weigh around ⅓ of what the original beef weighed.

### The Way You Dehydrate Impacts Your Final Amount of Beef Jerky

Some people like their jerky crispy and dry as a bone, while others prefer it to be a little more chewy and moist. Your preference will impact how much jerky you get from a pound of beef.

The longer you dehydrate your jerky — and the higher the temperature you dehydrate it at — the more water will evaporate from the beef.

Most jerky recipes call for between 6 and 12 hours of dehydration between 140°, and 160° F. Those who like moist jerky may opt for a lower temperature and/or shorter time, resulting in a finished weight that’s closer to the original weight.

But if you leave your jerky in the dehydrator at a higher temperature or for a longer period of time, you’ll give the water in it more time to evaporate. Your finished jerky will be crispier and weigh less — but as a bonus, it will also be more nutrition-dense per ounce than moister jerky.

## How Much Jerky Will You Get from Other Types of Meat?

Beef is far from the only type of meat you can use to make jerky. Turkey, salmon, buffalo, venison, tuna, and boar are just a few of the many types of meat that can be turned into delicious jerky.

And while you can expect these meats to lose a good amount of water weight during dehydration as well, the exact amount will be different from that lost by beef.

That’s because these meats start out with different water/protein/fat compositions. Let’s take a quick look at a few of them and see just how much jerky they can make.

### How Much Jerky Does a Pound of Turkey Make?

Turkey jerky is a popular choice for those trying to watch their saturated fat intake. A 1-ounce serving of turkey jerky contains no saturated fat, whereas 1 ounce of beef jerky can contain 15% or more of your daily saturated fat!

Most turkey jerky is made from turkey breast. It’s extremely lean, so there’s very little fat to trim.

Turkey breast is around 71% water, 23% protein, 2% fat, and 4% other nutrients. This makes it quite similar in composition to lean beef cuts like eye of round, so you can expect a similar jerky output: one pound of turkey breast will make around ⅓ of a pound of jerky.

### How Much Jerky Does a Pound of Buffalo Make?

Buffalo or bison jerky has exploded in popularity for its low cholesterol, fat, and calorie content compared to beef jerky. It also has a slightly sweeter taste than beef, so marinades require less added sugar.

But buffalo meat tends to be slightly higher in moisture than beef: 74% water, 22% protein, 2% fat, and 2% other nutrients.

Therefore you should expect to get less buffalo jerky per pound of raw meat than you would get with beef. One pound of buffalo might net you between ¼ and ⅓ of a pound of jerky.

### How Much Jerky Does a Pound of Tuna Make?

Fish jerky, especially tuna jerky, is becoming more common. It’s rich in omega-3 fatty acids — up to 100 times richer, in fact, than beef jerky!

And tuna is nearly completely fat-free: less than 0.5% fat, with a minuscule 0.2% or less saturated fat.

Yellowfin tuna is often used for jerky for its chewy texture and lack of excessive fishy taste. Raw yellowfin tuna is around 74% moisture, 25% protein, 0.2% fat, and 0.8% other nutrients.

Remember that protein contains water, increasing the moisture content even further. Because tuna jerky has both more water and more protein than beef, even more weight will be lost during dehydration.

Thus one pound of yellowfin tuna will make around ¼ of a pound of tuna jerky.

## Connect with Real Jerky Makers

We’ll introduce you to some of the most delicious, off the beaten path jerky makers around!
Because the Best Jerky Doesn’t Come from a Store

QUOTE:

“You might be a redneck if you think that beef jerky and moon pies are two of the major food groups.”

— Jeff Foxworthy

## Extra Information About how much jerky does 1lb of beef make That You May Find Interested

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### How Much Beef Jerky Comes from a Pound of Beef?

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• Sumary: If you’re looking to make beef jerky and you buy a pound of beef, you’d expect to get a pound of jerky, right? Well, not … …

• Matching Result: In other words, there’s an approximate 2:1 to 3:1 ratio of raw beef to finished jerky. One pound of beef will net you between ⅓ and ½ of a …

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### How many pounds of fresh beef does it take to make a pound …

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• Sumary: Beef obviously loses water when you dehydrate it to make beef jerky. What’s the ratio here? Does it take two pounds of fresh beef to make a pound of beef jerky?

• Matching Result: So 2-3 pounds of beef will make 1 pound of jerky. Share.

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### How much jerky does 1lb of beef make? – Foodly

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• Sumary: It depends on how moist you like your jerky. A typical jerky loses half of its starting weight in moisture, so 2:1 is the proper ratio. “Low moisture” jerky can actually be 1/3 the starting weight, a 3:1 ratio. So 2-3 pounds of beef…

• Matching Result: The short answer to this question that we here at Flying G Jerky know is 5 pounds of beef will make roughly 2 pounds of beef jerky. That is a …

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### How Much Jerky Does A Pound Of Beef Make? – VeryMeaty

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• Matching Result: Beef is about 60% water, so when it is dried most of the weight is evaporated. It takes about 2.5 Lbs of quality beef to make 1 Lb of jerky.

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## Frequently Asked Questions About how much jerky does 1lb of beef make

If you have questions that need to be answered about the topic how much jerky does 1lb of beef make, then this section may help you solve it.

### When making jerky, how much meat is lost?

Dehydration can cause the weight to drop anywhere between 1/2 and 2/3 of the original weight. For example, 3 pounds of raw meat can shrink down to 1 pound of beef jerky.

### How much beef jerky can you make with 2 pounds?

**Cooking time does not include the time required to marinate the beef, which can range from 30 minutes to 24 hours. Additionally, it was difficult to estimate the recipe’s yield, which with 2 pounds of beef usually produces around 50 individual pieces of beef jerky.

### How much beef jerky is produced by a single cow?

And if you don’t care about the jerky’s quality, a pound of cattle could yield 3.6 ounces of jerky.

### Which meat cut is the least expensive for jerky?

The ‘Top Round’

• Also Known As: Inside Round Steak, London Broil.
• From the Round Primal. Excellent source of economical, lean, and large cuts great for beef jerky. This is the most popular cut for commercial jerky makers.
• Extra Lean, Little to No Intramuscular Marbling, Less Flavorful, Less Tender, Less Expensive.

### Is buying or making jerky more affordable?

Making your own beef jerky at home is not only incredibly easy, but it is also significantly less expensive than purchasing jerky from a store. Additionally, you’ll be able to control all the ingredients used; there are no strange stabilizers or unidentifiable additives.

### Can jerky be dried too long?

If you adhere to the directions above, the ideal time to dehydrate beef jerky in a dehydrator is 4 hours, or 5 hours if the raw meat was particularly succulent. Any longer will completely dehydrate the jerky, turning it hard and brittle.

### Is making beef jerky expensive?

Because of the high cost of premium ingredients, non-automated processing, time and labor requirements, and dehydration, beef jerky is pricy.

### Can jerky be dried too much?

You might have accidentally over-dried your homemade jerky or forgotten to seal that bag of your favorite store-bought jerky, leaving you with tough, crumbly jerky and wondering if you can rehydrate jerky. The good news is that you can.

### Can I survive on beef jerky alone?

Because beef jerky is such a dense preparation of beef, one could theoretically survive for a long period of time on jerky alone, but to feed the entire planet for a year would require 15x the number of cows currently alive on Earth.

### How much deer will one pound of jerky produce?

You can see why, given that making jerky requires time and that a pound of raw meat only yields about a quarter of a pound of finished jerky.

### What is the shelf life of homemade jerky?

Homemade beef jerky, on the other hand, should last one to two months if you store it in an airtight container after making it. Beef jerky will last about a week in a Ziplock bag in your pantry. Beef jerky will last one to two weeks in the refrigerator.

### Is cutting jerky against the grain necessary?

The way jerky is cut is always against the grain, just like a properly cooked steak.

### Before dehydrating my jerky, should I pat it dry?

Step 6: Drain and pat the jerky strips dry after marinating, removing any excess marinade before dehydrating to hasten the dehydration process.

### Can jerky be overcooked?

It can be a fine line, but that’s what jerky is all about. If the jerky just crumbles away in your mouth, it’s been overcooked. However, we don’t want it to be so tough that it’s nearly impossible to chew down.

### In a dehydrator, is jerky possible to overcook?

Today, safe drying techniques such as using dehydrators or ovens are advised. These are the best options for evenly heating and drying meat strips without overcooking them.

### Jerky in a dehydrator is it flipped?

Yes, for even drying and smoke penetration, you should rotate them about every hour. You should also slightly open the dampers to allow proper airflow through the smoker.

### Can jerky be preserved too long?

How long did you let it cure for? The recommended curing time for stripped meat is 24 hours, and the recommended curing time for ground meat is 12 hours. Letting it cure for too long will also make the jerky too salty.

### Is beef jerky durable for ten years?

Although the majority of commercial beef jerky already has a shelf-life of one year, if you want to extend the shelf-life of jerky even further, start with well-made beef jerky, seal it in an airtight container, and freeze it.

### Can you keep beef jerky for five years?

Beef jerky should last forever as long as you can keep it in an airtight plastic bag or container and store it somewhere cool and dry.

### What would happen if I regularly consumed beef jerky?

Excessive sodium intake may harm several aspects of your health, including heart health, blood pressure, and stroke risk (2, 6). It is very high in sodium, with a 1-ounce (28-gram) serving providing roughly 22% of your daily sodium allowance, which is set at 2,300 mg per day (5).