JustBeginning
Beginner's guide

So you're getting into food dehydrating

A food dehydrator turns raw meat, fruit, and vegetables into shelf-stable snacks you made yourself. Jerky is the gateway — cheap cuts of beef, a seasoning packet, eight hours of low heat, and you have something better than anything at the gas station. Once that first batch disappears in a day, you'll be making trail mix, dried apples, and backpacking meals too.

By Colin B. · Published May 29, 2026 · Last reviewed May 29, 2026
a person cooking food on top of a grill

Photo by Andres Hernandez on Unsplash

The 60-second version

If you only buy 3 things to start:

  1. Cosori Premium Food Dehydrator (10-Tray) — Ten stainless trays, rear fan, 48-hour timer — everything a beginner needs in one machine.
  2. Hi Mountain Jerky Seasoning & Cure Variety Pack #1 — Cure-and-season in one packet — the safe, simple way to nail your first batch of jerky.
  3. Mueller Austria Adjustable Mandoline Slicer — Even slices dry evenly — the mandoline you'll use every single batch.
Budget total
$120
Typical total
$260
A decent dehydrator and a seasoning pack gets you started for around $120. Add a vacuum sealer and a mandoline and you're at $260 — which covers everything you'll use for years.
At a glance

Our top pick in each category

The fastest path through this guide — each best-starter pick by category. Scroll for the budget and upgrade alternatives.

CategoryTop pickPriceWhere to buy
DehydratorsCosoriCosori Premium Food Dehydrator (10-Tray)$$ See on Amazon →
Jerky SeasoningsHi MountainHi Mountain Jerky Seasoning & Cure Variety Pack #1$ See on Amazon →
Non-Stick Liner SheetsAieveSilicone Dehydrator Sheets 14x14, Non-Stick Liner Set (6-Pack)$ See on Amazon →
Vacuum SealersFoodSaverFoodSaver FM2435 Vacuum Sealer Machine$$ See on Amazon →
Prep ToolsMuellerMueller Austria Adjustable Mandoline Slicer$ See on Amazon →
Before you buy anything

A few things worth knowing first

Start with jerky. It's the highest-reward, lowest-risk first project. Cheap cuts of beef (eye of round or top round), a seasoning and cure packet, and a dehydrator set to 160°F. You cannot really mess it up, and the result is genuinely excellent.

The cure packet is not optional for meat. Sodium nitrite in the cure inhibits bacterial growth at low dehydrating temperatures. Skip it and you're gambling. Pre-mixed cure-and-season packets (Hi Mountain, Nesco) handle this for you — buy one before you start.

Horizontal fan dehydrators are better than vertical ones for meat. Vertical (round) dehydrators have uneven heat that requires rotating trays every few hours. Horizontal (rectangular) dehydrators push air across every tray evenly. For set-it-and-forget-it jerky, horizontal wins.

The gear

What you actually need

Dehydrators

The most important purchase. Two designs dominate: round/vertical (fan on top or bottom, trays stack) and rectangular/horizontal (fan in back, air flows across every tray evenly). Vertical models are cheaper and fine for fruit and vegetables. Horizontal models heat more evenly — critical for jerky and meat, where hot and cool spots affect both flavor and food safety. For a first dehydrator, get at least 6 trays, an adjustable thermostat up to 165°F, and a built-in timer.

Dehydrators — what's the difference?

A few common shapes, each making a different trade.

Horizontal Fan (Rectangular)

Even heat on every tray — no rotating required.

Fan location
Back of unit
Tray count
6–10 trays
Best for
Meat, jerky, large batches

Best for Meat jerky, large batches, set-and-forget overnight runs

Tradeoff Larger countertop footprint; costs more than round models

↓ See our pick
Vertical Fan (Round)

Compact and affordable — rotate trays for even drying.

Fan location
Top or bottom
Tray count
4–12 stackable
Best for
Fruit, herbs, budget entry

Best for Fruit chips, herbs, small batches on a tight budget

Tradeoff Uneven heat means rotating trays every 2-3 hours for meat

↓ See our pick
Best starter
Cosori

Cosori Premium Food Dehydrator (10-Tray)

$$

The Cosori is where most serious beginners land and stay. Ten stainless steel trays, a horizontal rear fan that distributes heat evenly across every tray, a 48-hour digital timer, and a temperature range of 95–165°F — the 160° setting is what you need for safe meat jerky. Runs quietly enough to leave overnight. Trays are dishwasher safe. Under $150 most days.

What we like

  • Horizontal rear fan gives even heat — no tray rotation needed
  • 48-hour digital timer with auto-shutoff for overnight runs
  • Stainless steel trays are dishwasher safe and don't warp

What to know

  • Larger footprint than round models — needs dedicated counter space
  • Door latch is plastic and shows wear over time
See on Amazon →
Budget pick
Nesco

NESCO FD-75A Snackmaster Pro Food Dehydrator

$

The Nesco is the honest budget entry — under $75, expandable to 12 trays (sold separately), and capable of turning out solid fruit chips and decent jerky. The vertical airflow means you'll rotate trays halfway through for even drying, but that's a small trade for the price. A smart buy if you're not yet sure the hobby will stick.

What we like

  • Under $75 and expandable to 12 trays as your hobby grows
  • Wide thermostat range (95–160°F) covers all common foods

What to know

  • Vertical airflow requires rotating trays every 2-3 hours for meat
  • Fan noise is louder than horizontal models — not for light sleepers
See on Amazon →
Upgrade pick
Excalibur

Excalibur 3926T 9-Tray Food Dehydrator

$$$

Excalibur is what serious dehydrating communities default to eventually. Parallelflow technology pushes warm air horizontally across every tray simultaneously — the most even heat of any home dehydrator. Nine trays hold a full camping trip's worth of food in one run. Overkill for occasional use; worth every dollar if you dehydrate weekly.

What we like

  • Parallelflow system dries every tray identically — the gold standard
  • Nine large trays fit a full backpacking season in one session
  • Built-in 26-hour timer on the 3926T model

What to know

  • Expensive ($280–$350) — hard to justify until you're dehydrating weekly
  • Bulky 17" × 19" footprint; needs dedicated counter real estate
See on Amazon →

Jerky Seasonings

Seasoning packets that include a cure (sodium nitrite) are not optional for meat jerky — they inhibit the bacteria that thrive in the temperature range where dehydrators run. Pre-mixed cure-and-season packets handle the chemistry for you. Buy a variety pack for your first few batches, find two flavors you love, then stock those. Wet marinades work too but require a different process: marinate overnight, pat dry, and finish the meat to 160°F.

Best starter
Hi Mountain

Hi Mountain Jerky Seasoning & Cure Variety Pack #1

$

Hi Mountain's cure-and-season packets are the jerky-making standard. Each packet handles one pound of meat and includes both the seasoning and the sodium nitrite cure — so the food safety is baked in. The variety pack covers original, hickory, and Cajun. Follow the directions exactly your first time; you'll have shelf-stable, deeply seasoned jerky in 8 hours.

What we like

  • Cure included — no separate sodium nitrite sourcing needed
  • Variety pack lets you find your flavor in the first few batches
  • Each packet = exactly 1 lb of meat — foolproof portioning

What to know

  • Per-batch cost ($3-4/lb of meat) adds up vs. buying cure in bulk
  • Flavor intensity skews toward classic American jerky — not very complex
See on Amazon →
Budget pick
Nesco

NESCO BJV-6 Jerky Spice Works, 3-Flavor Variety Pack

$

NESCO's 3-flavor variety pack (original, cracked pepper, and teriyaki) is the grab-it-now option — stocked at most hardware and sporting goods stores. The packets include cure and seasoning together. Slightly less nuanced than Hi Mountain, but they work and they're cheap per batch.

What we like

  • Widely stocked in hardware and sporting goods stores
  • Includes cure — safe for first-time meat dehydrating

What to know

  • Flavor profile is simpler than Hi Mountain or premium blends
  • Bags are smaller — check packet sizing before portioning
See on Amazon →
Specialty pick
Allegro

Allegro Hickory Smoke Marinade

$

For wet-marinated jerky instead of a dry cure: soak strips in Allegro overnight, pat dry, dehydrate. The smokiness soaks in deeper than any dry rub. Important: with wet marinades you must still hit 160°F — either use a dehydrator that reaches it or finish strips for 10 minutes in a 275°F oven. This is for batch #3 or #4, not your first run.

What we like

  • Deep smoke flavor that penetrates the meat, not just the surface
  • Flexible — works for beef, venison, turkey, and pork

What to know

  • No cure included — you must manage food safety separately
  • Wet marinade makes a mess on trays; use liner sheets underneath
See on Amazon →

Non-Stick Liner Sheets

Plain mesh trays work fine for jerky and thick-cut vegetables, but sticky foods — fruit leather, marinaded meat, sauces — will bond to the mesh and tear apart when you try to remove them. Non-stick liner sheets sit on top of the tray and lift off cleanly. You need at least 2-4 sheets to cover a batch. Buy sheets matched to your dehydrator's tray shape: square for Cosori and Excalibur, round for Nesco.

Best starter
Aieve

Silicone Dehydrator Sheets 14x14, Non-Stick Liner Set (6-Pack)

$

These 14x14-inch silicone sheets fit Cosori, Excalibur, and most square-tray dehydrators. Silicone doesn't absorb odors, cleans up in seconds, and handles fruit leather, honey-glazed jerky, and sticky marinades without tearing. A 6-pack covers a full batch. Reusable indefinitely.

What we like

  • Reusable indefinitely — one purchase covers years of batches
  • Silicone releases sticky marinades and fruit leather without tearing

What to know

  • Must match your dehydrator's tray size — check dimensions first
  • Slightly reduces airflow; some foods take 30-60 min longer on liners
See on Amazon →
Specialty pick
Excalibur

Excalibur ParaFlexx Ultra Non-Stick Drying Sheets

$$

Excalibur's own sheets are made for their 14-inch trays and are the reference standard for fruit leather and liquid applications. Thicker than generic silicone mats, they hold shape at high temps and won't slide. If you have an Excalibur, these are the right match — don't try to force generic mats to fit.

What we like

  • Made for Excalibur's 14" trays — exact fit, no improvising
  • Thicker material handles high-moisture purées without buckling

What to know

  • Only useful if you own an Excalibur — don't buy for other brands
  • More expensive per sheet than generic silicone alternatives
See on Amazon →

Vacuum Sealers

Properly dehydrated jerky lasts 1-2 months in a zip-lock bag at room temperature. Vacuum-sealed in the fridge, it lasts up to 6 months. Vacuum-sealed and frozen, a year-plus. If you're making food for backpacking trips or just want to batch-cook efficiently, a vacuum sealer is the piece that makes the whole system work. It also pays off for marinating — vacuum-sealed meat absorbs marinade in 30 minutes instead of overnight.

Best starter
FoodSaver

FoodSaver FM2435 Vacuum Sealer Machine

$$

FoodSaver is the vacuum sealer most home kitchens end up with, and for good reason — it's reliable, the bags are widely available, and it handles both bags and canisters. The FM2435 adds a built-in bag cutter and roll storage so you cut the exact size you need. A machine you'll use long after your first dehydrating batch.

What we like

  • Built-in bag cutter and roll storage — cuts any size you need
  • Compatible with FoodSaver canisters for soft or liquid foods
  • Widely available bags at grocery stores when you run out

What to know

  • FoodSaver bags cost more per bag than generic alternatives
  • Bulkier than budget sealers — takes up counter or drawer space
See on Amazon →
Budget pick
Wevac

Wevac CV10 Food Vacuum Sealer

$

Half the price of FoodSaver and compatible with standard embossed vacuum bags from any brand. The CV10 seals just as well for the purpose of storing dehydrated food. A smart buy if you want to vacuum seal without the premium brand price.

What we like

  • Works with any standard embossed vacuum bag — no brand lock-in
  • Compact footprint — stores in a drawer between uses

What to know

  • No built-in bag roll storage; you cut from a separate bag roll
  • Seal quality is slightly less consistent than FoodSaver on wet foods
See on Amazon →

Prep Tools

Even cuts dry evenly. Uneven slices mean some pieces finish hours before others — you end up with jerky that's simultaneously tough and underdone in the same batch. A mandoline gets you uniform 1/8-inch strips in a quarter of the knife time. The jerky gun is a different tool: fill it with seasoned ground beef and extrude strips directly onto the trays. Ground-meat jerky is cheaper per pound than whole-muscle cuts and more beginner-forgiving.

Best starter
Mueller

Mueller Austria Adjustable Mandoline Slicer

$

The Mueller mandoline gives you consistent 1/8-inch slices of beef, chicken breast, or produce in seconds. Adjustable thickness from paper-thin to over 1/4 inch covers everything from fruit chips to thick jerky strips. The handguard actually works — use it every time. Even thickness is the single biggest factor in even drying.

What we like

  • Consistent 1/8" slices — the #1 factor in even drying
  • Four blade settings covers jerky strips through thin fruit chips
  • Handguard included and actually functional

What to know

  • Razor-sharp blade requires full attention — non-negotiable
  • Plastic frame flexes slightly on very firm root vegetables
See on Amazon →
Specialty pick
Nesco

Nesco BJX-5 Jumbo Jerky Works Gun Kit

$

The jerky gun works like a caulk gun: pack the barrel with seasoned ground beef, extrude strips directly onto trays. No slicing, no whole-muscle cuts required. Ground beef is cheaper per pound than eye of round, and the resulting sticks are dense and chewy — different from whole-muscle jerky, not better, just different. Great for batch variety.

What we like

  • Makes uniform ground-meat strips — no slicing or whole-muscle cuts
  • Ground beef is cheaper per pound than eye of round for whole jerky
  • Includes multiple tip shapes for strips and sticks

What to know

  • Ground-meat jerky has a different texture than whole-muscle — not for everyone
  • Barrel cleaning takes time; disassemble immediately after use
See on Amazon →
Going deeper

Your first month of food dehydrating

Make one batch of beef jerky and you will never pay $8 for a gas station bag again. Here's exactly how the first month goes.

Read the guide →
Save your money

What you don't need yet

Beginners get pressured to buy a lot of stuff that doesn't help them play better. Here's what we'd skip on day one.

  • A water activity meter — Food scientists use these to verify shelf stability. For home jerky, the bend test and appearance are enough — if it bends without snapping and isn't sticky, it's done.
  • A commercial dehydrator — Commercial units (Ronco, Magic Mill) are designed for restaurants. They're loud, expensive, and overkill for home use.
  • Freeze dryer — Completely different machine — removes moisture by freezing, not heat. Ten times the price of a dehydrator. Excellent shelf life, but not where you start.
  • Bulk sodium nitrite (Prague Powder) — Pre-mixed seasoning-and-cure packets handle this safely for you. Bulk cure is for experienced makers doing large batches — easy to mis-measure at home scale.
  • A dedicated dehydrating cookbook — The NCHFP website has all the time-and-temperature tables you need for free. Save the book purchase until you've got ten batches under your belt.
First week

Your first seven days

A short, real plan to get from gear-on-doorstep to actually playing.

  1. Order your dehydrator and a jerky seasoning variety pack so they arrive together. · Buy
  2. Make your first batch of beef jerky — start with eye of round or top round, sliced 1/8 inch against the grain. · Action
  3. Learn the three temperature zones: 95–115°F for herbs, 125–135°F for fruit and vegetables, 155–165°F for meat. · Learn
  4. Try a tray of apple slices after your jerky batch — 135°F for 6-8 hours, no seasoning needed. Easiest win in dehydrating. · Action
  5. Store your first batch of jerky. Zip-lock bag + fridge = 1 month. Vacuum seal = 6 months. · Action
  6. Order a mandoline slicer before your second batch — hand-cutting even 1/8-inch strips is slow and inconsistent. · Buy
FAQ

Common questions

What is the best first thing to dehydrate?

Beef jerky. High reward, forgiving process, and the result is objectively good. Use eye of round or top round, slice 1/8 inch against the grain, use a cure-and-season packet, dehydrate at 160°F for 4-6 hours. That's it. Apple chips are the easiest if you're nervous about meat — 135°F, 6-8 hours, no cure needed.

Is it safe to make jerky at home?

Yes, if you use a cure (sodium nitrite) and reach 160°F throughout. The sodium nitrite in pre-mixed seasoning packets (Hi Mountain, Nesco) is what makes home jerky food-safe at dehydrating temperatures. Skip the cure or skip 160°F and you're taking a real risk. Follow the packet directions exactly for your first few batches.

How long does dehydrated food last?

Jerky in a zip-lock at room temperature: 1-2 months. Vacuum-sealed in the fridge: up to 6 months. Vacuum-sealed and frozen: 12+ months. Dehydrated fruit and vegetables last longer than meat — 6-12 months in a sealed container at room temperature is typical. Store away from light and heat.

What is the difference between a round and rectangular dehydrator?

Round dehydrators (Nesco, Presto) have a fan on top or bottom and stack trays vertically — cheaper and compact, but airflow is uneven and you'll need to rotate trays every 2-3 hours for meat. Rectangular dehydrators (Cosori, Excalibur) push air horizontally across every tray at once — even heat, no rotation needed. For jerky specifically, rectangular horizontal fans are noticeably better.

Do I need a vacuum sealer?

Not for your first few batches — jerky disappears fast anyway. But if you're making food for backpacking, hunting trips, or want to batch-cook efficiently, a vacuum sealer is what makes the whole system work. A basic FoodSaver is around $100 and extends shelf life from weeks to months. Worth it once you're making regular batches.

Can I use my oven instead of a dehydrator?

Sort of. Most ovens don't go below 170°F, which is too hot for fruit and vegetables (they case-harden on the outside before drying through). For jerky at 160°F+, a low oven with the door propped open works, but you'll spend 6-8 hours monitoring it. A dehydrator uses less electricity and holds the exact temperature automatically. The oven is a trial run — not a long-term substitute.

Going further

Where to next

Related hobbies

Browse by category

Authoritative sources

  • National Center for Home Food Preservation — The authoritative source for time-and-temperature tables for drying every food type. Bookmark the drying section before your first batch.
  • USDA FSIS — Jerky and Food Safety — Official USDA guidance on safe meat jerky temperatures and handling. Read before making any meat product.
  • r/jerky — Active community of home jerky makers. Search before posting — common questions (cure ratios, drying times, troubleshooting texture) are well covered in the wiki and old threads.
  • r/dehydrating — Broader community covering fruit, vegetables, backpacking food, and more. Good for seeing what people are making beyond jerky.
  • The Dehydrator Bible (book) — Jennifer MacKenzie's reference covers 450+ recipes and techniques. A worthwhile buy after your first 10 batches — overkill before that.

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