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Jerky Yield
Fresh meat to finished jerky — yield by cut, trim loss, and dryness level.
Jerky Yield
Inputs
Results
Final jerky weight
24 oz after drying
1.49 lb
After trim
Fat + silverskin removed before cure
4.50 lb
Total shrinkage
Fresh → finished
70%
1 oz servings
~24
How to use this
Jerky loses 60-75% of fresh weight to moisture. Dry traditional jerky (shelf stable at room temp for weeks) hits ~30% yield; softer "wet" jerky stays around 55-65% but needs refrigeration.
Trim loss covers fat and silverskin — fat goes rancid in dried meat, so lean cuts yield best. Plan for ~10-20% trim loss before the cure.
Formula
final_lb = fresh_lb × (1 − trim_loss) × yield_%
Related calculators
Dehydration Yield
Fresh to dried weight for fruits, veggies, and herbs — with dehydrator time estimates.
Cure Salt Calculator
Prague Powder #1 and #2 amounts for bacon, ham, and charcuterie — with USDA nitrite ppm guardrails.
Smoking Time by Cut
Low-and-slow smoke times by cut and pit temperature — with stall and wrap recommendations.
Formula
final_lb = fresh_lb × (1 − trim_loss) × yield_%