Old-Fashioned Dried Beef (Jerky-Style)

Instructions

1. Prepare the meat
   • Trim all visible fat (fat spoils faster).
   • Slice the beef thinly, against or with the grain depending on preferred chew.
2. Season and cure
   • Mix salt, pepper, spices, and vinegar/lemon juice.
   • Rub the mixture thoroughly into the meat slices.
   • Place in a covered container and refrigerate for 12–24 hours.
3. Dry the meat
   • Arrange slices on racks, leaving space between them.
   • Dry using one of these methods:
     • Traditional air-drying: Hang in a clean, dry, well-ventilated place for several days.
     • Oven: Dry at 70–80°C (160–175°F) with the door slightly open for 4–6 hours.
     • Dehydrator: Dry at 65–70°C (150–160°F) until firm and dry.
4. Cool and store
   • Let cool completely.
   • Store in an airtight container in a cool place or refrigerate for longer shelf life.

Serving tip: Eat as-is, or slice thin and add to beans, eggs, or traditional stews—just like grandma used to do.