A traditional-style dried beef recipe relies on salt curing, careful drying, and food safety. Drying meat incorrectly can allow harmful bacteria to grow, so it’s important to use safe methods and appropriate temperatures.
Traditional-Style Dried Beef
Ingredients
- 2–3 lb (900 g–1.4 kg) lean beef (such as eye of round or top round)
- ¼ cup kosher salt
- 2 tablespoons brown sugar (optional)
- 1 tablespoon cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
Instructions
- Trim the beef: Remove as much visible fat and silver skin as possible, since fat can become rancid during storage.
- Apply the cure: Mix the seasonings and coat the meat evenly. Place it in a sealed container or bag and refrigerate for 5–7 days, turning it once a day.
- Rinse and dry: Rinse off excess cure, pat the meat dry, and refrigerate uncovered for several hours or overnight to form a dry surface.
- Dry the meat:
- Food dehydrator: Follow the manufacturer’s instructions for drying whole-muscle beef.
- Oven: Use the lowest setting that maintains a safe drying temperature with good air circulation.
- Check for doneness: The meat should be firm and dry but not crumbly. It should slice thinly without feeling moist inside.
- Store properly: Refrigerate for short-term storage or vacuum-seal and freeze for longer storage.
Food safety tips
- Use fresh, high-quality beef.
- Keep raw meat refrigerated during curing.
- Avoid drying meat at unsafe temperatures.
- If the meat develops mold (other than intentional cultures used in specialized charcuterie), an off odor, or a slimy texture, discard it.
If your goal is a shelf-stable product similar to traditional biltong or jerky, the preparation and safety recommendations differ somewhat, and I can provide a recipe tailored to either style.
