Old-Fashioned Dried Beef (Jerky-Style)

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Old-Fashioned Dried Beef (Jerky-Style)

Old-fashioned dried beef, often referred to as jerky-style beef, is a timeless way to preserve meat while creating a savory, flavorful snack. With roots in traditional food preservation methods, this technique uses simple ingredients, time, and patience to create a product that is both shelf-stable and delicious. Perfect for sandwiches, breakfast dishes, or snacking on the go, dried beef continues to hold a special place in classic kitchens.

Ingredients

  • 1 pound of lean beef (top round, eye of round, or sirloin tip work best)
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika (optional, for subtle smokiness)
  • 1/4 teaspoon cayenne pepper (optional, for mild heat)
  • 1 tablespoon brown sugar (optional, for slight sweetness)

Preparing the Beef

  1. Trim the Meat: Begin by trimming any visible fat from the beef. Fat can spoil during the drying process, so lean cuts work best for long-term storage.
  2. Slice Thinly: Using a sharp knife, slice the beef against the grain into thin strips, about 1/8 to 1/4 inch thick. Cutting against the grain ensures the dried beef will be tender rather than overly chewy.
  3. Season the Meat: In a bowl, combine salt, pepper, garlic powder, onion powder, paprika, cayenne, and brown sugar. Rub the spice mixture evenly over each strip of beef, ensuring every surface is coated.
  4. Cure (Optional but Recommended): Place the seasoned beef in an airtight container or a resealable plastic bag and refrigerate for 12–24 hours. This allows the flavors to penetrate the meat and helps with preservation.

Drying the Beef

There are several ways to dry the beef, depending on your equipment:

Oven Method:

  • Preheat the oven to 175°F (80°C).
  • Place a wire rack on a baking sheet and arrange the beef strips in a single layer, leaving space between each piece.
  • Prop the oven door open slightly with a wooden spoon to allow moisture to escape.
  • Dry the beef for 4–6 hours, flipping strips halfway through. The beef is done when it is dry to the touch but still slightly pliable.

Dehydrator Method:

  • Preheat the dehydrator to 160–165°F (70–74°C).
  • Arrange the beef strips in a single layer on the dehydrator trays.
  • Dry for 4–8 hours, checking periodically. The beef should bend without breaking but should not feel moist.

Storing Dried Beef

Once dried, allow the beef to cool completely. Store it in an airtight container or vacuum-sealed bag. Properly dried beef can last for several weeks at room temperature, or up to six months when refrigerated or frozen.

Serving Ideas

  • Classic Breakfast: Layer thin slices of dried beef on toast or biscuits with scrambled eggs for a hearty morning meal.
  • Sandwiches: Pair dried beef with mustard and cheese for a quick and flavorful sandwich.
  • Snacks: Cut into small pieces for protein-rich on-the-go snacks or trail mixes.
  • Cooking: Rehydrate in soups, stews, or sauces to infuse deep, savory flavor.

Tips for Success

  • Always use lean meat to prevent spoilage.
  • Thin, even slices dry more evenly than thick pieces.
  • Avoid overcrowding the drying surface to allow air circulation.
  • Store in a cool, dry place, and keep away from direct sunlight to maintain flavor and texture.

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