Old-Fashioned Dried Beef (Jerky-Style) is a traditional preserved meat made by salting and drying thin strips of beef. Here’s a simple version suitable for home preparation with modern food-safety practices.
Ingredients
- 2 lb (900 g) lean beef (eye of round, top round, or flank steak)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tsp garlic powder (optional)
- 1 tsp onion powder (optional)
Instructions
- Partially freeze the beef for 1–2 hours to make slicing easier.
- Slice thinly (about ⅛–¼ inch / 3–6 mm thick), either with or against the grain depending on your preferred texture.
- Season the strips evenly with the salt and spices.
- Refrigerate in a covered container for 12–24 hours.
- Dry the beef:
- Use a food dehydrator at about 160°F (71°C), or
- Use an oven on its lowest setting with the door slightly ajar.
- Dry until the strips are firm and leathery but still bend slightly without breaking completely. This typically takes 4–8 hours depending on thickness and equipment.
- Cool completely before storing.
Storage
- Refrigerate for longer shelf life.
- For extended storage, freeze in airtight containers or vacuum-sealed bags.
Food Safety Note
Traditional air-drying methods were developed before modern refrigeration, but today it’s important to use safe drying temperatures and proper handling to reduce the risk of foodborne illness. Lean meat and adequate drying are key.
