Step 1: Prepare the Meat
Trim all visible fat from the beef. Fat can become rancid during the drying process, so lean meat works best.
Cut the beef into long strips or small roasts depending on your preferred style.
Step 2: Apply the Cure
Mix together the salt, sugar, and spices. Rub the mixture evenly over the meat so that all surfaces are coated.
Place the seasoned meat in a sealed container or zip-lock bag.
Refrigerate for 7–12 days, turning the meat daily so the curing mixture spreads evenly.
Traditional curing times vary depending on the thickness of the meat.
Step 3: Rinse and Dry
After curing, rinse the meat lightly with cold water to remove excess salt.
Pat the meat dry with paper towels.
Allow it to air-dry for several hours before the smoking or drying stage.
Step 4: Smoke or Air-Dry the Meat
Place the meat in a smoker or dehydrator at 140–160°F (60–70°C) until it reaches the desired dryness.
Traditional dried beef can also be hung in a cool, well-ventilated area for several days to dry naturally.
Drying removes moisture, which helps prevent bacterial growth and preserves the meat.
Step 5: Slice and Store
Once fully dried, slice the beef thinly across the grain.
Store it in airtight containers or vacuum-sealed bags. Properly dried beef can last for weeks or even months when refrigerated.
