If you mean traditional dried beef (jerky-style beef), here’s a classic home method. Because improperly dried meat can support dangerous bacteria, use a food thermometer and a tested safe-temperature method rather than relying on drying alone.
Classic Homemade Dried Beef
Ingredients
- 1 kg (2.2 lb) lean beef — eye of round, top round, or similar
- 2 tbsp salt
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- 2 tbsp soy sauce or Worcestershire sauce
- 1 tbsp vinegar or lemon juice
Step-by-step
- Trim the beef
Remove visible fat and connective tissue. Fat can become rancid during storage. - Chill and slice
Partially freeze the beef for about 1–2 hours, then slice it about 3–6 mm (⅛–¼ inch) thick. Slice against the grain for a more tender result. - Make the marinade
Mix the salt, sugar, spices, soy/Worcestershire sauce, and vinegar. - Marinate
Coat the beef thoroughly, cover, and refrigerate for 6–24 hours. - Heat the meat safely
Before or during drying, ensure the beef reaches a safe internal temperature of 160°F (71°C). A food dehydrator that can reliably achieve the required temperature is preferable; otherwise, heat the strips in an oven before dehydrating. - Dry
Arrange the strips in a single layer without overlapping. Dehydrate according to your dehydrator’s instructions until the beef is dry and leathery, not wet or soft. It should bend and crack slightly but shouldn’t remain moist inside. - Cool completely
Let the finished beef cool at room temperature before packaging. - Store
For homemade dried beef, refrigeration or freezing is the safest choice, particularly if you’re unsure about the final moisture level. Discard it if you notice mold, unusual odors, sliminess, or other signs of spoilage.
Traditional-style tip
For a stronger old-fashioned flavor, increase the black pepper and garlic slightly and allow the beef to marinate overnight. Don’t simply salt and air-dry raw beef at room temperature unless you’re following a professionally validated curing/drying recipe with controlled salt concentration, temperature, humidity, and drying conditions.
