Traditional Jerky-Style Dried Beef

Traditional Jerky-Style Dried Beef

OVERVIEW

This recipe reminds me of old-fashioned home preservation techniques. Long before refrigerators, what many grandmothers referred to as simply “dried beef” (often “jerky” or “sun-dried meat,” depending on the location) was a useful method of storing meat. The end product is chewy, intensely flavorful, and very savory, making it ideal for use as a snack or in subsequent cooking.

Note: Names differ by location and family. This recipe focuses on the technique used for traditional dried beef/jerky, albeit the specific traditional name is unknown.

 

Ingredients

1 kg (2 lb) lean beef (round, flank, or sirloin)
2 tbsp coarse salt
1 tbsp black pepper
1 tsp paprika (optional)
1 tsp garlic powder or crushed garlic
1 tsp ground cumin or coriander (optional)
1 tbsp vinegar or lemon juice (traditional preservative, optional)
Instructions

Instructions

Prepare the meat
Trim all visible fat (fat spoils faster).
Slice the beef thinly, against or with the grain depending on preferred chew.

Season and cure
Mix salt, pepper, spices, and vinegar/lemon juice.
Rub the mixture thoroughly into the meat slices.
Place in a covered container and refrigerate for 12–24 hours.

Dry the meat
Arrange slices on racks, leaving space between them.

Dry using one of these methods:
Traditional air-drying: Hang in a clean, dry, well-ventilated place for several days.
Oven: Dry at 70–80°C (160–175°F) with the door slightly open for 4–6 hours.
Dehydrator: Dry at 65–70°C (150–160°F) until firm and dry.

 

Cool and store
Allow it to cool fully.
For a longer shelf life, store in an airtight container in a cold location or refrigerate.

Serving advice: Eat raw or thinly slice and add to eggs, beans, or classic stews, just way your grandmother used to.