Here’s a traditional-style homemade dried beef recipe inspired by classic curing and air-drying methods. Because drying meat can pose food-safety risks if done incorrectly, it’s important to follow safe curing practices and keep the meat at appropriate temperatures throughout the process.
Ingredients
- 2–3 lb (900 g–1.4 kg) lean beef (such as eye of round or top round)
- ¼ cup kosher salt
- 2 tablespoons brown sugar
- 2 teaspoons coarsely ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon crushed coriander or juniper berries (optional)
Instructions
- Prepare the beef
- Trim away excess fat, as fat can become rancid during drying.
- Pat the meat dry.
- Apply the cure
- Mix the salt, sugar, and seasonings.
- Rub the mixture evenly over the entire surface of the beef.
- Refrigerate
- Place the meat on a rack over a tray or in a nonreactive container.
- Refrigerate for 5–7 days, turning it once daily.
- Rinse and dry
- Rinse off excess cure under cold water.
- Pat thoroughly dry with paper towels.
- Let it air-dry uncovered in the refrigerator for several hours or overnight to develop a dry surface.
- Dry the meat
- Use a food dehydrator or another controlled drying method according to the manufacturer’s instructions until the beef is firm and has reached a safe level of dryness.
- Avoid relying on uncontrolled room-temperature air drying.
- Rest and store
- Wrap the dried beef and refrigerate it for a day or two before slicing thinly.
- Store refrigerated or frozen for longer storage.
Serving ideas
- Slice very thin for sandwiches.
- Add to charcuterie boards.
- Chop into soups or omelets.
- Serve with cheese and crackers.
Using a dehydrator or another controlled drying process is much safer than traditional room-temperature drying, especially in modern home environments, because it reduces the risk of harmful bacterial growth.
