Old-Fashioned Dried Beef (Jerky-Style)INTRODUCTIONThis dish brings back memories of traditional home preservation methods. What many grandmas called simply “dried beef” (sometimes “jerky” or “sun-dried meat,” depending on the region) was a practical way to store meat long before freezers. The result is deeply savory, chewy, and full of concentrated flavor—perfect as a snack or to use later in cooking.Ingredients1 kg (2 lb) lean beef (round, flank, or sirloin)2 tbsp coarse salt1 tbsp black pepper1 tsp paprika (optional)1 tsp garlic powder or crushed garlic1 tsp ground cumin or coriander (optional)1 tbsp vinegar or lemon juice (traditional preservative, optional)InstructionsPrepare the meatTrim all visible fat (fat spoils faster).Slice the beef thinly, against or with the grain depending on preferred chew.Season and cureMix 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 meatArrange 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 storeLet cool completely.Store in an airtight container in a cool place or refrigerate for longer shelf life.Serving tip: Eat as-is, or slice thin and add to beans, eggs, or traditional stews—just like grandma used to do.
Old-Fashioned Dried Beef (Jerky-Style)
