Old-Fashioned Dried Beef (Jerky-Style)

The recipe for traditional dried beef has a long history. Families preserved meat for months by curing and drying it long before freezers were invented. Some referred to it as “sun-dried meat,” while others termed it “dried beef” or “jerky.” Whatever the name, the technique produced a tasty and useful meat that was chewy, flavorful, and savory.

By using this traditional technique, households were able to establish a consistent source of protein and stretch their food supplies. It’s still a straightforward and nostalgic way to savor naturally preserved meat today. This recipe emphasizes the age-old method that has been handed down through the generations, as names differ according on the location.

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 (optional, natural preservative)

Instructions

1. Prepare the Meat

Slice the meat thinly and remove any visible fat. While cutting with the grain produces the classic chewy feel, cutting against the grain results in a softer texture.

2. Cure and Season

Combine the vinegar or lemon juice with the salt, pepper, and spices. Evenly rub the mixture into the slices of meat. To cure, place in a closed container and chill for 12 to 24 hours.

3. Dry the Meat

Arrange the strips on racks with space between them. Choose one of the following drying methods:

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