Old-Fashioned Dried Beef (Jerky-Style)

INTRODUCTION

This 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.

Note: Names vary by family and region. Without certainty of the exact traditional name, this recipe focuses on the method used for classic dried beef/jerky.

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

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
- Let cool completely.
- Store in an airtight container in a cool place or refrigerate for longer shelf life.