Here’s a simple recipe for Old-Fashioned Dried Beef, jerky-style. This method produces flavorful, thinly sliced beef that’s perfect for snacks, sandwiches, or breakfast dishes like creamed chipped beef.
🥩 Old-Fashioned Dried Beef (Jerky-Style)
🥣 Ingredients
- 1–1.5 lb beef round, top round, or eye of round
- 1–2 tbsp kosher salt
- 1 tsp black pepper
- ½ tsp paprika (optional)
- ½ tsp garlic powder (optional)
🔪 Instructions
- Prepare the beef:
- Trim any excess fat (fat can spoil during drying).
- Slice the beef very thinly, about 1/8–1/4 inch thick, against the grain.
- Season:
- Rub salt evenly over all slices.
- Sprinkle with black pepper, paprika, and garlic powder if using.
- Cure (optional for flavor):
- Place slices on a tray, cover, and refrigerate for 12–24 hours.
- Dry the beef:
- Oven method:
- Preheat oven to 60–70°C (140–160°F).
- Lay beef slices on a wire rack over a baking sheet.
- Dry in oven for 4–6 hours until firm, slightly leathery, and dry to touch.
- Dehydrator method:
- Follow manufacturer instructions, usually 145°F (63°C) for 4–6 hours.
- Oven method:
- Store:
- Keep dried beef in an airtight container in the fridge for 2–3 weeks.
- For longer storage, freeze in vacuum-sealed bags.
💡 Tips
- Slice against the grain for tender bites.
- For extra flavor, you can marinate in soy sauce, Worcestershire sauce, or smoked paprika before drying.
- Avoid over-drying; it should be firm but still bend slightly without breaking.
This style of dried beef is traditional, salty, and concentrated in flavor—perfect for snacks, breakfast creamed chipped beef, or adding to sandwiches.
If you want, I can give you a smoked or sweet “jerky-style” version with a maple or honey glaze that’s still old-fashioned but with a modern twist.
