🥩 Old-Fashioned Dried Beef (Jerky-Style)
🧂 Ingredients
1 kg lean beef (top round, eye of round, or sirloin)
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp paprika (optional, for flavor & color)
2 tbsp vinegar or lemon juice
2 tbsp soy sauce (optional, for deeper flavor)
🔪 Instructions
- Prepare the Meat
Trim off all fat (fat spoils quickly).
Slice the beef into thin strips (about 3–5 mm thick).
Slice with the grain for chewy jerky
Slice against the grain for more tender jerky - Season & Marinate
In a bowl, mix all ingredients.
Add the beef strips and coat well.
Cover and refrigerate for 8–24 hours (longer = more flavor). - Dry the Beef
Option 1: Sun Drying (Traditional Method) ☀️
Thread strips onto skewers or lay on a rack.
Cover lightly with a clean cloth (to keep insects away).
Place in direct sun with good airflow.
Dry for 2–3 days, bringing inside at night.
Option 2: Oven Method 🔥
Preheat oven to 70°C (160°F).
Place strips on a rack over a tray.
Keep oven door slightly open (for airflow).
Dry for 3–5 hours, until firm but still slightly flexible.
Option 3: Dehydrator
Set to 65–70°C
Dry for 4–6 hours
✅ How to Know It’s Ready
Dry but still slightly bendable
Doesn’t snap completely
No visible moisture inside
🧊 Storage
Keep in an airtight container
Store in a cool, dry place for up to 2 weeks
Refrigerate for longer shelf life
💡 Tips
Add chili flakes for spicy jerky 🌶️
A little honey gives a sweet-savory flavor
Always dry thoroughly to avoid spoilage