🥩 Old-Fashioned Dried Beef (Jerky-Style)
🧂 Ingredients
1 kg lean beef (top round, eye of round, or sirloin)
2 tbsp salt
1 tbsp black pepper
1 tbsp paprika (optional, for flavor)
1 tsp garlic powder
1 tsp onion powder
1–2 tbsp vinegar (or lemon juice)
Optional: 1 tbsp soy sauce or a pinch of chili flakes
🔪 Step 1: Prepare the Meat
Trim off all visible fat (fat spoils faster).
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
🧂 Step 2: Season
In a bowl, mix salt, spices, and vinegar.
Rub the mixture thoroughly into the meat.
Cover and refrigerate for 12–24 hours to marinate.
🌬️ Step 3: Dry the Meat (3 Methods)
☀️ Traditional Air-Drying (Best for authenticity)
Thread strips onto string or lay on racks.
Hang in a dry, airy place (sun + breeze).
Cover lightly with cloth to keep insects away.
Dry for 2–4 days until firm and dry.
🔥 Oven Method
Set oven to lowest temp (60–80°C).
Place strips on a rack (not directly on tray).
Leave door slightly open for airflow.
Dry for 4–6 hours.
⚡ Dehydrator (if available)
Set to 65–70°C.
Dry for 4–8 hours.
✅ How to Know It’s Done
Dry but still slightly flexible
No moisture when you bend it
Darkened color
🫙 Storage
Keep in an airtight container
Store in a cool, dry place
Lasts:
1–2 weeks at room temp
Up to 1–2 months in fridge
💡 Tips
Add a little honey or sugar if you want a sweet-savory taste.
Spice it up with cumin or chili powder for a Moroccan twist.
Always keep everything clean to avoid spoilage.
