For patting the meat dry before the drying process.
Step-by-Step Homemade Dried Beef Recipe
Step 1: Prep the Beef
Trim the fat: Place your 2–3 pounds of lean beef (eye of round is perfect) on the cutting board. Trim away as much visible fat and silver skin as possible. Fat doesn’t dry well and can cause the meat to spoil or taste rancid over time.
Slice the meat: For traditional dried beef (the kind used for creamed chipped beef), slice the meat into thin strips, about ¼ inch thick.
Pro Tip: Place the beef in the freezer for 1–2 hours before slicing. This firms it up and makes it much easier to cut into perfectly uniform, paper-thin slices.
Step 2: Mix the Cure
In a small bowl, combine the 3 tablespoons coarse salt, 1 tablespoon brown sugar, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika.
Optional but recommended for safety: If you plan to dry the beef at lower temperatures or store it for a long time, add **½ teaspoon of Prague Powder #1 **(Curing Salt). This prevents bacterial growth and gives the meat that classic cured pink color and traditional “ham-like” flavor.
Step 3: Cure the Meat
Place the beef slices in a large bowl or directly into a large Ziplock bag.
Sprinkle the cure mixture evenly over the meat. Massage the spices into every slice, ensuring each piece is thoroughly coated.
Seal the bag, pressing out excess air, and place it in the refrigerator.
Cure for 24 to 48 hours. Turn the bag over every 12 hours to redistribute the spices and juices. The salt will draw moisture out of the meat, creating its own brine.
Step 4: Rinse and Pat Dry
After curing, remove the beef from the bag.
Rinse briefly: Rinse the slices under cold water to remove excess surface salt. (If you prefer a very salty, traditional “barn-style” dried beef, you can skip rinsing and just pat it dry).
Pat completely dry: Lay the slices flat on paper towels and pat them thoroughly on both sides. The drier the surface, the faster and more evenly it will dehydrate.
Step 5: The Drying Process
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