You can use a food dehydrator or your oven.
**Using a Food Dehydrator **(Recommended)
Arrange the beef slices in a single layer on the dehydrator trays. Do not let them overlap.
Set the dehydrator to **160°F **(71°C).
Dry for 4 to 6 hours.
Using an Oven:
Preheat your oven to its lowest possible setting (ideally 160°F – 170°F).
Arrange the slices on wire racks set over baking sheets.
Prop the oven door open about 2 inches with a wooden spoon to allow moisture to escape.
Dry for 4 to 6 hours.
Safety Check: The USDA recommends heating meat to an internal temperature of **160°F **(71°C) before or during the drying process to ensure any harmful bacteria are destroyed. Use your meat thermometer to check the thickest piece.
Step 6: Test for Doneness and Store
The Bend Test: Take a piece of dried beef out and let it cool for 5 minutes. Bend it. It should bend and crack slightly, but it should not snap completely in half, nor should it feel squishy or moist.
Cool completely: Let all the dried beef cool to room temperature.
Store: Place in airtight containers or vacuum-seal bags.
How to Enjoy Your Homemade Dried Beef
Unlike sweet, snackable jerky, traditional homemade dried beef is heavily salted and cured, making it a culinary ingredient rather than a standalone snack.
Classic Ways to Serve:
Dish
Description
Continued on next page:
