Classic Homemade Dried Beef Recipe Inspired by Traditional Methods (Step-by-Step Guide)
Julian Cole🛠️ Equipment You Will Need
Before you begin, gather the right tools. Making dried beef requires patience and the right environment to ensure the meat dries safely and evenly.
Equipment | Why It’s Needed |
|---|---|
**Very sharp knife **(or meat slicer) | Essential for slicing the beef uniformly, which ensures even drying. |
Cutting board | A sturdy surface; a rimmed board catches any juices. |
Food dehydrator OR oven | A dehydrator offers precise temperature control. An oven works in a pinch. |
Meat thermometer | Crucial for food safety; ensures the meat reaches a safe internal temperature. |
Ziplock bags or airtight containers | For curing the meat in the fridge and storing the finished product. |
Paper towels | 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.