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
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 BeefFood
