Here’s a traditional way to make Old-Fashioned Dried Beef (Jerky-Style) at home — simple, flavorful, and great for long storage. 🥩
This method focuses on proper curing, slow drying, and food safety.
🥩 Old-Fashioned Dried Beef (Jerky-Style)
Ingredients
- 2–3 lbs lean beef (top round, eye of round, or flank steak)
- 1½ tsp kosher salt per pound of meat
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Optional: 1–2 tbsp Worcestershire sauce
- Optional (recommended for safety): curing salt (Prague Powder #1, follow package directions)
Step 1️⃣ Choose the Right Cut
Use lean beef — fat turns rancid during storage.
Partially freeze the meat for 1–2 hours to make slicing easier.
Step 2️⃣ Slice the Meat
- Slice ¼ inch thick or thinner.
- Cut against the grain for tender jerky.
- Cut with the grain for chewier, traditional style.
Step 3️⃣ Season & Cure
- Mix salt and seasonings.
- Rub thoroughly into meat.
- Optional: Add Worcestershire for extra flavor.
- Refrigerate 12–24 hours in a covered container.
⚠️ If using curing salt, measure carefully — never exceed recommended amounts.
Step 4️⃣ Dry the Beef
Option A: Dehydrator (Best Method)
- Set to 160°F (71°C)
- Dry for 4–8 hours
- Jerky is done when it bends and cracks but doesn’t snap in half.
Option B: Oven Method
- Set oven to lowest setting (150–170°F)
- Place meat on wire rack
- Leave oven door slightly open for airflow
- Dry 4–8 hours
Option C: Traditional Air-Dry (Only in Proper Conditions)
- Requires controlled temperature, low humidity, and curing salt
- Not recommended without experience
Step 5️⃣ Cool & Store
- Let cool completely.
- Store in airtight container.
- Refrigerate for longer shelf life.
- For long storage, vacuum seal and freeze.
🔎 Safety Notes
- Always heat meat to 160°F internal temperature at least once before or during drying.
- Use curing salt if planning extended room-temperature storage.
- Discard if you notice mold, unusual smell, or slimy texture.
💡 Old-Fashioned Flavor Tip
For a more traditional flavor:
- Add cracked black pepper and a small amount of brown sugar.
- Smoke at low temperature before finishing in dehydrator.
If you’d like, I can also share:
- A sweet & smoky cowboy-style version
- A peppered old-country butcher version
- Or a no-sugar keto version
