1. Prepare the Meat
Start by trimming all visible fat from the beef. Fat tends to spoil faster during storage, so removing it helps extend the shelf life of the dried meat.
Slice the beef into thin strips. You can slice with the grain for a chewier texture or against the grain for a slightly more tender bite.
2. Season and Cure
In a bowl, mix together the salt, pepper, paprika, garlic, and optional spices. Add vinegar or lemon juice if using.
Rub the seasoning mixture thoroughly into the meat slices, making sure each piece is well coated.
Place the seasoned meat in a covered container and refrigerate for 12 to 24 hours. This step allows the flavors to penetrate the meat and helps begin the curing process.
3. Dry the Meat
After curing, arrange the meat slices on racks with space between them to allow good air circulation.
You can dry the meat using one of the following methods:
Traditional Air-Drying
Hang the meat in a clean, dry, and well-ventilated area for several days until fully dried.
Oven Method
Place the slices on a rack and dry in the oven at 70–80°C (160–175°F) with the door slightly open for 4–6 hours.
Food Dehydrator
Dry the meat at 65–70°C (150–160°F) until the meat becomes firm and dry.
4. Cool and Store
Once the meat is fully dried, allow it to cool completely.
Store the dried beef in an airtight container in a cool, dry place. For longer storage, it can also be kept in the refrigerator.
Serving Ideas
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