Ah, you’re talking about a classic—Old-Fashioned Dried Beef, often called jerky-style, salty, and perfect for snacking or adding to dishes. Here’s a traditional recipe you can make at home:
Old-Fashioned Dried Beef (Jerky-Style)
Ingredients:
- 2 lbs beef round or top round, thinly sliced against the grain
- 1 cup kosher salt
- 2 tbsp brown sugar
- 1 tbsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (optional for a smoky flavor)
- ½ tsp crushed red pepper flakes (optional for heat)
Instructions:
- Prep the Beef
- Freeze the beef for 1–2 hours first; this makes it easier to slice thinly (about 1/8–1/4 inch thick).
- Slice against the grain for tenderness.
- Cure the Beef
- Mix salt, sugar, black pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes in a bowl.
- Rub the mixture thoroughly onto each slice of beef.
- Lay the slices in a single layer in a shallow dish or a resealable bag.
- Refrigerate for 12–24 hours to cure.
- Dry the Beef
- Preheat your oven to 175–200°F (80–95°C) or use a dehydrator.
- Place the beef slices on a wire rack over a baking sheet (to allow air circulation).
- Dry in the oven or dehydrator for 6–10 hours, flipping halfway, until the meat is dry but still slightly pliable.
- Store & Serve
- Cool completely and store in an airtight container.
- Keeps for several weeks in the fridge or months in the freezer.
Tips & Variations:
- For smokier flavor, add 1–2 tsp liquid smoke to the curing mixture.
- For sweet-savory jerky, increase brown sugar slightly.
- Thin slices = faster drying; thicker slices = chewier texture.
- Enjoy as-is, or chopped into scrambled eggs, pasta, or sandwiches.
If you want, I can also give a super-easy “potluck version” that’s ready to eat and has that salty, jerky flavor without hours of drying—perfect for impressing friends.
Do you want me to do that?