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
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