A Classic Homemade Dried Beef Recipe Inspired by Traditional Methods

involves hanging the slices in a clean, dry, well-ventilated space for several days. Alternatively, you can use an oven set to about 70–80°C (160–175°F) with the door slightly open for 4–6 hours, or a food dehydrator set to 65–70°C (150–160°F) until the meat becomes firm and dry. After drying, allow the beef to cool completely before storing it in continue reading …