Place in a covered container and refrigerate for 12–24 hours.Dry the meatArrange slices on racks, leaving space between them.Dry using one of these methods:Traditional air-drying:Hang in a clean, dry, well-ventilated place for several days.Oven: Dry at 70–80°C (160–175°F) with the door slightly open for 4–6 hours.Dehydrator: Dry at 65–70°C (150–160°F) until firm and dry.Cool and storeLet cool completely.Store in an airtight container in a cool place or refrigerate for longer shelf life.Serving tip: Eat as-is, or slice thin and add to beans, eggs, or traditional stews—just like grandma used to do.
Old-Fashioned Dried Beef (Jerky-Style)
