Step 3: Rinse and Dry
After curing, rinse the meat lightly with cold water to remove excess salt.
Pat the meat dry with paper towels.
Allow it to air-dry for several hours before the smoking or drying stage.
Step 4: Smoke or Air-Dry the Meat
Place the meat in a smoker or dehydrator at 140–160°F (60–70°C) until it reaches the desired dryness.
Traditional dried beef can also be hung in a cool, well-ventilated area for several days to dry naturally.
Drying removes moisture, which helps prevent bacterial growth and preserves the meat.
Step 5: Slice and Store
Once fully dried, slice the beef thinly across the grain.
Store it in airtight containers or vacuum-sealed bags. Properly dried beef can last for weeks or even months when refrigerated.
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