Old-Fashioned Dried Beef (Jerky-Style) go to the first comment…

Once the meat has cured, arrange the slices on drying racks with space between each piece so air can circulate. There are several methods you can use to dry the beef. Traditional air-drying 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 an airtight container in a cool location or in the refrigerator for longer freshness. The finished dried beef can be enjoyed as a savory snack or sliced into soups, beans, eggs, or traditional stews for extra flavor.