Air drying beef is an ancient preservation technique that enhances flavor and extends shelf life With just a few simple steps, you can make tasty dried beef at home. This complete guide will walk you through choosing cuts, seasoning, monitoring the drying process, and storage. Let’s embark on the rewarding journey of air drying beef!
Selecting the Right Cut of Meat
When air drying beef, opt for lean cuts like flank steak or sirloin These contain minimal fat, which can lead to rancidity during drying. Avoid cuts like ribeye or brisket with high marbling
Trim off any visible fat or sinew from your chosen cut. Excess fat prevents effective moisture removal. Start with 1 to 2 pounds of beef so you have manageable pieces for air drying.
Seasoning for Maximum Flavor
Proper seasoning is key for concentrating flavor. Make a dry rub using coarse sea salt as the base. For every pound of meat, use 2 to 3 tablespoons of salt. Sea salt’s mineral content boosts flavor.
Spice it up with 1 teaspoon each of black pepper and garlic powder per pound of meat Garlic powder provides a robust depth while pepper adds a touch of heat. Other excellent seasoning options include onion powder, paprika, crushed red pepper, and dried oregano.
Massage the seasoning mixture all over the beef so it’s evenly coated. Let it penetrate 15 minutes before air drying. The salt will draw moisture from the beef, aiding the drying process.
Monitoring Temperature, Airflow and Humidity
Creating the right environment is crucial for effective air drying without spoilage. Ideal conditions are:
- Temperature: 60°F to 70°F
- Airflow: Consistent circulation around beef
- Humidity: Low (under 65%)
Position beef on a wire rack inside an area meeting these parameters. Attics, sheds, and garages often work well. Use a thermometer and hygrometer to monitor conditions. Set up a fan to keep air circulating.
Checking for Spoilage
Inspect beef daily during drying. Signs of spoilage include:
- Mold growth
- Unpleasant odors
- Sliminess
Discard any beef showing these. Adjust drying time based on your climate. In humid areas, it may take 1 to 2 weeks whereas arid climates need less time. Drying is complete when beef is 70% reduced in weight and has a firm, jerky-like texture.
Storage and Food Safety
Properly stored, dried beef keeps for up to 4 weeks at room temperature. For longer shelf life up to 3 months, refrigerate after drying. Freeze for up to a year.
Practice food safety when air drying to prevent bacteria like Salmonella or E. coli. Wash hands and sterilize equipment between steps. Discard any beef that smells “off” or develops dark sticky spots. Store dried beef in the refrigerator.
Rehydrating dried beef by simmering in broth restores moisture if the texture gets overly dry during storage. Enjoy air dried beef as a snack or add slices to soups, stews, and salads.
Tips for Success
Follow these tips for achieving the best results as you embark on air drying beef:
- Cut beef against the grain into 1⁄4 inch thick slices for efficient moisture removal.
- Rotate racks of beef occasionally to ensure even drying.
- If flies or gnats become an issue, drape cheesecloth over drying racks to deter pests.
- For food safety, limit drying temperature to below 100°F to prevent bacterial growth.
- Store dried beef in airtight containers to prevent reabsorption of moisture during storage.
With proper technique, air dried beef offers a slimmer, intensely flavored version of traditional beef. It makes a protein-packed snack or adventure-ready backpacking supply. This traditional preservation method connects us to our ancestors while producing beef brimming with concentrated essence. Follow this guide to savor flavorful home dried beef.
Step 2: Fillet the Meat
Well, I bought a full piece of meat and had to cut it into small stripes. The smaller, the less time it takes the meat to dry.
I used my trusty wood chopping board and knife and cut the meat in 10-15cm long stripes at about 0.5cm thickness.
Then I washed the stripes with warm water and place them in a sandwich box.
Step 1: Choose Your Meat
Warning! Not every meat works dried. For instance, chicken or pork can have toxins which are cleaned by boiling. Unless you grow your own chickens or pigs. (congrats if you do). Still, I would not recommend it.
I choose round or muscle meat, or whatever is called, with lowest fat possible. Also, I always buy meat from butchers rather than super-market as I have many meat types to choose from.
How to DRY AGE BEEF AT HOME Properly – 45 Day Aged Bone in Ribeye
FAQ
How to air dry beef at home?
- Get a big piece of meat
- Keep it cool. No higher than 38Âo
- Keep it Dry. Wrap loosely in clean towels, and change them as necessary
- Make sure it has good air circulation around and below
- Wait for 14-24 days
- Trim off the dried outer surface, and any mold, then butcher into steaks
How long does it take to air dry beef?
Large cuts of meat with greater surface area should air-dry in the fridge for one to three days.Feb 1, 2023
Can you air dry raw meat?
By aging meat on an elevated wire rack, uncovered and near your refrigerator’s fan, air will circulate all around the meat, keeping it dry and cool.Aug 21, 2019
How do you dry beef?
-
Utah State University Extensionhttps://extension.usu.eduDrying Meat – Utah State University ExtensionArrange strips in a single layer on greased racks in shallow baking pan. Meat edges should not overlap. Place in oven and heat at lowest temperature (150° F) wi…
-
Penn State Extensionhttps://extension.psu.eduDrying Jerky – Penn State ExtensionApr 30, 2024 — Dehydrator * After simmering or baking the meat to 160°F, place the strips in a single layer on drying racks. Avoid overlapping or touching pieces.
How to air dry beef?
Pat the protein dry with paper towels, place it on top of the rack and transfer it to the refrigerator uncovered. The rack allows the air to circulate and dry the surface of the meat on all sides. Large cuts of meat with greater surface area should air-dry in the fridge for one to three days.
What are the best conditions for air dried beef?
The best conditions for drying meat are warm, dry air with a relative humidity of just 30% and small temperature differences between day and night. However, when basic hygienic and technological rules are followed, meat drying can also be done successfully in less ideal conditions. How to make air dried beef?
How long does air dried beef last?
The rack allows the air to circulate and dry the surface of the meat on all sides. Large cuts of meat with greater surface area should air-dry in the fridge for one to three days. This is my recipe for air dried beef, also known as biltong or bresaola in Africa. I think it’s the most basic and traditional method of cooking meat.
Can You air dry meat at home?
Very simple but effective. Can you air-dry meat at home? The best conditions for drying meat are warm, dry air with a relative humidity of just 30% and small temperature differences between day and night. However, when basic hygienic and technological rules are followed, meat drying can also be done successfully in less ideal conditions.
How do you dry cure beef for making dried beef?
To dry cure the beef, thoroughly coat each piece with a mixture of cure #1 or Tender Quick, black pepper, garlic powder, and onion powder. Use 1 tsp of cure mix per 5 lbs of meat. Place the coated beef in ziplock bags or a food-safe container, removing excess air.
How long should you air-dry the beef slices?
Place the seasoned beef slices on a wire rack and allow them to air-dry at room temperature for several hours. This will help the meat develop a rich, concentrated flavor.