Dried Beef

INSTRUCTIONS

• 1
  Wash the meat, dry it, and place it in the freezer for about 2-3 hours. It will be easier to slice.
• 2
  In the meantime, prepare the marinade. Crush or mince the garlic and mix it with soy and Worcestershire sauce. Add coarsely crushed pepper, chili, or other spices to taste.
• 3
  Slice the slightly frozen meat into the thinnest possible slices, then dip each one in the marinade and place it in a sealable container. The meat must be completely covered with the marinade, so I recommend taking each slice individually. Let it marinate in the fridge for at least 4 hours, preferably overnight.
• 4
  The meat can be dried traditionally in a dehydrator, but if you don't have one, you can dry it in the oven. Set the oven to 75°C. Lay the meat on a rack so that it does not overlap (it can touch). For a spicier taste, you can lightly season it with pepper or chili.
• 5
  Dry first at 75°C for 30-40 minutes. This process "burns off" the meat, eliminating bacteria and other unwanted organisms that could spoil the meat. Then dry at 55°C for about 8 hours. During drying, swap the drying trays at least twice. You know the meat is properly dried when it is slightly translucent and breaks when bent.