Step 1: Choose and Prepare the Beef
Start with a lean cut of beef, such as eye of round.
Trim away visible fat and connective tissue as thoroughly as possible.
Excess fat doesn’t dry as well and can shorten the quality and storage life of the finished meat.
For easier slicing, place the beef in the freezer for roughly one to two hours.
You don’t want it completely frozen. The goal is simply to firm it enough that you can cut thin, consistent slices.
Slice the beef into pieces approximately ¼ inch thick.
Uniform slices are important because they allow the meat to dry more evenly.
