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.
Step 2: Make the Seasoning Mixture
Combine the salt and seasonings in a bowl.
A traditional-style mixture can include:
- 3 tablespoons coarse salt
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Some traditional curing
