meat periodically so the seasoning and juices are redistributed.
The original recipe suggests curing for approximately 24–48 hours.
Step 4: Rinse and Dry the Surface
Once the curing period is complete, remove the beef from the refrigerator.
A brief rinse can remove excess surface salt if desired.
Then thoroughly pat the slices dry with paper towels.
This step is important because excess surface moisture can make the drying process less efficient.
Step 5: Dry the Beef
A food dehydrator gives you better temperature control, but an oven can also be
