used.
Arrange the slices in a single layer without overlapping them.
The source recipe suggests drying at approximately 160°F (71°C) for several hours.
The exact time will vary depending on the thickness of the meat, the equipment you’re using, and how much moisture remains in the beef.
Don’t rely only on the clock.
A food thermometer should be used to verify that the meat reaches a safe internal temperature.
The Important Food-Safety Step
Homemade dried meat requires more care than an ordinary cooked beef recipe.
The USDA recommends
