heating beef to 160°F (71°C) to destroy harmful bacteria before or during the drying process.
Temperature, drying conditions, thickness, humidity, and storage all matter.
For this reason, homemade dried beef shouldn’t automatically be treated as a shelf-stable product simply because it has been dehydrated.
When in doubt, refrigerate or freeze it rather than storing it at room temperature for extended periods.
How Do You Know When It’s Done?
Allow a piece to cool briefly before checking the texture.
The meat should be dry and firm, with a slight
