DRIED BEEF

This is inherently a make-ahead preservation method. The entire curing and drying process takes 2-3 weeks minimum. Once fully dried, the beef can be stored for several months in a cool, dry location. For modern safety, store the cured beef wrapped in cheesecloth in the refrigerator during the entire process and after completion.

Once fully cured and dried, wrap the beef tightly in cheesecloth or butcher paper and store in the refrigerator for up to 6 months, or freeze for up to 1 year. The traditional method calls for hanging in a cool, dry cellar, but modern food safety standards recommend refrigeration. To serve, slice paper-thin against the grain. If white salt crystals appear on the surface during storage, simply brush them off—this is normal salt migration, not mold.