Dried Beef

Preparation info

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By Ben Shewry

Published 2012

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  • 200 g (7 oz) beef bavette (see Notes), trimmed and frozen
  • 5 g ( oz) onion powder
  • 5 g ( oz) garlic powder
  • 2.5 g Korean chilli powder
  • 2.5 g fine salt


Allow the meat to defrost for 10 minutes. Using a meat slicer, cut the beef into 1.5 mm (⅝ inch) thick slices and lay them out on a dehydrator rack as you slice. You will need 8 slices in total. (You will have some beef left over, but 200 g (7 oz) is the minimum quantity you need to safely slice the meat.)

Combine the powders and salt and sprinkle over the beef slices. Place in a food dehydrator* at 68°C (154°F) for 6 hours or until crisp. Serve warm from the dehydrator.