Recipe: Dehydrated Grass-Fed Beef with Rubbo Salt

Magic Mill Food Dehydrator Machine (10 Stainless Steel Trays)

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Indulge in the rich flavor of grass-fed beef combined with the savory goodness of Rubbo Salt Sel Gris 9 (fine grain) or Pure Sel Gris (fine grain) in this delectable dehydrated beef recipe. Perfect for a power-packed protein filled snack, this recipe promises a burst of flavor in every bite.
 
Best cut of grass fed beef for dehydrating is top round, bottom round or eye of round.

Ingredients:

• 2 pounds grass-fed beef, thinly sliced
• Rubbo Salt Sel Gris 9 or Pure Sel Gris to taste
• Optional: Add seasonings such as paprika or chili powder if you like it spicy  

Instructions:
1. Prepare the Beef:

• Start by slicing the grass-fed beef into thin strips, approximately 1/8 inch thick. For best results, slice against the grain to ensure tenderness.  

2. Season the Beef:

• Lay the slices flat on a cookie sheet, and pat dry with a paper towel, to remove any extra moisture. Season the beef with Rubbo Salt evenly over the slices. Gently rub the salt into the beef, turn the slices over, and repeat.
• Optionally, sprinkle paprika or chili powder (to taste) on both sides of the beef strips.  

4. Place the Beef Strips on the Dehydrator Trays:

• Arrange the seasoned beef strips in a single layer on the dehydrator trays, ensuring that there is space between each strip for proper air circulation. Avoid overcrowding the trays to allow for even dehydration.
• Set the temperature to around 145°F (63°C) for best results.
• Place parchment paper or a silicone dehydrator sheet on the bottom to catch any drips.  

5. Dehydrate the Beef:

• Place the trays in the dehydrator and allow the beef to dry for approximately 4-6 hours, or until the beef is fully dried and reaches your desired level of chewiness. Check the beef periodically throughout the drying process and rotate the trays if necessary for even drying.  

7. Check for Doneness:

• To test for doneness, remove a piece of beef from the dehydrator and allow it to cool slightly. The beef should be dry to the touch and have a leathery texture. It should bend without breaking, but not feel overly soft or moist.  

8. Cool and Store:

• Once the beef is fully dehydrated, remove it from the dehydrator and allow it to cool completely at room temperature. This helps to further dry out any remaining moisture and ensures crispiness.
• Once cooled, transfer the dehydrated beef to an airtight container or resealable bags, with oxygen absorbers, for storage. Mark the date on the containers or bags. Store in a cool, dry place away from direct sunlight. Properly dehydrated beef can last for several weeks to months when stored correctly.

  9. Enjoy!

• Your Rubbo Salt dehydrated grass-fed beef is now ready to enjoy! Enjoy the savory goodness with every bite!  

Note:

• Ensure that the grass-fed beef is sliced and evenly thinly and evenly to promote thorough hourough drying.
• Adjust the amount of Rubbo Salt and additional seasonings according to your taste preferences.
• Properly dried beef should have no signs of moisture to prevent spoilage.
• Experiment with different seasonings and flavor combinations to customize the recipe to your liking.