My Mom wants to make dried beef like she used to use for chipped beef and gravy. She is on a mission! I have a smoker, but it smokes at about 250 degrees, which is fine for some stuff but a little hot for a long slow drying out process. I also have a dehydrator for jerky, but there is a definate difference in the texture of jerky and dried beef.
I think she has a brining recipe but it doesn't appear to come with any smoking or drying out instructions.
Thanks. for any tips.