"BinaryBill" > wrote in message
...
>I want to thank you for your responses.
> I know the commercial brands are ground up seasoned beef which is then
> pressed into a loaf and sliced thin. What I was wondering about is can you
> take a roast or a brisket and slice it thin and soak it in a brine and
> then let it dry, or should it be packed in salt and then sliced thin.

Dried beef is dehydrated. I suppose you could "dry" it, but I'd be afraid of
bacteria.