Aims: To apply Box-Behnken Response Surface Methodology in obtaining optimum conditions for first drying and infusion-second drying stages in Kilishi production. Study Design: Thin slices/strips of beef were subjected to drying under varying conditions. Moisture Loss and Yield was determined. Place and Duration of Study: UNIBEN Kilishi factory, University of Benin, Edo, Nigeria; Food Processing Laboratory, Obafemi Awolowo University, Ile-Ife, Nigeria between December 2014 and June 2015. Methodology: The independent variables for the first drying stage were meat thickness (3 mm – 5 mm), drying temperature (40 – 60°C) and drying time (3 – 5 h) with moisture loss being the response. For the infusion-second stage drying, the independent variables were ingredient concentration (50 – 70%), infusion time (20 – 40 min), drying temperature (40 - 60°C) and drying time (4 – 6 h) while the response was apparent yield. Surface and Contour maps were generated. Results: The optimum conditions for first stage drying were 3 mm meat thickness, 60°C drying temperature and a drying time of 3 h, with an optimum moisture loss of 63.19%. For the infusion-second drying process, the optimum conditions were 66% ingredient concentration, 20 min infusion time, 60°C drying temperature and drying time of 4 h with optimum yield of 62%. The processing time was reduced from 72 hours to 7.5 h. Conclusion: These conditions obtained can be employed for large scale industrial processing.