What Is Dried Beef Made From?
To create dried beef, any type of lean beef can be cured. Makers will remove any fat from the meat because fat interferes with preservation. While some types of dried beef are made from whole cuts of beef, others are made from chopped beef that is pressed together to form a log before being sliced. S. High-quality beef knuckles, a lean cut of meat from the round primal cut, are the source of Clyde Weaver’s renowned dried beef.
In contrast to sausages and some other cured meats, dried beef typically lacks seasoning. It only includes curing agents, giving it a salty flavor. Smoking adds another depth of flavor to dried beef. Chipped beef is a fantastic addition to a variety of dishes thanks to its concentrated smoky, salty, and meaty flavor. You may also enjoy eating it straight from the package.
How Is Dried Beef Made?
Although it will not become as dehydrated as jerky, another type of cured beef product, dried beef goes through a drying process. Additionally to salt curing, drying is another method of preservation used with chipped beef. Each maker’s specific salting and drying procedure is unique and has changed over time. Dried beef may also be pressed before being sliced. As a result, the meat is cut into thin, flexible slices with a robust flavor. It is presliced and packaged in plastic pouches, jars, or cans.
S. Early salt curing techniques developed by Clyde Weaver involved salting beef knuckles in large batches and letting them cure for weeks in coolers. The salt was then removed by soaking them, and flavor was increased by smoking them. Other manufacturers are more likely to use liquid cure today because it instantly cures beef by penetrating it.
Although not all dried beef is smoked, doing so is a common method of adding flavor. Many manufacturers may artificially add a smoke flavor, though some artisanal businesses like S As the meat dries, Clyde Weaver continues to use a traditional smoking process.
The History of Dried Beef
People have been preserving meat since ancient times, and the earliest and most popular method they used for preservation was drying. Salting has also been a popular means of preservation over the centuries. Removing moisture from meat prevents bacteria, fungi or autolytic enzymes from being able to react with food. In the past, without methods like freezing and refrigeration, curing meat was essential to make it last so none went to waste. People then had access to meat products, even when freshly butchered options weren’t readily available.
Even though we have easier access to refrigerators and freezers today, preserved meats remain popular. Dried beef is obscure compared to some other dried and cured products — especially to people outside of Pennsylvania, where the product is said to have originated. You can still find meals made with chipped beef in some Pennsylvania diners and homes.
It isn’t clear when Pennsylvanians started making dried beef, but we do know it became popular in the 20th century in the U.S. military. Many people today still associate the meat with the Army, especially, though it was also served in the Navy. Military cooks used dried beef in recipes because it was economical, flavorful and protein-packed. World War I and World War II military-issued cookbooks, starting with the 1910 edition, featured recipes for creamed chipped beef on toast.
There were also similar recipes for creamed sliced dried beef. Particularly popular at the time was chipped beef on toast, which earned it numerous nicknames. Many soldiers referred to it as S. O. S. which stood for a number of expressions, including “save our stomachs,” “same old stuff,” “stew on a shingle,” and a more crude endearment Many soldiers considered S. O. S. a part of the military experience.
S. O. S. was often served for breakfast. The soldiers’ hot meal was flavorful, savory, and nourishing while they were away from home. Veterans and others who enjoy the cozy feeling they get from a bite of delectable creamed chipped beef continue to enjoy it as a popular dish today. The most popular way to serve chipped beef is without a doubt this creamy dish, although there are plenty of other dried beef recipes you can try.
What Can Dried Beef Be Used For?
There are several ways you can enjoy dried beef. As soon as you have some smoked dried beef on hand, you’ll start brainstorming new uses for it. Here are some suggestions for breakfast, lunch, dinner, and snacks that you can make with chipped beef.
Creamed Chipped Beef
We discussed the background of creamed chipped beef, also referred to as S O. S. The Pennsylvania Dutch community may refer to this well-known dish as “Dutch frizzled beef.” Whatever you call it, dried beef is a delicious and widely consumed dish. Fortunately, making creamed dried beef at home is simple and only requires a few ingredients.
There are numerous variations of this recipe, but the basic ingredients are pieces of dried beef in a béchamel sauce. Don’t let the name intimidate you. Many chefs start with a roux of fat and flour to make bechamel, a straightforward white sauce that they use to make white gravy. Then you add milk, which thickens from the roux. The chipped beef may be added at the end of some recipes, while others may call for it at the beginning.
There are plenty of variations on the classic recipe. Diced, sautéed onion is a typical addition, but you can also include other vegetables like peas or corn. You could even melt some shredded cheese into the sauce. Some recipes advise adding fresh parsley on top or using particular spices to change the dish’s flavor. Examine the classic version to see which add-ons your family or you might like.
The ingredients for the béchamel sauce as well as beef stock were included in the 1910 Army recipe for stewed chipped beef. But most subsequent recipes omitted the stock to produce a creamier, thicker gravy. Although you can also enjoy this dish with potatoes, noodles, biscuits, or other starchy foods, toast is typically the vehicle on which it is served. There are similarities between these dishes if you like biscuits and sausage gravy, although chipped beef tends to be saltier.
Compared to creamed chipped beef on toast, the majority of people are more likely to have tried biscuits and gravy. If you reside in Pennsylvania, local eateries may offer this dish for breakfast. However, it is uncommon to find the local favorite in eateries outside of Pennsylvania.
Scrambled Eggs and Chipped Beef
For breakfast, try chipped beef with scrambled eggs. If you’ve ever tried adding bacon, sausage, or ham chunks to scrambled eggs, you know how delicious the dish can get when salty, cured meat is added. Dried beef is a great alternative to try. To make the ideal breakfast scramble, incorporate your favorite cheeses and vegetables.
Additionally, you can apply this concept to creamed chipped beef by spooning the meat and white gravy over scrambled or fried eggs. To soak up some of that delicious, rich gravy, add some toast, an English muffin, or a biscuit. This breakfast will be the only one that feels authentically hearty and straight from a farmhouse table.
Eating the slices of dried beef straight from the package is the simplest way to enjoy it. You don’t need to cook or otherwise prepare the meat before eating it because it has been cured. Try making a sandwich with a slice of smoked dried beef between two slices of bread or on a cracker. Similar to other sandwiches, you can top this one with all of your favorite toppings and condiments.
Just keep in mind that compared to other types of deli meat, dried beef can pack a stronger flavor. Instead of stuffing a sandwich with multiple slices, use a small amount of dried beef to create a flavorful meal. Additionally, you might discover that you prefer it when combined with milder deli meats. Consider making a turkey sandwich and adding a slice of dried beef for flavor.
A common appetizer, cheese balls are elegant enough for a formal dinner party or casual enough for a get-together on game day. Some cheese ball recipes call for dried beef while others call for diced ham or bacon bits. Most cheese ball recipes begin with cream cheese and may also include other ingredients. Worcestershire sauce and chopped green onions are two common additions to dried beef cheese balls. You can also add shredded cheese.
For a cheese ball, dried beef is a great option because it will add a delicious, salty flavor to the mild cream cheese. You can also roll your cheese ball in chopped up dried beef, or you can just put the beef inside and roll it in chives, nuts, or another flavorful ingredient. Serve the cheese ball with your favorite crackers.
Hot Virginia Dip
Hot Virginia dip is another delicious appetizer made with dried beef. Cream cheese and sour cream combine to form the dip’s foundation. To enhance the dip’s creamy richness and balance the saltiness of the chipped beef, mix in a small amount of milk and butter. The main flavoring component of the dip is minced dried beef, which is combined with garlic and minced white or green onion. You can make a variety of dried beef dip recipes. Add various ingredients, and you can either serve it warm or cold.
To make hot Virginia dip, however, you must bake the dip, top with toasted pecans, and serve it hot and melty. It’s delicious with toasted baguette or pumpernickel slices or crackers. You can prepare this dip in advance and put it in the oven just before serving. Everyone loves a good dip, and your guests may not have tried hot Virginia dip before, but it is a delicious option.
Dried beef can also be served on a charcuterie board with other cured meats and cheeses. Of course, the dried beef needs to be excellent to get on your board. When attempting to create a sophisticated assortment of meats, cheeses, and other delicacies, prepackaged grocery store varieties might not be the best option.
Variety is key for a great charcuterie board, which you can achieve by using a variety of cheeses, crackers, fruits, nuts, olives, spreads, and jellies. However, many of the cured meats that are customarily included on a charcuterie board, such as prosciutto, salami, and pepperoni, are made of pork. To broaden the variety of meats available, it is a great idea to include smoked dried beef. For a charcuterie board, smoked dried beef is ideal because it is a cured product that packs a flavorful punch.
Dill Pickle Wraps
Easy to make and a fun snack or starter to serve at a barbecue, tailgate, or party are dill pickle wraps. Dill pickle spears, cream cheese, and dried beef are included in these wraps. A dreamy flavor combination is created by the tanginess of the cream cheese, the tartness of the dill pickles, and the saltiness of the dried beef. You can also make a dip version of this appetizer by chopping your pickles and dried beef and combining them with cream cheese.
Start by encasing dill pickle spears in cream cheese. the cream cheese pickles with slices of dried beef. You can use several slices of meat and adhere them with additional cream cheese. The pickle wraps should be chilled after assembly to allow them to firm up. Once chilled, slice the spears into vibrant medallions that are packed with flavor using a serrated or electric knife.
Tips for Cooking Dried Beef
There are some suggestions to keep in mind when preparing anything in the kitchen with dried beef. Of course, what matters most is what you like, but if you follow these guidelines, you might enjoy your dried beef more.
Choose a Quality Product
Our first piece of advice is to buy dried beef that is made with premium meat cuts and prepared with real ingredients and methods. S. Some of the best dried beef you can buy is from Clyde Weaver. It is created using premium beef knuckles that have been slowly dried and smoked for two weeks.
The outcome is a flavorful, superior product that surpasses the store-bought, subpar dried beef products. A little dried beef goes a long way in dishes, so it’s worth spending a little more for the real thing. Delicious, authentic products may be more expensive.
Taste Before Salting
You may find that adding dried beef to dishes reduces or eliminates the need for additional salt because it is generously salted. We advise waiting to season a dish with salt until the dried beef has been added. After that, you can use a taste test to determine whether the dish needs any salt at all or how much.
Early inclusion of the dried beef in the cooking process will enable the salt to permeate the remainder of the dish. You’ll have a dish that tastes less salty if you add the ingredient at the very end. You may want to add other seasonings, like garlic, onion, or pepper, that are typically paired with dried beef whether you use salt or not. Some dishes with dried beef call for Worcestershire sauce, which ups the dish’s salt content.
Rinse to Reduce Saltiness
Perhaps you would like to enjoy dried beef but don’t care for a salty flavor or want to reduce your sodium intake. If a dish contains dried beef, rinse or soak the ingredient first to lessen the amount of salt in the dish. To prevent the beef from becoming soggy and producing a watery dip or gravy, be sure to dry it off after rinsing it.
If you’re concerned about salt content, you can also reduce the amount of dried beef in a dish. Because the savory, salty flavor is so concentrated, a small amount can effectively flavor a large portion. Of course, how much you add will also depend on whether the beef is there for a bit of flavor or is a main source of protein. The original Army recipe for chipped beef called for 15 pounds of beef to feed 60 soldiers, equating to a hearty 4-ounce serving of meat per person.
Use Alongside Mild Flavors
You’ll notice that dried beef recipes frequently pair the cured meat with mild ingredients, frequently dairy ones like milk, sour cream, or cream cheese, due to the concentrated flavor. You might also try including dried beef in dishes with more flavor. For instance, you could use the ingredient to make a hot dip.
However, the balance they achieve with softer flavors that let the dried beef be the star of the show is preferred by the majority of diners. This is best demonstrated by creamed chipped beef because the ingredients are so basic and do not detract from the flavor of the beef.
Elevate With Something Fresh
Something fresh is another way to counterbalance dishes with rich, salty dried beef. For example, all you need to make a delectable cheese ball is cream cheese, dried beef, and seasonings. However, by incorporating some chives or green onions, you can improve that flavor.
Fresh parsley garnished on top of creamed chipped beef sometimes serves the same purpose. To create the perfect fresh flavor combination, experiment with other herbs that go well with savory dishes. There is undoubtedly something to be said for a dish that is rich and authentically homey. However, if you want to enliven a recipe with dried beef, add some greens.
Enjoy the Unmatched Quality and Flavor of S. Clyde Weaver’s Smoked Dried Beef
Enjoy the thinly sliced smoked dried beef from S if you want to try dried beef for the first time or enjoy the classic flavor of this food. Clyde Weaver. Our dried beef is made with the same dedication to high-quality ingredients and time-honored procedures as our other products. We have been producing dried beef in Lancaster County for a century. You can be confident that our smoked dried beef is as genuine and mouthwatering as it gets.
Discover more savory, smoked treats you can try at your next snack time, family dinner, or social gathering by browsing our online store!
How to Make Dried Beef
FAQ
Is dry beef the same as corned beef?
The two types of beef are not interchangeable; corned beef is not the same as dried beef. Although they both contain a lot of sodium, the dried beef is only salt-cured while the corned beef is brine-cured. While corned beef is not smoked, dried beef occasionally is for flavor.
What kind of meat is dried beef?
What Constitutes Dried Beef? Dried beef can be made from any type of lean beef by curing it. Makers will remove any fat from the meat because fat interferes with preservation. While some types of dried beef are made from whole cuts of beef, others are made from chopped beef that is pressed together to form a log before being sliced.
Is dried beef the same as beef jerky?
Dried beef and beef jerky are nearly identical. The only distinction is that dried beef is simply beef that has been dried, while beef jerky frequently includes additional ingredients like salt, seasoning, and liquid marinades.
What is a substitute for dried beef?
Roast or corned beef would be excellent alternatives to the jarred dried beef if you can’t find it. If you prefer, you can also use uncured meat in place of the sliced deli beef. This would be a great place to serve leftover roast beef, bacon, shredded pork, or even rotisserie chicken, but with different flavors and depth.