Author Topic: Chip Beef  (Read 218 times)

Offline ratherbboating

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Chip Beef
« on: October 04, 2020, 01:35:23 PM »
I made a version of chip beef (dry beef) using 1 lb of round steak and 1 TBS of Morton's Tender Quick.  Added the tender quick, let set in a baggie in the fridge for 3 days.  Hand slice, dried in the dehydrator.
I seen all kinds of recipes on what to add and how to make, but stuck with the basics. 
Two points after it was finish:
1.  Not as salty as I though it should be, so next time I will add 2 TBS of Kosher salt to the tender quick.  Will rinse before slicing.
2.  I hand cut into small strips, though I did a good good.  After getting them out of the dehydrator, I should have used the slicer.  Will slice with my meat slicer next time.
But over all it turned out good and tastes good when making SOS to put on your biscuits in the morning.  Not exactly like what you buy in the jar, but close.
The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude. Julia Child

Offline Habanero Smoker

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Re: Chip Beef
« Reply #1 on: October 05, 2020, 04:02:30 AM »
Let us know how your next batch turns out.

I haven't had SOS since my early Army days. I loved it, but the Army stopped serving it.


     I
         don't
                   inhale.
  ::)