Smoking Techniques > Curing

Chip Beef


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.

Habanero Smoker:
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.

Follow up post.
I made chip beef again this past week.  This one was closer to what I wanted.
12 oz lean round steak
1 Tbs Mortons Cure
1 Tbs kosher salt
1 tsp brown sugar
1/2 tsp smoke paprika
Cured for 5 days in refridge in a baggie
Rinsed salt mixture off
Patted dry with a towel
Lightly froze, with towel around it
Sliced thin, with meat slicer
Dried in dehydrator (about 2 hours)
This time around it had a better taste.  I tasted it and it was sort of like salty beef jerky.  Made chip beef gravy for breakfast this morning.  After I finish this batch, next batch will increase the smoke flavor.

Habanero Smoker:
I may try this. Now I have a craving for SOS.


--- Quote from: Habanero Smoker on May 02, 2021, 01:26:50 PM ---I may try this. Now I have a craving for SOS.

--- End quote ---
Amen Brother Hab - AMEN!


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