Dried Beef

Drahtharr · July 04, 2008, 02:40:35 PM

Has anyone made dried beef in their Bradley Smoker? I use to get good dried beef from the local butchers when I lived in PA but since I moved to SC I have only been able to find it in the stores sold in a jar. If anybody has a recipe for making this can you please pass it on. I miss good SOS.

Thanks

Habanero Smoker · July 04, 2008, 02:46:24 PM

Jaeger made some dried vension, but stated the technique could be used for beef alsol

http://forum.bradleysmoker.com/index.php?topic=4358.msg37605#msg37605

westexasmoker · July 04, 2008, 02:52:35 PM

Me and my stupidity wouldn't dried beef or venison be jerky??

C

Gizmo · July 04, 2008, 02:58:00 PM

Not the kind they are talking about. Dried beef is paper thin sliced and pliable meat. It is typically quite salty from my memory. My parents use to use it to make Chip Beef on Toast otherwise known as SOS.

FLBentRider · July 04, 2008, 03:00:29 PM

I was thinking SOS, that dried beef is alot saltier, and doesn't have a smoke component, that I remember.

I don't think I've ever seen it used for anything else...

pensrock · July 04, 2008, 03:28:25 PM

We used to take boneless venison hind quarters to a local shop to get dried. It's been years now but from what I can remember it took weeks if not longer to do the whole process. It was salty but very good, I guess that's why it is sliced so thinly. ???

Smokin Soon · July 04, 2008, 07:15:09 PM

I have not tried this, but our local hispanic market has this thing called Beef Machaca. It's loosley translated into a beef that can be brought back to life from it's dried state. Interestly enough, it seems to be very localized, as only a few of my hispanic friends knew what it was. This looks interesting and could be adapted to a smoker.

http://www.recipezaar.com/85108

Habanero Smoker · July 05, 2008, 03:38:18 AM

I think I am the only one the loves SOS, chip beef (dried beef) in a thick white gravy generally served at breakfast over toast.

Shredded beef and dried beef are two separate methods of preparing chuck roast or ground round. This month's Cook's Country has a good article on how to make shredded beef on the grill.

I've been meaning to try Jaeger's version, so I'm glad that this subject was brought up again. As Pensrock says it is a dry cured meat that can take weeks, but can be made by cooking such as pepperoni can be made by cooking. Jaeger's is not a fully dried beef, but a cooked dried beef.

Wildcat · July 05, 2008, 05:15:03 AM

Linda and I both LOVE SOS.

love the smoke · July 05, 2008, 05:26:50 AM

MMMMM SOS is smach lecka (sp)

LTS

Drahtharr · July 05, 2008, 01:20:55 PM

Quote from: Habanero Smoker on July 04, 2008, 02:46:24 PM
Jaeger made some dried vension, but stated the technique could be used for beef alsol

http://forum.bradleysmoker.com/index.php?topic=4358.msg37605#msg37605

Thanks HS, I knew I could count on you.

West Coast Kansan · July 05, 2008, 04:44:58 PM

Chip beef was a treat in north iowa growing up. Sometime dried beef and sometimes was actually corned beef. Probably depending on how big the bills were. But bread and gravey i am sure contributed to my belly ;D

La Quinta · July 06, 2008, 07:40:09 PM

My Mom makes the best SOS on the planet!!!

Tiny Tim · July 07, 2008, 12:11:24 PM

Here's a link to a step by step PDF file. http://stores.homestead.com/TCurley/images/store_version2/Dried%20Beef.PDF

Also, the Brown Sugar Cure listed as an ingredient is available through their store. Link here

pensrock · July 07, 2008, 01:32:02 PM

Thanks Tiny, It looks too easy! :) I will be trying this as soon as I can find some of the Brown Sugar Cure. I'll probably have to order some though because I'm fairly sure I will not find any in this area, heck I cannot even find any fresh habs around here! :( There are a couple meat markets/butcher shops that may carry speciality cures, I'll check with them first.