Dried beef for chipped beef
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Dave in AZ said in Dried beef for chipped beef:
Since dried beef is often added to gravy for sos, it probably can be as salty as you want if you just let that be the salt for the whole gravy.
That was my thought exactly and you bring up some very good points that might be very useful depending on how this first experiment turns out, thank you so much for your very detailed evidence based info.
Update, the sous vide really equilibrated the meat way beyond what I could have ever imaged. The meat dried to the crumble level in two hours and no I was not expecting that at all. While without the cure the meat is basically white/grey in color and over drying the taste is actually very good. I put it in the fridge for now, but I’m wondering now about rancidity due to no antioxidant being present. My current thought is to can one jar for experimental purposes and freeze the rest just to make sure.
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Update, the sous vide really equilibrated the meat way beyond what I could have ever imaged. The meat dried to the crumble level in two hours and no I was not expecting that at all. While without the cure the meat is basically white/grey in color and over drying the taste is actually very good. I put it in the fridge for now, but I’m wondering now about rancidity due to no antioxidant being present. My current thought is to can one jar for experimental purposes and freeze the rest just to make sure.
mrobisr looks like the learning/experimenting process continues. I am betting an answer will bring more questions.
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Update, the sous vide really equilibrated the meat way beyond what I could have ever imaged. The meat dried to the crumble level in two hours and no I was not expecting that at all. While without the cure the meat is basically white/grey in color and over drying the taste is actually very good. I put it in the fridge for now, but I’m wondering now about rancidity due to no antioxidant being present. My current thought is to can one jar for experimental purposes and freeze the rest just to make sure.
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Update, the sous vide really equilibrated the meat way beyond what I could have ever imaged. The meat dried to the crumble level in two hours and no I was not expecting that at all. While without the cure the meat is basically white/grey in color and over drying the taste is actually very good. I put it in the fridge for now, but I’m wondering now about rancidity due to no antioxidant being present. My current thought is to can one jar for experimental purposes and freeze the rest just to make sure.
mrobisr great update. How was the saltiness? This seems like a pretty tough project. I wonder if it is just dried with salt, uncooked, like biltong or prosciutto, then sliced?
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As long as it tastes good, SOS wont last long enough to get rancid or frozen for that matter.
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mrobisr great update. How was the saltiness? This seems like a pretty tough project. I wonder if it is just dried with salt, uncooked, like biltong or prosciutto, then sliced?
Dave in AZ The saltiness was a little more than you just want to sit down and eat, but it was not as bad as I was expecting and to put it in sos it would be perfect. I do believe the commercial product is cooked or to me it seems to be by the color, texture, and taste.
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So I bought some of this today, thinking of you. I love it! Anyways, it is 11.9% salt in finished product. It has nitrate and sodium erythorbate cure accelerator. And it is definitely dried as its primary method, not cooked. 12% salt gets it at shelf stable Aw levels as is. They probably do it to 140s for a few minutes IAW FSIS lethality tables, but it really looks to me like it is mostly air dried then sliced.
Just thought I’d throw in a report since I can’t stop eating this super salty jar… -
So I bought some of this today, thinking of you. I love it! Anyways, it is 11.9% salt in finished product. It has nitrate and sodium erythorbate cure accelerator. And it is definitely dried as its primary method, not cooked. 12% salt gets it at shelf stable Aw levels as is. They probably do it to 140s for a few minutes IAW FSIS lethality tables, but it really looks to me like it is mostly air dried then sliced.
Just thought I’d throw in a report since I can’t stop eating this super salty jar…Dave in AZ Eat a couple cans of that and YOU will be shelf stable. lol
Please pass the water pitcher.
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Dave in AZ Eat a couple cans of that and YOU will be shelf stable. lol
Please pass the water pitcher.
processhead They probably brew & sell beer as their side business.
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So I bought some of this today, thinking of you. I love it! Anyways, it is 11.9% salt in finished product. It has nitrate and sodium erythorbate cure accelerator. And it is definitely dried as its primary method, not cooked. 12% salt gets it at shelf stable Aw levels as is. They probably do it to 140s for a few minutes IAW FSIS lethality tables, but it really looks to me like it is mostly air dried then sliced.
Just thought I’d throw in a report since I can’t stop eating this super salty jar… -
Update, the dried beef has been sitting in the fridge in the same bag since the OP and I just tried a piece and the flavor, color, or texture has not changed at all. My worry was rancidity, but so far there is not even a hint of off taste, so time permitting hopefully I will do some sos this week and go from there.
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