Dried beef for chipped beef
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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…
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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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