Making dry beef, also known as chipped beef, is a great way to preserve meat without refrigeration. While you may be used to buying packaged dried beef from the store, making it yourself at home is surprisingly easy This article will walk you through the entire process of making delicious homemade dry beef step-by-step
An Overview of Dry Beef
Dry beef is raw beef that has been seasoned, cured, and dried until it reached the desired texture. Unlike beef jerky which is completely dried out, dry beef retains a bit of moisture and chewiness. It has a concentrated beefy flavor and makes a tasty addition to sandwiches, breakfasts, appetizers, and more.
The process of making dry beef takes 1-2 weeks from start to finish. Most of that time is hands-off during the curing and drying stages. The active prep only takes a few hours spread out over the full timeline. With a little planning, you can make amazing homemade dry beef with minimal effort.
Ingredients Needed
Making dry beef requires just a few simple ingredients:
- 3-5 lbs lean beef (eye of round or bottom round work well)
- Cure #1 or Morton’s Tender Quick
- Spices like pepper, garlic powder, onion powder
- Brown sugar or maple syrup (optional)
You’ll also need basic equipment like knives a cutting board containers for curing, and racks or screens for drying.
Step-by-Step Instructions
Follow these simple steps to make perfect homemade dry beef
1. Prepare the Beef
Start by selecting a 3-5 lb boneless beef roast. Eye of round or bottom round work well since they are lean. Trim off any thick outer fat. Cut the roast into 1-2 inch chunks – this helps the meat cure evenly.
2. Make the Cure
For the cure, use 1 teaspoon of Cure #1 or 1 tablespoon of Morton’s Tender Quick per 5 lbs of meat. Combine with salt, pepper, garlic powder, onion powder, and a touch of brown sugar or maple syrup for flavor.
3. Cure the Beef
Rub the cure mix all over the meat chunks. Place in a container or ziplock bag, removing excess air. Cure in the fridge for 1-2 weeks, flipping periodically. Meat should cure for 1 day per 1/2 inch thickness, plus 1-2 extra days.
4. Rinse and Dry
Once cured, rinse the beef under cold water and pat dry. Allow to air dry uncovered in the fridge overnight to form a pellicle.
5. Smoke the Beef (Optional)
For extra flavor, you can hot or cold smoke the beef before final drying. Use a smoker or grill with your choice of wood like hickory, apple, or maple.
6. Dehydrate the Beef
Place beef on racks in a 145°F-160°F oven, dehydrator, or smoker until dried. Altneratively, you can continue air drying at room temp until no moist spots remain.
7. Slice and Store
Once fully dried, chill the beef completely then slice thinly across the grain. Enjoy right away or store in the fridge for 1-2 weeks. For longer storage, freeze vacuum sealed portions.
And that’s it! With this easy process, you’ll have amazing homemade dry beef that’s way better than the store-bought kind.
Tips for Making Great Dry Beef
Follow these tips for the best results when making dry beef at home:
- Use precise measurements when curing – this ensures safety and prevents nitrite burn.
- Trim fat to avoid rancidity during drying.
- Make sure beef is fully cured before drying – 1-2 days per 1/2 inch thickness.
- Slice very thin across the grain for tender, easy to eat dry beef.
- Store properly refrigerated or frozen to prevent spoilage.
Frequently Asked Questions
If you’re new to making dry beef, you probably have some questions. Here are answers to some of the most common FAQs:
What’s the difference between dry beef and beef jerky?
Dry beef retains a bit of moisture and needs to be cooked before eating. Beef jerky is completely dried out like a cracker.
How long does homemade dry beef last?
1-2 weeks refrigerated, 2-3 months frozen.
What’s the best cut of beef to use?
Lean roasts like eye of round, bottom round, and brisket work well.
Do I really need to use curing salt?
Yes, cure is important for safety and flavor development. Use precise measurements.
Can I use a dehydrator instead of an oven?
Absolutely! Use the lowest temperature setting.
How thin should I slice the dry beef?
Around 1/8 inch across the grain is ideal.
Can I add different seasonings?
Yes, get creative with spices and herbs!
Putting It All Together
As you can see, making your own dry beef at home is a very approachable process. While it takes some time from start to finish, the active work is minimal. If you follow the instructions, you’ll have amazing results rivaling anything from the store. Homemade dry beef makes spectacular sandwiches, breakfast meats, appetizers, and snacks. With the satisfying flavor of real cured beef, your homemade dry beef is sure to become a favorite that you’ll want to make again and again. Give this recipe a try and enjoy delicious dry beef anytime!
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3-5 Lb beef round roasts
1 Tbsp Tenderquick for each lb of beef
1 Tbsp brown sugar for each lb of beef
1 Tbsp cracked black pepper
1 Tsp garlic powder
3 Bay leaves (crushed)
1 Dried chili pepper (crushed)
10 Juniper berries (crushed)
Trim beef well of all fat and sinew.
Mix all cure ingredients together in a bowl.
Rub cure over the entire surface of the meat. Coat well. Place roasts along with the remaining cure into a gallon ziploc bag. Place the bag into fridge for 12 days, turning every couple days.
Smoke at 130ºF (54.4°C) for 8-12 hours.
Bump smoker up to 160ºF (71.1°C). And smoke until internal temp of meat reaches 135ºF (57.2°C) .
Place roasts back into the fridge (uncovered) for 5 days to dry before slicing.
If you don’t feel comfortable with the 135°F (57.2°C) internal temperature cook until it is 140°F (60°C).
This variety pack contains 24 each of apple, alder, mesquite, hickory and maple for a variety of flavors.