Dried beef, also known as chipped beef is a tasty snack or sandwich ingredient made by curing and drying raw beef. While it may seem intimidating to make at home the process is actually quite simple with the right instructions. In this article, we’ll walk you through an easy step-by-step guide to making delicious homemade dried beef.
Overview of the Dried Beef Making Process
Here’s a quick rundown of the basic steps we’ll cover
- Selecting and preparing the beef
- Curing the beef
- Smoking and drying the beef
- Slicing and storing the finished product
The process takes some time but active work is minimal. With just a little hands-on effort spread out over about 2 weeks, you can have amazing homemade dried beef that puts the store-bought stuff to shame!
Ingredients/Equipment Needed
To make dried beef at home, you will need:
Beef
- Lean beef such as eye of round or bottom round roast, trimmed of excess fat
- Around 3-5 lbs
Curing Ingredients
- Cure #1 or Morton’s Tender Quick
- Brown sugar
- Spices like black pepper, garlic powder, onion powder
Equipment
- Food scale
- Ziplock bags or food-safe container for curing
- Smoker or oven that can hold low temps
- Meat thermometer
- Cooling racks
- Slicer or very sharp knife
Step 1: Select and Prepare the Beef
The first step is choosing the right cut of beef. For dried beef, you want a lean, boneless roast like eye of round or bottom round. Brisket can also work but may take longer to cure and dry. Avoid cuts with excess fat, which can go rancid.
3-5 lbs of beef is a good size batch for home use. Trim off any thick layers of fat, leaving just a thin covering over the meat. Weigh the trimmed roast – you will need the exact weight for curing. Cut into smaller chunks if needed to ensure even curing.
Step 2: Cure the Beef
There are two main ways to cure beef for dried beef – with a dry cure or a wet brine cure.
Dry Cure
To dry cure the beef:
- Mix the cure #1 or Tender Quick with spices like black pepper, garlic powder, onion powder. Use 1 tsp of cure mix per 5 lbs of meat.
- Thoroughly coat each piece of beef with the cure mixture.
- Place the coated beef in ziplock bags or a food-safe container. Remove excess air.
- Refrigerate for 1-2 weeks depending on thickness, flipping occasionally. Meat needs 1 day per 1/2 inch thickness plus 1-2 extra days.
- After curing time is done, rinse beef under cold water and pat dry.
Wet Brine Cure
To wet brine cure the beef:
- Make brine using 1 tbsp of cure #1 and 2 tbsp of kosher salt per 1 gallon of water.
- Submerge beef fully in brine. Use a plate to keep weighed down if needed.
- Cure in fridge for 7-10 days.
- Remove from brine and rinse. Pat dry.
The brine cure leads to a more evenly cured product, but dry cure is easier and provides great results.
Step 3: Smoke and Dry the Beef
Once cured, the beef is ready for smoking and drying. This helps develop flavor and preserves the meat.
- Set smoker or oven to 150-180°F. Use your preferred wood like hickory, apple, or maple for flavor.
- Smoke the beef for 6-12 hours until it reaches an internal temp of around 145-160°F.
- If using an oven, smoke at lowest temp (often 170°F) with smoke tube.
- Remove beef when desired temp is reached and pat dry.
You can further dry the beef by placing in fridge uncovered on a rack overnight. This helps form a nice crust.
Step 4: Slicing and Storing
The final step is to slice the smoked dried beef for eating.
- Chill beef thoroughly before slicing – even partial freezing helps.
- Using a slicer or very sharp knife, cut beef into thin slices. Around 1/8 inch thick is ideal.
- Enjoy right away or refrigerate in sealed bags. Beef keeps 1-2 weeks refrigerated.
- For longer storage, vacuum seal portions and freeze for up to 2-3 months.
The end result is delicious homemade dried beef that makes amazing sandwiches, breakfast hashes, snacks and more!
Tips for Making Great Dried Beef
Follow these tips for the highest quality homemade dried beef:
- Fully cure beef before smoking – this ensures food safety. Meat should be cured 1-2 days per 1/2 inch thickness.
- Use cure correctly to prevent nitrite burn. Use precise amounts and distribute cure evenly.
- Trim fat to prevent rancidity. Some fat cap is ok but remove thick layers.
- Slice thinly across the grain. This makes the beef more tender.
- Store properly. Keep dried beef refrigerated and use within 1-2 weeks, or freeze for longer storage.
FAQ
Here are answers to some frequently asked questions about making dried beef:
What’s the benefit of smoking?
Smoking infuses great flavor. It also helps dry and further preserve the meat.
Can I use different cuts of beef?
Lean roasts like eye of round, bottom round, and brisket work best. Avoid fattier cuts.
How long does dried beef last refrigerated?
1-2 weeks in the fridge. For longer storage, freeze for 2-3 months.
What wood is best for smoking?
Hickory and apple wood provide classic smoke flavor. Maple is milder. Use your favorite!
Conclusion
Making dried beef at home is very rewarding and produces amazing results you can’t get from store-bought. With this easy step-by-step guide, you’ll be ready to make snack-worthy dried beef. Just allow 2 weeks for the process. Most of the time is hands-off curing and smoking – you only need periodic simple steps like preparing the beef, applying cure, and slicing the finished product. With such minimal active effort, you can have delicious homemade dried beef to enjoy any time.