What Is Kippered Beef? A Complete Guide to This Smoky, Savory Treat

Kippered beef has long been a beloved meat treat, but many people today are unfamiliar with exactly what it is. This flavorful preserved meat has a rich history and unique production process that gives it a distinctive smoky, salty taste.

In this complete guide, we’ll explore what kippered beef is, how it’s made, its origins and history, ways to enjoy it, and where to find the best kippered beef. After reading this, you’ll be an expert on this smoky delicacy.

What Is Kippered Beef?

Kippered beef is a cured and smoked preserved meat product, made from beef that has been salt-cured, rinsed, and cold-smoked. This process both preserves the meat and gives it a robust, smoky flavor.

The curing and smoking process results in meat that is darker in color, chewier in texture, and more intensely flavored compared to fresh beef. It can be eaten as a snack or used to add hearty, smoky flavor to various dishes.

The term “kippered” comes from the old English word “kipper” meaning to preserve or cure fish, especially salmon and herring, through cleaning, salting, and smoking The same method began to be applied to beef and other meats as well

How Is Kippered Beef Made?

Authentic kippered beef is carefully crafted through a multi-step process

Salt-curing – Beef is rubbed with salt, sugar, and spices and allowed to cure for 1-2 days. This draws out moisture.
Rinsing – Cured beef is washed to remove excess salt and impurities.
Smoking – Beef is smoked slowly over a fire of hardwood sawdust or chips at a low temperature. This takes up to 10 hours and imparts a rich, smoky flavor.
Cooling and drying – Beef is cooled, then often hung to dry and further develop flavor.
Slicing – The finished kippered beef is sliced thinly against the grain. It’s now ready to eat.

This traditional process results in beef that is preserved, smoke-flavored, and shelf-stable. It concentrates the meaty flavors and gives kippered beef its distinctive tang.

A Brief History of Kippered Beef

The practice of meat curing and smoking originated centuries ago as a food preservation method. Before refrigeration, salting, drying, and smoking meat allowed it to be stored safely for months.

In North America, the native peoples smoked meat and fish over fires. European settlers adopted these smoking techniques as a survival necessity and applied them to beef as well.

Smoked “kippered” beef grew popular in Germany by the 1700s. German immigrants later brought recipes for pickled and smoked beef to America.

By the mid-1800s, kippered beef was considered an American delicacy. As beef became abundant in the States, kippering allowed it to be preserved for less affluent families. Kippered beef’s popularity rose through the 1930s and 40s before fading as fresh meats became widely available via refrigeration.

Recently, interest in artisanal preserved meats has revived the tradition of kippering. It’s seen as a tasty and natural way to add flavor. Old-fashioned kippered beef is made today by specialty producers seeking to honor the age-old craft.

How to Enjoy Kippered Beef

There are many delicious ways to eat kippered beef:

Enjoy on its own as a snack, just like beef jerky. Kippered beef’s intense smoky flavor and chewy texture make it a satisfying nibble.
Use in sandwiches and wraps in place of regular lunchmeat for a smoky twist.
Chop or shred and add to salads, pizza, baked potatoes, omelets, or pasta to infuse them with rich, savory kippered beef flavor.
Include in hearty soups, stews, and casseroles. Kippered beef adds wonderful smoky depth.
Pair with cheese, crackers and pickle slices for an easy appetizer board.
Stuff into dumplings, sandwiches, and pitas for a portable lunch.

Kippered beef works well in any recipe calling for cured or smoked meat. Its versatility and big flavor make it endlessly enjoyable.

Buying and Storing Kippered Beef

When purchasing kippered beef, look for beef that is:

Medium to dark reddish-brown – This indicates proper smoking.
Firm and slightly dry – It should not feel overly moist or slimy.
Lean – Fatty pieces can spoil more quickly.
Thinly sliced – Thicker cuts take longer to cure through.

For storage:

Refrigerate opened package up to 2 weeks.
Freeze up to 2 months in airtight packaging.
Store unopened package 1 month after the sell-by date.

Proper storage keeps kippered beef fresh and extends its shelf life.

Where to Find the Best Kippered Beef

Seeking out traditionally crafted kippered beef ensures the best quality and flavor. Look for brands that smoke their beef slowly over real hardwood. Here are some top options:

Old Trapper Smoked Products

This Oregon company uses old-fashioned open pit smoking methods to make delicious kippered beef with real wood flavor. Their product line includes original and peppered kippered beef.

Nueske’s Applewood Smoked Meats

A famous Wisconsin smokehouse using natural hardwood smoking to make award-winning kippered beef infused with applewood flavor.

Smokey Mountain Foods

Offers certified organic, free-range kippered beef smoked slowly over fruit and nut woods. Based in California.

Lenz’s Kippered Beef Steak

A historic New Jersey brand that’s been smoking their kippered beef since 1888 using natural hickory wood flavoring.

Bienville House

This Louisiana smokehouse uses a multi-day process to make Cajun-spiced kippered beef with authentic flavor.

Check gourmet butchers, seafood markets, and online specialty food sellers to find great kippered beef options.

Is Kippered Beef Healthy?

Kippered beef is quite healthy in moderation. As a lean meat, it provides:

Protein – For building and repairing muscle.
Iron – To prevent anemia and boost energy.
Zinc – For immunity and growth.
B vitamins – Important for metabolism.

However, the salting and smoking process means kippered beef is higher in sodium than fresh beef. Enjoying small amounts prevents excess salt intake.

Overall, kippered beef makes a nutritious and protein-rich addition to a balanced diet when eaten in moderation.

Make Your Own Kippered Beef

Want to try crafting your own kippered beef at home? Here’s a simple recipe to get you started:

Ingredients:

2 lbs beef (sirloin tip or round roast), sliced 1⁄4 inch thick
1⁄4 cup salt
2 tbsp brown sugar
1 tsp garlic powder
1 tsp pepper
Hickory wood chips, chunks or sawdust

Instructions:

Rub beef slices all over with cure mixture of salt, brown sugar, garlic powder, and pepper. Stack slices in a glass or ceramic dish. Cover and refrigerate 1-2 days.
Rinse beef and pat dry. Place in smoker and smoke 4-6 hours at 180°F using hickory wood for flavor.
Remove beef from smoker. Slice thinly against the grain. Refrigerate in sealed bag up to 2 weeks.

Get creative with different wood types and spice mixes in your cure. Smoke low and slow for the perfect texture. Now enjoy your own homemade kippered beef!

Kipper Up Your Beef for Bold New Flavors

Kippered beef is a wonderfully unique cured meat that deserves more recognition. With its deep smoky aroma, chewy texture, and ultra-beefy flavor, this tasty preserved beef treat should be on every meat lover’s radar.

Seeking out traditionally crafted kippered beef ensures you’ll experience the rich, wood-smoked taste that made it popular centuries ago. With so many delicious ways to enjoy kippered beef, from snacks to sandwiches to hearty main dishes, it’s extremely versatile in the kitchen.

So embrace this old-fashioned delicacy and add some smoky, salty kippered beef magic to your cooking. Your tastebuds will thank you!

What is Kippered Beef? (And How to Make it) – Jerky 205

FAQ

What does kippered meat mean?

Originally applied to the preservation of surplus fish (particularly those known as “kips,” harvested during spawning runs), kippering has come to mean the preservation of any fish, poultry, beef or other meat in like manner.

Where is Dakota Trails jerky made?

Jack Link’s first entered this small town about an hour southwest of Huron, S.D., in 1994, when it purchased the Dakota Trails jerky plant in the center of town.

Is carne seca beef jerky?

While carne seca is, indeed, a kind of beef jerky, it has some key differences with its American counterpart. In the US, we think of beef jerky as bite-sized, fairly thick pieces of salted, dried beef that you eat with your hands on the go. The meat often has a smoky or peppery flavor, and is rarely used in cooking.

Is kippered beef the same as jerky?

Often, beef jerky and kippered beef are considered to be one and the same. Actually, jerky is usually dried in smaller strips and not smoked. The word “kippered” refers to the way the food is preserved. Most kippered beef is smoked and not as dried out as jerky. The slices can be rather thick and slightly more moist than jerky.

Is kippered beef safe?

Kippered beef is one example of food that is not always safe. Kippered beef is a method of processing beef to remove most of the blood and connective tissue. It is an important step in the process of creating a variety of American-style steaks. The process has been around for decades, and can be traced back to the 1800s.

What is old trapper’s kippered beef?

Old Trapper’s Kippered Beef is made for the steak-lover. Thick strips of lean beef are seasoned with our unique blend of spices and brown sugar, then smoked with real wood. It’s meat so good, you’ll want to eat it with a side of potatoes. Single bags are available at partner retail stores.

What is kippered beef?

Kippered beef is a type of preserved meat that has been salted and then smoked to give it a rich, savory flavor and a long shelf life. This process of preservation has been used for centuries as a way to extend the life of meat without the need for refrigeration. Kippered beef is often enjoyed as a snack or used as an ingredient in various dishes.