Dried beef for chipped beef

[YooperDog]

mrobisr looks like the learning/experimenting process continues. I am betting an answer will bring more questions.

[kyle]

mrobisr I have no doubt you will figure it out

[Dave in AZ]

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?

[samspade]

As long as it tastes good, SOS wont last long enough to get rancid or frozen for that matter.

[mrobisr]

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.

[Dave in AZ]

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…

[processhead]

Dave in AZ Eat a couple cans of that and YOU will be shelf stable. lol

Please pass the water pitcher.

[calldoctoday]

processhead They probably brew & sell beer as their side business.

[mrobisr]

Dave in AZ Thanks

[mrobisr]

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.