Old-Fashioned Dried Beef & Beef Jerky: A Complete Guide
This guide provides everything about the preservation of beef, covering two distinct but related traditions: Old-Fashioned “Chipped” Dried Beef (often served in a creamy gravy, historically known as “S.O.S.”) and Jerky-Style Dried Beef (a portable, chewy snack). You’ll find their rich history, step-by-step recipes, nutritional insights, and cultural significance.
🧭 Historical Journey & Significance
The practice of drying meat is ancient and global, driven by the need for preservation. The methods you’re interested in represent two major cultural branches of this tradition.
· Jerky-Style Dried Beef: The word “jerky” derives from the Quechua (South American Indigenous) word “ch’arki,” which translates to “to burn meat” . Indigenous peoples in the Andes mountains of modern-day Peru are credited with perfecting a sun-drying and freezing technique for llama and alpaca meat as early as the 1550s . Native American tribes in North America created pemmican—a mix of dried meat, fat, and berries . This preservation knowledge was vital for survival and was later adopted by American cowboys (“cow hunters”) and settlers, evolving into the beef-based snack we know today .
· Old-Fashioned “Chipped” Dried Beef: This product is more associated with butchery and home cooking, particularly in Europe and colonial America. In the United States, it became a military and comfort food icon. When sliced paper-thin and served in a white cream gravy over toast, it was famously (and unofficially) called “S.O.S.” by generations of U.S. soldiers from World War I through Vietnam . Its roots in American home cooking are deep, with recipes for “creamed dried beef” or “frizzled beef” appearing in community cookbooks like The Up-To-Date Cook Book from 1897 . It remains a beloved staple in regions like Lancaster County, Pennsylvania, within Amish and Mennonite communities .
📜 Recipe & Preparation Methods
Here are the core methods for preparing both styles. The key difference is the final form and purpose: jerky is dried in strips for snacking, while traditional dried beef is often cured, smoked, and sliced thin for use in cooked dishes.
1. Jerky-Style Dried Beef (Modern Home Recipe)
· Best Cut: Eye of round roast (lean, affordable, easy to slice) or flank steak .
· Core Marinade Components: Soy sauce (salt), Worcestershire sauce (umami), brown sugar or honey (sweetness, tenderness), black pepper, garlic/onion powder, and optional liquid smoke .
· Essential Technique: Slice partially frozen meat (for even strips) between 1/8 and 1/4 inch thick. Marinate for 8 to 24 hours.
· Drying Methods:
· Oven (Most Accessible): Arrange on wire racks. Dry at 175°F (80°C) for 3-5 hours until firm and leathery but still pliable .
· Dehydrator/Smoker: Set to 160-170°F (71-77°C). Smoking adds authentic flavor; a dehydrator offers precise control .
· Traditional Air-Drying: In Ethiopia, meat strips (“Quanta”) are air-dried indoors for about 10 days .
· Storage: Store in an airtight container. With proper drying, jerky keeps for 1-3 months in a cool, dry place .
2. Traditional Cured & Smoked Dried Beef (Chipped Beef)
· Best Cut: Lean beef round .
· Core Process: This is a curing, not just a drying, process.
· Brine: A mixture of water, a significant amount of salt (e.g., 4 Tbsp per 2.5 qt water), optional pink curing salt (#1) for color/safety, and sometimes sugar and liquid smoke .
· Curing: Meat is injected with brine and then submerged in it, refrigerated for about 10 days.
· Smoking/Drying: Smoked at low temperatures (starting at 130°F, up to 160°F) until the internal temperature reaches ~130°F. It is then hung to dry further in a refrigerator .
· Final Form: The result is a very dry, hard loaf of meat that is then sliced paper-thin using a meat slicer or very sharp knife . This is the product sold in packages for making creamed chipped beef.
3. Creamed Chipped Beef on Toast (“S.O.S.”)
This is the classic preparation for the dried beef described above.
· Ingredients: Dried beef, butter, flour, milk, black pepper .
· Instructions:
1. Optional: Rinse or soak sliced dried beef briefly to reduce saltiness.
2. Shred beef and lightly brown it in butter in a skillet.
3. Sprinkle flour over the meat and butter, stir to coat and cook for a minute.
4. Gradually add milk while stirring constantly to avoid lumps.
5. Cook over low heat, stirring, until the gravy thickens.
6. Season with black pepper (salt is rarely needed) and serve immediately over toast, biscuits, or home fries .
⚖️ Nutritional Profile & Benefits
Dried beef is a nutrient-dense food. The drying process removes water, concentrating its nutrients.
Macronutrient Profile (Per 100g of dried beef powder) :
· Calories: ~389 kcal
· Protein: ~76.1 g (An exceptionally high-quality, complete protein source)
· Fat: ~8.2 g
· Utilizable Carbohydrates: ~2.8 g
Key Micronutrients & Benefits:
· Rich in Minerals: Excellent source of potassium (~766 mg), phosphorus (~150 mg), zinc (~3.8 mg), and iron (highly absorbable heme iron) .
· Full of B Vitamins: Rich in B12, B3, B6, and B9 (folate), which are crucial for energy metabolism and nervous system health .
· High-Quality Protein: Provides all essential amino acids in a highly digestible form, supporting muscle maintenance and satiety .
· Long Shelf Life: The primary historical benefit. Removing moisture prevents microbial growth, allowing for storage without refrigeration for extended periods .
Important Considerations:
· Sodium Content: Both jerky and traditional dried beef can be very high in sodium due to the salting/curing process. Look for low-sodium soy sauce in marinades or rinse chipped beef before use .
· Added Sugars: Many commercial and homemade jerky recipes contain significant sugar for flavor and tenderness. You can reduce or substitute sweeteners .
· Food Safety: Homemade jerky without curing salts should be refrigerated and consumed within a couple of weeks. Using curing salts (like Instacure #1) can make it shelf-stable .
🧑🍳 For the Enthusiasts & Home Cooks
· Flavor Experimentation: Jerky marinades are a canvas. Add chipotle powder, use different beer in the brine, or increase pepper for a bold “peppered” style .
· Texture Choice: Slicing with the grain creates a chewier, stringier jerky. Slicing against the grain makes it more tender and easier to bite .
· Community Favorite: Creamed chipped beef is remembered as a “lifelong favorite” and a taste of home for many, often associated with family meals and diners .
✅ Conclusion
Whether you are drawn to the ancient, portable snack of beef jerky or the nostalgic, creamy comfort of traditional creamed chipped beef, you are participating in a culinary tradition thousands of years old. Both methods transform beef into a preserved, nutrient-concentrated food. Making it at home allows you to control ingredients, tailor flavors, and connect with a fundamental food preservation practice. Start with a simple oven jerky recipe or a basic “S.O.S.” gravy to bring a piece of this rich history to your kitchen.
If you’d like to dive deeper into a specific recipe or the science behind safe curing, feel free to ask!
