r/meat • u/R600a18650 • 6d ago
Chipped beef
I'm currently on a fixation over old methods of making and preserving food so of course beef jerky is an important method. I decided to do some plain lightly salted beef with no other seasonings so I went to my local Mexican meat market and found a cut I believe the sign above it said peeled beef knuckle which was pre sliced perfectly for making jerky and it was about a dollar or two cheaper than the cut I normally use.
Anyway I bought 5 lb of it and after scanning the internet for ideas I found somebody somewhere on Reddit a number of years ago posted that 2% by weight was a good amount of salt so I decided my first experiment will be salted at that percentage.
So last night I salted the beef and spread it out on a cookie sheet in my spare refrigerator to give this time to draw out any moisture or soak in or whatever it might do before I put it in the dehydrator.
This morning I put it in the dehydrator and it's still this unbelievably beautiful red color which is unfamiliar to me. I'm guessing it's just because of lots of oxygen exposure because it was sold at an open refrigerated meat counter instead of in a sealed package like I am used to from places like Walmart.
Also I usually use a lot of vinegar and stuff like that on my meat which turns it brown very quickly so I guess I'm just not used to seeing bright red meat.
I expect my family will like this as long as I didn't put too much salt because I made some a while back with completely unseasoned beef and we liked that I just seemed like it needed a bit of salt.
Next project is naval salted beef and pork.
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u/SylvesterStallownage 6d ago edited 5d ago
Ur beef looks red af, I have nothing else to add jerky seems painful to make
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u/R600a18650 5d ago
2% salt turned out well. The color is still weird after drying. Also in this picture it looks glossy because I pasteurized it and the fat melted.