Dried Beef Cure
Dried beef cured with salt, sugar, and saltpeter, then smoked for rich, smoky flavor. Perfect for charcuterie lovers and those enjoying traditional preserved meats.
Ingredients
Instructions
- Mix salt, sugar, and saltpeter together, mashing all lumps, then divide into three portions.
- Cut pieces of meat lengthwise with the grain so that slices will be crosswise.
- Select meat pieces not more than 5 pounds each for best results.
- Place meat in a large container and rub thoroughly with one portion of the salt mixture.
- Repeat the rubbing process on days two and three.
- Turn the meat several times a day and let stand for 7 days.
- Hang the meat in a warm place to drip.
- When dripping stops, rub the meat with hickory smoke wash.
- Hang the meat in a cool place for 6 weeks before slicing.
Tips & Substitutions
For best results, use high-quality, fresh meat and ensure it's well-trimmed. If you don’t have saltpeter, consider using a nitrate-rich curing salt as a substitute. Keep the meat covered during the curing process to prevent contamination. Make sure to turn the meat frequently to ensure even curing. If you want a different flavor profile, experiment with other wood smoke washes.
Serving Suggestions
Dried beef pairs wonderfully with hearty sides such as mashed potatoes or as a flavorful addition to dishes like Beef-Zucchini Stroganoff. Serve it on a charcuterie board with cheeses and pickles for a delightful appetizer. It can also be used in sandwiches or as a topping for salads, adding a savory touch.
Storage & Reheating
Once cured, the dried beef can be stored in a cool, dry place in an airtight container. It can also be vacuum-sealed and frozen for extended shelf life. To reheat, slice thinly and warm gently in a skillet or use it in recipes like Easy Beef Hash, allowing the flavors to meld beautifully.
Nutrition & Diet Analysis (per serving)
Each serving of Dried Beef Cure contains roughly 89 calories, with 5g protein, 4g carbohydrates, and 6g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 504mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long can I store the dried beef?
Properly stored, dried beef can last several months in the refrigerator or even longer if vacuum-sealed and frozen. Just ensure it's kept in an airtight container to avoid moisture and spoilage.
Can I use other types of meat for this recipe?
Yes, you can use other meats like pork or poultry, but the curing times and methods may vary slightly depending on the meat's fat content and density. Always ensure the meat is fresh and high quality for the best results.
What can I do with leftover cured beef?
Leftover cured beef can be sliced thinly and used in various dishes such as sandwiches, salads, or even in casseroles. It also enhances recipes like Rachel'S Beef Stew, adding a rich flavor that complements the other ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).