I want to thank you for your responses.
I know the commercial brands are ground up seasoned beef which is then
pressed into a loaf and sliced thin. What I was wondering about is can you
take a roast or a brisket and slice it thin and soak it in a brine and then
let it dry, or should it be packed in salt and then sliced thin.
"BinaryBill" > wrote in message
...
> how do you make dried beef for sos, I just purchased some and it doesn't
> have the flavour I remember so I would like to try making my own. I did a
> search on the internet and it only brought up recipes for sos.Any help
> will be appreciated
>