Lance LaFrinier wrote:
> "BinaryBill" > wrote in message
> ...
>
>>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.
>
>
> Dried beef is dehydrated. I suppose you could "dry" it, but I'd be afraid of
> bacteria.
>
>
Dried Beef
(This is an Old time Recipe I have used it and it does work- I however
kept it in the freezer after it was made)

Round Steak sut in pieces about the size of a 2 quart jar
1 pint molasses 1 TBS salt petre
1 quart Salt

Mix and rub each piece with this lard preservative. Pack in crock jar
and put a plat and weight on it and it will draw its own juice. Turn
each week for 6 weeks. Put top pieces on bottom as you trun them: take
out and put heavy cord on one end and hang up and smoke for 1 day or at
least several hours. Can go without smoke if you wish. Hang to dry for
a short while and then slice. This makes enough for about a 2 or 3
gallon crockful of meat.