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

"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

I never heard of using dried beef for SOS. I think you just use hamburger
meat.

the Moderator wrote:
> "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
>
>
> I never heard of using dried beef for SOS. I think you just use hamburger
> meat.
>
>
Nope, classic SOS, made the Navy way, is with chipped dried beef. The
flavoring is added at the time of cooking, the beef is just dried beef
that has been chipped, or sliced thin and chopped up. Hamburger meat
with gravy is just that not SOS.

George

I found out that everybodies right and wrong, depending on time in servie. I
am sending a link to the history of SOS

http://www.seabeecook.com/cookery/co...ooking_sos.htm

It is very informative on the subject.
"the Moderator" > wrote in message
...
>
> "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
>
> I never heard of using dried beef for SOS. I think you just use hamburger
> meat.
>
>

BinaryBill wrote:
> I found out that everybodies right and wrong, depending on time in servie. I
> am sending a link to the history of SOS
>
> http://www.seabeecook.com/cookery/co...ooking_sos.htm
>
> It is very informative on the subject.
> "the Moderator" > wrote in message
> ...
>
>>"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
>>
>>I never heard of using dried beef for SOS. I think you just use hamburger
>>meat.
>>
>>
>
>
>
I was in the U. S. Navy from 1957 to 1963 and we had creamed chipped
beef on toast at least once a week and had hamburger meat in a tomato
sauce also at least once a week, served on toast also. The rest of the
time we had pancakes, toast, eggs to order, bacon and/or sausage for our
breakfast except on Tuesdays. Tuesdays we had fried bologna, hard boiled
eggs and pork and beans for breakfast. Sundays in port and on shore
stations was brunch, 0700 to 1300, you could get steaks to order with
eggs to order, fresh biscuits, and all sorts of good stuff.

Chipped dried beef is available in some supermarkets but is expensive.
Your URL was spot on on preparing the chipped beef. All lower level
enlisted men had to serve some time as "mess cooks" and help the real
cooks in the galley. We soaked the beef overnight and dumped the kettle
to the ocean to get rid of a lot of the salt and then made the sauce to
go with it.

1963 to 1977 I served in the National Guard and don't remember ever
having SOS at any time. We always ate good on drill weekends and our two
weeks a year active reserve duty. As I was the CO of a unit by then I
made damned sure the cooks could at least cook as good as I could. <VBG>

Watched a TV news spot about the cooks at Fort Polk, LA the other day
and two of the Army cooks had graduated from the Culinary Institute in
NYC. Never saw a graduate of anything but military cook schools when I
was active though.

Any other geezers on here remember C rations and ten-in-ones? Some of
that stuff was pretty good but other cans were horrible. In the late
fifties we were opening cans of C rats that were put up in the forties
and feeding them to the Marines at one duty station I had to mess cook
at. Since we had to eat the same food we made sure it was tasty.

I still like SOS and minced beef in tomato sauce.

George

BinaryBill wrote:
> 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
>
>


Beef jerky should work if you can somehow slice it really thin.
Especially if it is just salted and dried without a lot of spices and
smoke. It might be better to pound it instead of trying to slice it.

Bob

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
>

"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.

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.