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Chipped Beef for Chipped Beef on Toast (SOS) (Read 385 times)
Oct 28th, 2014 at 11:41pm

DeejayDebi   Offline
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It's all about sharing!
Connecticut

Gender: female
Posts: 25275
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To make Chipped Beef


Use Eye of Round, Rump Roast, Bottom or Top maybe even tri tip
1 gallons of ice water
1/3  cup sea salt or kosher salt
1/2 cup brown sugar
Prague #1 powder per manufacturer’s instructions

Boil a few cups of water in a 2 gallon sauce pan., Mix in the salt and sugar to dissolve.

Mix it real well and dissolve all the salts and sugars. When your happy with the brine THEN add the cure! I always used Prague Powder r#1 per pound of meat as directed by the manufacturer. This is usually 1/4 teaspoon per pound of meat.

Add the ice water carefully don’t splash yourself!

Once you mix it all up and get everything dissolved and added your ice water inject your meat every 3 inches with your brine solution until it squirts back at you pulling the needle out as you apply pressure.

Throw the meat in whatever container you will be brining in (you could use a zip lock bag in a container), add the remaining brine and place it in the refrigerator for 7 to 10 days turning daily to make sure it stays mixed and is evenly brined.

Once brined remove the meat from the refrigerator. Set the meat in the sink and rinse well with plenty of plain water. Dry off and allow water to leach out over about an hour and come up to room temperature.

Place meat in a 120°F smoker with dampers wide open and no smoke until dry to the touch.

After the surface of the meat has become completely dry smoke with your favorite wood at 150°F with dampers wide open for about an hour.

Crank the temperature up to about 180°F and dampers closed until internal temp of
155 degrees.

Chill overnight and slice thin.

To Make Chipped Beef on Toast

Sliced of chipped beef
3 or 4 tablespoons of flour
5 tablespoons butter
2 tablespoons oil
½ cup or more of milk
Salt and good cracked pepper to taste

Take slices of meat and cut into strips about once inch wide.

Pour a few tablespoons of oil in hot skillet and a good dab of butter. Fry meat until it is well cooked and slightly curling – don’t overcook!

Remove meat and add another few good dabs of butter to the pan. Heat until the butter bubbles and begins to take on color.

Throw the flour and brown to desired color.

Add milk and stir quickly to prevent lumps

Once it begins to thicken add meat back into the pan.

Serve over buttered toast

Note: This isn’t traditionally made with anything else but I like to add caramelized onions and sliced mushrooms. I also like a bit of garlic!  Smiley
 

ChippedBeef.JPG (101 KB | 27 )
ChippedBeef.JPG

Debi (aka Mom)
Smokers:
ECB -The Brinkman All-In-One Bullet type Water smoker
Camp Chef Smoke Vault 24 Inch propane smoker(aka -Black Beauty)                      
SunJoy horizontal with side firebox and installed propane grills for grilling or smoking
River Grille - Black Ceramic Egg                  
Smoke preference: Charcoal , Hickory, Apple, Cherry and pecan mix.

...
Reply #1 - Oct 29th, 2014 at 3:09pm

mneeley490   Offline
Senior Member
Registered User
Everett, WA

Gender: male
Posts: 1154
****
 
Ah, old Navy SOS.
I used to hunt with a couple guys that served in the Navy during WWII. They loved this stuff & would try to make it out in the woods. They made a decent version, but I doubt they cured & smoked it. May have to give this a try.
 

Char-Broil American Series side-smoker&&Char-Broil 5-burner propane grill&&22.5" Weber One-Touch Gold&&Stainless steel electric fridge conversion&&MES 30"
Reply #2 - Oct 31st, 2014 at 9:45pm

DeejayDebi   Offline
YaBB Administrator
It's all about sharing!
Connecticut

Gender: female
Posts: 25275
*****
 
It's pretty good but the store stuff it nasty salty no matter how you soak it
 

Debi (aka Mom)
Smokers:
ECB -The Brinkman All-In-One Bullet type Water smoker
Camp Chef Smoke Vault 24 Inch propane smoker(aka -Black Beauty)                      
SunJoy horizontal with side firebox and installed propane grills for grilling or smoking
River Grille - Black Ceramic Egg                  
Smoke preference: Charcoal , Hickory, Apple, Cherry and pecan mix.

...