How To Dry Beef Recipes

Steps:

• Mix the last three ingredients well, rubbing out all lumps.
• Divid mixture into three equal portions.
• Place meat in a large bowl and rub thoroughly with one portion of the mixture; let stand one day.
• Drain off any liquid and follow same procedure on second and third days, turning meat several times a day.
• Allow meat to remain in bowl for 7 more days, then hang up until meat stops dripping.
• When dripping has stopped, hang in a cool place about 6 weeks to dry thoroughly (a good curing temperature is approximately 40F).
• Wrap meat in clean muslin bags and keep in a cool place.
• If in 6 months, meat becomes too hard, soak in cold water for 24 hours and wipe dry.
• Wrap again in muslin and hang in a cool place.

Steps:

• In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

Steps:

• Melt butter in 2 quart (non-stick) sauce pan or larger.
• Shred dried beef by hand into small pieces.
• Add dried beef to melted butter and cook over medium-high heat until edges curl (about 10 minutes but watch carefully-don't burn it).
• Stir in flour and mix thoroughly.
• Add milk, reduce heat to medium low and continue stirring frequently until mixture is smooth & bubbly. (Depending on how thick you like it, it may take from 20 minutes to 1 hours to achieve desired consistency).
• When it's as thick as you'd like, bring to a boil, stirring constantly and boil 1 minute.
• Remove from heat and serve over toast and/or home fried potatoes.

Steps:

• This works well for almost any size roast! I've used it for roasts as small as 3 and as large as 10, with nearly identical results. Best cuts to start with are large, tender cuts of beef - such as a rib or sirloin roast. Sirloin-tip, rump, rolled-rump, eye-of-round or top-round roasts will also benefit from this cooking method if they are graded prime or choice.
• Preheat oven to 375 degrees.
• Season roast with salt and pepper, garlic salt, steak seasoning or whatever you like, including not at all. You can also add onions and/or carrots to your dish if you wish. They will be VERY well done, but I think they are delicious.
• Put the roast fat side down in a roasting pan or a Pyrex baking pan. I don't recommend using a rack under the meat, but that's just my preference.
• Put roast in oven for one hour. For a 7 PM meal, you can start it as late as 11 AM; for a 6 PM you can start it as late as 10 AM, and so forth. Or you can start it at whatever time you get up, which is what I usually do, since I leave for work at 8.
• At the end of the hour, turn the oven off, BUT DON'T OPEN THE OVEN DOOR! If there are going to be people in the house during the day, I put a note on the oven door saying DO NOT OPEN.
• About an hour before your meal, turn the oven back on to 375 degrees for 45 minutes. I usually put my potatoes, wrapped in aluminum foil, in at this time. At the end of the 45 minutes, take the roast out, and let it stand for 5 to 10 minutes. It's going to look burnt, but the meat will be wonderful! The pan drippings make great gravy, too!
• Carve and enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until tender, about 8 minutes. Drain and transfer to a greased 9x13 inch baking dish.
• Melt the margarine in a saucepan over medium heat. Whisk in the flour using a fork so that no lumps form. Gradually stir in the milk. Bring to a simmer, stirring constantly, then add the cheese. Cook and stir until smooth. Stir in the cream of mushroom soup, and then the dried beef. Stir into the noodles in the casserole dish, and top with crushed potato chips.
• Bake for 30 minutes in the preheated oven, until the sauce is thick and bubbling, and top is toasted.