For breakfast, try chipped beef with scrambled eggs. If you ever tried adding bacon or sausage crumbles or chunks of ham to scrambled eggs, then you know just how delicious the meal can become with the addition of salty, cured meat. Dried beef is a great alternative to try. Add in your favorite veggies or cheeses to create your perfect breakfast scramble.
You can also combine this idea with creamed chipped beef, ladling the white gravy and meat over scrambled or fried eggs. Add a piece of toast, an English muffin or a biscuit to soak up some of that delicious, rich gravy. Nothing will feel quite as hearty or straight from a farmhouse breakfast table than this meal. The simplest way to enjoy dried beef is to eat the slices straight from the packaging. Try a slice of smoked dried beef on a cracker or in between slices of bread as a sandwich.
You can add all your favorite toppings and condiments as you would with other sandwiches. Just keep in mind that dried beef can pack a stronger flavor than you may be used to from other varieties of deli meat. You might also find you enjoy it best as an addition to other milder deli meats. Make a turkey sandwich, for instance, and add a slice of dried beef for extra flavor. Cheese balls are a popular appetizer that can be casual enough for a game day get-together or elegant enough for an upscale dinner party.
Many cheese ball recipes include diced ham or bacon bits, but some recipes call for dried beef. Cheese ball recipes typically start with cream cheese and can contain various other ingredients mixed in. Some staple additions in dried beef cheese balls are chopped green onions and Worcestershire sauce.
You can also add shredded cheese. Dried beef is an excellent choice for a cheese ball because it will cut the mild cream cheese with a delicious, salty flavor. You can also roll your cheese ball in chopped dried beef, or just include the beef inside and roll the ball in chives, nuts or another ingredient that can double as both garnish and added flavor.
Serve the cheese ball with your favorite crackers. Another scrumptious appetizer using dried beef is known as hot Virginia dip. The base of the dip is a combination of cream cheese and sour cream. Minced dried beef is the staple ingredient, which flavors the dip, along with garlic and minced white or green onion.
There are many versions of dried beef dip you can make. Add in all sorts of ingredients and serve it hot or cold. For hot Virginia dip, though, you must top with toasted pecans, bake the dip and serve it hot and melty. You can make this dip ahead and wait until shortly before serving time to stick it in the oven. Everyone enjoys a good dip, and hot Virginia dip is a delicious option your guests may have never tried before.
Another way to serve dried beef is alongside other cured meats and cheeses on a charcuterie board. Of course, to earn a spot on your board, the dried beef should be high-quality. A great charcuterie board should provide plenty of variety, which you can achieve through the various cheeses, crackers, fruits, nuts, olives, spreads and jellies you include.
But what about the meat on the board? Many cured meats that are traditional inclusions on a charcuterie board — including prosciutto, salami and pepperoni — are made from pork. Dill pickle wraps are easy to put together and are a fun snack or appetizer to serve at a barbecue, tailgate or party. These wraps include dill pickle spears, cream cheese and dried beef. The tanginess of the cream cheese, tartness of the dill pickles and saltiness of the dried beef create a dream combination of flavors.
You can also chop up your pickles and dried beef and mix them in cream cheese to make a dip version of this appetizer. Start by encasing dill pickle spears in cream cheese. Then wrap slices of dried beef around the cream cheese pickles. You can use multiple slices of meat and stick them together with another smear of cream cheese. After assembling, refrigerate the pickle wraps to let them firm up. Of course, your own preference is the most important thing to pay attention to, but you may enjoy your dried beef more by sticking to these practices.
Our first tip is to purchase dried beef that is made from quality cuts of meat and created using authentic ingredients and processes. The result is a savory, high-quality product that blows away low-quality, prepackaged versions of dried beef at the grocery store. Because dried beef is generously salted, you may find that adding it to dishes eliminates or diminishes the need to add any other salt. You can then taste the dish and decide how much salt to add or whether you need any at all.
Adding the dried beef in early during the cooking process will allow the salt to permeate the rest of the dish. The National Bioengineered Food Disclosure regulations do not require disclose on the label for this product, this product may be exempt because of USDA amenability, has either no ingredients from a bioengineered source or if it contains an ingredient from a bioengineered source the ingredient has either highly refined ingredients that does not contain detectable modified genetic materials or certified organic.
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Video Collection. Our famous cured, top-quality beef knuckles are slow-dried in the smokehouse. Pennsylvania locals enjoy smoked dried beef knuckle by the slice, as deli meat or as creamed dried beef over toast , biscuits and potatoes. Back in the s, smoked beef knuckle was one of S. In the early years, dried beef was made by salt-curing knuckles in large batches.
Once salted, the knuckles required 10 weeks of cure time in the coolers before they were soaked in water to reduce the salt. Weaver then applied his signature smoking process to achieve a richer flavor.
Today, our thin-sliced Lancaster dried beef is cured with a liquid cure to achieve instant curing at the center of the knuckles.
Our smokehouse process takes two weeks, resulting in savory, slow-dried beef knuckles that are for sale straight out of Lancaster, PA.
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