DRIED BEEF

or Smoked Beef; Chipped Beef. The thick flank—the ‘‘round’’ (see Beer)—is the part generally used for dried beef. It is divided into ‘‘inside’’, (the part next the main carea ), ‘‘knuckles’’ (the meat surrounding the bone), and ‘‘outside’’—the first two being the choicest—then set for about ten to fourteen days in a pickle of salt, sugar (or mola es), and a little saltpeter, and finally hung up and smoked like ham. Large quantities are sold in thin slices, put up in tins, gla es, and wooden boxes. It should show a fine, even texture and a rich red color, and po e an agreeable nutty flavor. A popular method of service is to parboil, drain and serve with cream sauce. ‘‘Chipped beef’’ is thin-sliced dried beef. See also PemMican.