Kippered Beef

[doctor phreak]

does anybody know is this consider jerky or is it considered a beef stick...and does anyone have a reciepe or a know how to make....i know its thick and not real hard to chew like jerky ....kinda of soft.....i would like to make some....any ideas...thanks

[curious aardvark]

I do remember eating this in the states and I think (prepared to be corrected lol) that it's simply a ground jerky.

I make my ground jerky in the dehydrator and yeah - it's a lot softer and moister than solid meat jerky.

The only ground beef jerky I've made was with chocolate and that's a secret recipe (really it is lol)
But I've made a few with ground pork that are excellent. (http://www.smoked-meat.com/forum/showthread.php?t=1504)

the oracle of all things - wkipedia says: As a verb, "to kipper" means to preserve by rubbing with salt or other spices before drying in the open air or in smoke. So beef or other meat preserved in the same fashion can reasonably be called "kippered."
But that's just normal jerky, so who knows what they mean by 'kippered' over there. You have such odd names for cuts of meat that I see no reason why the tradition shouldn't extend to the processed side of things as well :-)

[Kyote]

does anybody know is this consider jerky or is it considered a beef stick...and does anyone have a reciepe or a know how to make....i know its thick and not real hard to chew like jerky ....kinda of soft.....i would like to make some....any ideas...thanks


sorry Doc no clue...just did not want to ignore the post..:thumb:

[Gunslinger]

I do remember eating this in the states and I think (prepared to be corrected lol) that it's simply a ground jerky.

I make my ground jerky in the dehydrator and yeah - it's a lot softer and moister than solid meat jerky.

The only ground beef jerky I've made was with chocolate and that's a secret recipe (really it is lol)
But I've made a few with ground pork that are excellent. (http://www.smoked-meat.com/forum/showthread.php?t=1504)

the oracle of all things - wkipedia says:
But that's just normal jerky, so who knows what they mean by 'kippered' over there. You have such odd names for cuts of meat that I see no reason why the tradition shouldn't extend to the processed side of things as well :-)
I have wondered about this myself many times. And the only conclusion I have come to is this, and I'm sure I'm probably wrong but here goes;
American jerky as CA has said many times is cooked. And for the most part, as evidenced by most all the jerky posts in forums, is true.
Kippered seems to be anything salt cured and dried. Preserved, but not cooked.

[curious aardvark]

yeah but the kippered jerky I remember was pretty soft and chewy. if it had just been salted/cured and dried a bit it would have been similiar to biltong - which it wasn't.
It was definitely a ground processed jerky of some kind.
I'll go have another look online ;-)
Kippered beef jerky means moisturized beef jerky. More moisture results in a more tender beef jerky and more taste!
Hmm could be using a chemical additive that helps water retention and an enzyme that softens the meat.
Given the incredible lack of information on this process I'm going with: chemically modified protein structures and chemically added moisture retention.
But you can definitely get a similiar and more natural product at home with ground jerky.

[Gunslinger]

You do have a point, Anteater dude.
I'm going with this as a definition.
Kippered, kipper, or kippering-A mythical process known only to Greek gods.:thumb:

[Jimr]

I've eaten kippered beef sticks and have to agree with doc, they are softer and similar to jerky, the not-ground type, but seemed to be a little more salty and had an almost sour taste to it......much like a snack stick with citric in it. Would a brine with citric acid in it be used then semi-dried be the process??

[Gunslinger]

Would a brine with citric acid in it be used then semi-dried be the process??

Nope.

Kippered, kipper, or kippering-A mythical process known only to Greek gods.:thumb:

This is the only explanation.:lol:
Actually, maybe you're on to something. Never considered brine.

[curious aardvark]

hmm citric acid is a preservative - but would also break down muscle fibres.
The brine would add the moisture - particularly if it was injected (which, this being a commercial process it definitely would be).

Could be you're onto something there :-)

[crusty ol salt]

this was a very interesting article on the subject, i think i needed a couple additional science classes to get it all

http://findarticles.com/p/articles/mi_m3289/is_7_168/ai_55412222/

This site talks about cold smoking the beef as part of the process

http://www.texascooking.com/Askdocjohn062006.htm

did some more research looking at this from a different view, kinda reverse engineered it. if kippered herring is herring that is split, brined and cold smoked, would not the same be true of kippered beef?

would that allow you a higher moisture content?

just brainstorming


good luck

[supervman]

Well, I SURE like my kipper snacks but those fishies ain't beef! :)

[crusty ol salt]

not trying to steal this thread here is a thread i started on kippers

http://www.smoked-meat.com/forum/showthread.php?p=35362#post35362

[Jimr]

After reading ol salt's link on beef snacks I noticed there was encapsulated citric in some of the products made. There would be a start to "conjuring" up a recipe......

[curious aardvark]

cool very interesting article crusty - cheers for link :-)

So the best way to try and make ypur own kippered beef would be with an injected flavoured cure and a very slow drying process - probably in the fridge or a salami drying cabinet (if ya got one lol). And finish off with a few hours of cold smoke

You could probably do something similiar with a modified biltong process as well.

[travcoman45]

I was brainstormin to, then all a sudden this great white flash an it was all over with!:lol:

The plant I toured made some kippered stuff, was injected with I beleive the citric acid an some spices heavy on salt cause ya could smell an taste the salt in the air, oh an the dreaded liquid smoke! Stuff was cold smoked, read that as stored in a cooler, then processed. Don't know ifin that how everbody does it, but theres wasn't bad, wasn't great, but wasn't bad. Sure somebody round here can make us some far better!

[crusty ol salt]

now i know some of you wild and crazy jerky making machines out there have been pondering what kind of injection, the perfect brine, how long of a soak, and just how dangerous it is to cold smoke beef.

We can't let doctor phreak down and let this thread die on the vine...

okay maybe we can, but it sure would be nice to see some ideas.

what if is as easy as this guy says in this article Kippered beef has been put thru a smoke cycle and jerky is just dried

http://www.texascooking.com/Askdocjohn062006.htm


God Bless