Kippered Beef: Exploring the Flavorful World of This Smoked, Cured Meat

Stroll down the cured meat aisle at any grocery store and you’re likely to come across an interesting product called “kippered beef.” With an unusual name and distinct reddish-brown color kippered beef stands out from other packaged meats. But what exactly is kippered beef, and how does it differ from similar preserved meats like jerky?

In this article, we’ll delve into the unique process and flavor that define kippered beef Once you understand what makes this smoked, cured beef special, you’ll be eager to start cooking with it!

The Meaning and Origin of “Kippered”

First, where does the term “kippered” come from in regards to meat like beef?

The word kipper traces back to the Old English term “cypera,” meaning a male salmon during spawning season. These fish were commonly split open cured with salt and smoked over wood chips to preserve them. This process was known as kippering.

Over time, the technique was adapted for other meats besides fish. Beef, pork, and mutton could be kippered by curing them with salt, spices, and smoke to prolong shelf life. The term “kippered” came to signify meats preserved with this combined smoking and curing process.

So while we tend to associate kippering with fish like herring today, it’s also applied to a range of smoked, cured red meats like beef.

How Kippered Beef Is Made

The kippering process is what gives beef its distinctive flavor and texture. Here are the key steps:

• It starts by coating beef fillets or steaks in a dry cure of salt, sugar, and spices.

• The cure draws out moisture and penetrates deep into the meat for flavor and preservation.

• The beef then gets hot smoked slowly over fragrant wood chips like hickory.

• Smoking infuses appetizing smoky notes while further drying out the meat.

• Temperature and duration varies based on the cut to prevent overdrying.

• Once fully smoked, the kippered beef is sliced and vacuum sealed to prevent spoilage.

• For service, the sealed packages can be sold refrigerated or frozen.

It’s the delicate balance of curing, drying, and smoking that makes kippered beef stand out from other cured meats.

How Kippered Beef Differs from Jerky

Kippered beef is sometimes likened to beef jerky, but the two have some distinct differences:

• Jerky relies more on dehydrating or drying meat, while kippering focuses on curing and smoking.

• Jerky is often made from very lean cuts like flank or round. Kippered beef uses fattier cuts like ribeye for moisture.

• Jerky is normally sliced into thin, chewy strips before drying. Kippered beef is kept in larger slices or fillets.

• Jerky can use raw meat and be dried at lower heat. Kippered beef must be fully cooked throughout the smoking process.

• Jerky tends to be harder, chewier, and shelf-stable. Kippered beef retains more moisture for a tender, slicable texture.

• Jerky has an intensely dried flavor. Kippering makes beef milder and smokier in taste.

So while jerky and kippered beef are both preserved, smoked meats, kippering utilizes different techniques that create a distinct texture and flavor profile.

Ingredients and Flavors in Kippered Beef

True kippered beef consists of only beef, salt, sugar, spices, smoke flavoring, and perhaps a touch of sodium nitrite. Authentic versions don’t contain MSG or artificial preservatives.

Here are some of the tasty seasonings commonly used:

• Black pepper – Provides subtle heat and mustiness.

• Coriander – Imparts an earthy, aromatic note.

• Onion powder – Adds savory depth without sharper fresh onion.

• Garlic powder – Gives a rounded mellow flavor instead of raw garlic’s bite.

• Corn syrup or brown sugar – Contributes sweetness to balance with saltiness.

• Hickory smoke – Infuses a rich, woody smokiness.

These ingredients deliver big flavor without overpowering the supple beefiness. The kippering process merges everything into a harmonious cured meat taste.

How to Serve and Eat Kippered Beef

Part of the appeal of kippered beef is how versatile it is to use. Here are some of the tastiest ways to serve it:

• Enjoy thin slices on crackers for an easy appetizer.

• Chop it up to make smoked beef salad or pasta salad.

• Wrap slices around pickle spears for a fun twist on rolled sandwiches.

• Dice and add to scrambled eggs, pizza, baked potatoes, or nachos.

• Layer on sandwiches and paninis in place of sliced deli meat.

• Fry quickly in oil for crisp smoked beef tacos or quesadillas.

• Add larger chunks to hearty stews, bean dishes, and potatoes.

Because it’s already fully cooked, kippered beef can be enjoyed both cold and warm in all kinds of recipes. Feel free to get creative with this adaptable cured meat!

Buying and Storing Kippered Beef

When purchasing kippered beef, look for high-quality options without a lot of unpronounceable ingredients. Seek out minimally processed brands without excessive sodium levels.

For storage, keep refrigerated and use within 2 weeks of opening. Unopened, it will last 1-2 months refrigerated and up to 6 months frozen.

Canned kippered beef has a longer shelf life of 2 years or more. Once opened, transfer canned meat to the fridge and use within a week.

Is Kippered Beef Healthy?

Like most cured and smoked meats, kippered beef is high in sodium, which should be limited for heart health. It also contains nitrates/nitrites, saturated fat, and cholesterol to be mindful of.

However, kippered beef can be part of a balanced diet in moderation. Look for low-sodium options and stick to recommended serving sizes.

Compared to bacon or sausage, kippered beef supplies less overall fat and sodium due to its lean cut and minimal processing. The protein provides sustaining nutrition for an active lifestyle.

Overall, kippered beef is a better choice than many cured meats if enjoyed responsibly.

Making Your Own Kippered Beef at Home

Want to DIY kippered beef? Here’s an overview of the home kippering process:

Ingredients:

• Beef fillet, such as tenderloin

• Salt, brown sugar, pepper, coriander, garlic powder

• Hickory wood chips

Steps:

1. Mix dry cure ingredients and coat beef completely. Cure in fridge 3-7 days.

2. Rinse cure off beef and pat dry.

3. Smoke at 150°F for 2-3 hours until beef reaches 145°F internally.

4. Rest smoked beef for 30 minutes before slicing across the grain.

5. Optionally re-smoke slices at 150°F for 1-2 hours for deeper color and flavor.

6. Cool smoked beef completely before sealing in vacuum bags to preserve.

Follow proper food safety and handling to craft your own tender, smoky kippered beef at home. Experiment with different wood smoke and seasoning flavors.

Key Takeaways on Kippered Beef

To wrap up, here are the key facts that define traditionally kippered beef:

• Kippered beef is cured and smoked rather than just dried like jerky. This creates a distinct flavor and texture.

• Spices like black pepper and coriander add subtle flavor during curing.

• The beef gets smoked slowly over aromatic wood chips, usually hickory.

• Choice cuts like fillet or ribeye are used for the best moisture and quality.

• Slicing across the grain before serving ensures tenderness.

• Kippered beef works well in many dishes from sandwiches to salads to pizza.

• Enjoy in moderation due to higher sodium levels typical of cured meats.

With its sophisticated smoking and curing process, kippered beef satisfies cravings for rich, meaty flavor. Discovering this unique preserved meat opens up new recipe possibilities.