-=> Quoting Dave Drum to Mike Powell <=-

 DD> Dried beef is not nearly as salty as chipped beef.

When you speak of dried beef are you referring to jerky or some
other variety of dried meat.

Where I live, the Dene people dry meat without brine or seasonings,
not even salt, just wind and sun and perhaps a little smoke. (I
prefer jerky but a lot of my northern family prefer plain "drymeat"
as that is what they grew up with.)

A gluten free recipe leftover from an old thread ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Israeli Couscous
 Categories: Middle east, Israeli, Lamb, Pasta
      Yield: 6 servings
 
      1 lb Lamb, cubed
      1    Onion, minced
    1/2 c  Tomato sauce
      3    Tomatoes, peeled and chopped
      3 c  Water
           Salt and pepper
      1    Bouquet garni
    1/2    Cabbage, shredded
      3    Turnips, diced
      3    Green onions, sliced
      1    Sweet potato, diced
  1 1/2 lb Millet couscous
 
  Saute meat with onion.  When brown, add tomato sauce and the
  tomatoes. Add water, salt, pepper, bouquet garni.  Bring to a boil.
  Add vegetables. Simmer 1 hour.  Remove meat and vegetables and
  bouquet garni. Add the couscous to the sauce, simmer until thoroughly
  cooked. Serve hot with meat and vegetables.
  
  From "The Joys of Jewish Cooking," by Stephen and Ethel Longstreet

  Posted by Hilde Mott 2/1/95
 
MMMMM
             

Cheers

Jim                                      

... Man food: beef jerky, beer, and brats.

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