Thin Sliced Smoked Dried Beef
Our famous cured, top-quality beef knuckles are slow-dried in the smokehouse. Indulge in a Lancaster County, Pennsylvania comfort food with Weaver’s smoked, dried beef. Pennsylvania locals enjoy smoked beef knuckle by the slice, as deli meat or as creamed dried beef over toast, biscuits and potatoes.
Back in the 1920s, smoked beef knuckle was one of S. Clyde Weaver’s signature items. 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.
Order a traditional Lancaster County favorite today!