I’ve never had a problem with Armour, either. The dried beef adds the right amount of salty seasoning imo. But, some folks are more sensitive to salt and spices than others. My mom once sent back chicken noodle soup at a restaurant because it was too spicy-hot (i.e., too much black pepper). Lol.

I’ve made this recipe for over 40 years and use Buddig beef. You can usually find it on the wall where pre-packaged cold cuts are. I don’t find it to be salty and I have never rinsed it before using it.

@Cindy, or 2 cream cheese. It made it really good!

Used half the amount of dried beef it’s a bit salty. Loved this!!

Because of the cream cheese, I don’t think this is a good candidate for freezing. It should last in the fridge 5 days or so.

@Lynn,

I’m going to test this soon, before the holiday season kicks in, and then add the results to the post above. Right now, without having done it myself, my guess is, yes, it can be frozen. I would wrap it tightly in cling wrap, and then place in a freezer weight zipper bag or container. Thaw for a day in the fridge.

What I’m most curious about is how well the cream cheese core will spread on a cracker after thawing (the dried beef should be fine, as will the overall flavors). If you happen to test it before I do, I’d love to hear your feedback about how it turned out.

The jarred brand I buy is ready to use straight out of the jar!