Evening Republican, Volume 23, Number 23, Rensselaer, Jasper County, 26 January 1920 — Dehydrated Beefsteaks. [ARTICLE]

Dehydrated Beefsteaks.

Wichita, Kan.—A. E. Smoll, a chemist with a packing company here, is experimenting with a'view to reducing the high cost of living. His latest experiment is with beefsteak. By a process' of dehydration—drawing all the water out of the meat —the steak is in a good state of preservation and is capable of being kept almost indefinitely. When it is desired to bring the steak back to a condition of freshness all that is necessary, Mr. Smoll says, is to soak ft In water. The meat is said never to lose its odor of fresh meat and it is as tough as sole leather when dehydrated.