1st Sirloin Tip Sliced and curing now: q-view

[forluvofsmoke]

This could prove to be a lesson learned. As I was checking through pics, I realized that I got distracted when my SIL and Nephew dropped by while I was measuring cure and seasonings after weighing the meat. Take a close look at the pics and see if you can find my boo-boo.

I picked this up yesterday at a reduced price (bargain buy), as it was 2 days from the sale date. I didn't want to wait to get it sliced and curing, as the risk of it going bad grows with everyday that passes, so to the slicer we went. I won't be able to smoke and dry it until my next days off work, so 5 more days to wait.

This is done with my Pepper Jerky Seasoning Recipe found here:
http://www.smokingmeatforums.com/for...ad.php?t=82503


The Sirloin Tip, with the 2 main muscle groups separated trimmed:






Weighing the trimmed and sliced sirloin to calculate the cure/seasoning amounts:



Bagged, labeled and ready for cure in my new meat fridge:


Find a discrepancy anywhere?

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I'll find out how this works out. It could prove to be quite salty...

At this point, I think I'll let it go for the 4 days cure, soak in fresh water for about 15 minutes to draw some salt out, drip dry and re-season lightly after tossing onto smoker grates...that should work out OK.

Thanks, wish me luck!

Eric

 

[beer-b-q]

Scale says 3.75lb and baggie says 4.75lb...

Keep us posted on the outcome...

PS: Nobody would have known if you hadn't spilled the beans on yourself...

 

[forluvofsmoke]

LMAO!!!!!!!!!

Yeah, I only posted it up this way so that others may heed this tip when weighing/measuring....STAY FOCUSED!!!

I'm not worried about the outcome though, soaking in water after the cure should do the trick. It's always a good idea to have a back-up plan tucked under your shirt sleeve.

Thanks, Paul!

Eric

 

[desertlites]

I saw 2 wrongs-whats the other????

 

[mballi3011]

I have also found two but thats all I can fine myself. You can let us know if their are anymore OK?

 

[forluvofsmoke]

OK, I'm really picking folks brains here...just a teaser to see if you know your cuts of beef...

It's not a Sirloin Tip..........it's a..........


Eric

 

[forluvofsmoke]

ROUND TIP!!!!!!!!!

I guess I had many distractions today to be able to forget what cut of meat I just had in my hands when I posted this.

The wood cutting board with raw meat was pointed out to me by desertlites as the second boo-boo. My plastic boards are getting pretty rough, so I didn't see much difference between the lesser of 2 evils.

Anyway, the trivial pursuit has come to a close...heh-heh-heh!

I'll drop in with the pics of smoking/drying/finish in a few days.

Thanks all!

Eric

 

[forluvofsmoke]

This stuff was tightly packed together in the ziploc bag...no free moisture, so the long (4+ day) cure did a fine job. I had a heck of a time pulling the pieces out, separating and un-folding to load the SNP this morning...the meat was slightly moist, but very firm.

I normally would have smoked this in the Vault, as it does a beautiful jod with jerky, but I needed it for sausage and pastrami today. I figured I'd use alot less*** charcoal for a long cold smoke/jerky drying than a long hot smoke for the pastrami/sausage.

I retraced my steps, mental notes and written notes and realized last night that I didn't mix seasoning/cure for 4.75# after all. So, I went straight from the bag to the smoker without*** a rinse/soak/reseasoning of the sliced beef. Distractions can really throw the brain into second-guessing mode, making you THINK you screwed something up, when you actually did not.

3.75# sliced 1/4 to 3/16" thick was a pretty good load for the SNP 40:




The brighter red coloring is where the seasoning is quite a bit heavier on the meat, so it won't all have the same intensity...that gets boring to me...spice it up here and there for some excitement, I say!:


Back later with the results.

Thanks all!

Eric

 

[forluvofsmoke]

It appears that my SNP isn't tuned for cold smokes with the mods I've done to it. T^he firebox end is running hotter and drying the jerky right on target, but the vent end is lagging behind. I'll have to get the drier pieces moved to the far end and moister pieces towards the sfb to even things out a bit...been so busy with my chix sausage and [pastrami smokes that I didn't keep close enough watch over my jerky.


The drier pieces are starting to take on a nicer color now:














Finished pics later!

Thanks!

Eric

 

[forluvofsmoke]

Taste came out better than I expected it would, pretty spicy, but very good...salt content was OK, also. Texture is a really nice chew, some tougher spots due to the muscle groupings in the round tip, but that's expected.











I started with 3.75#, and finished with 2# flat.

I'm having second thoughts about using the jerky gun and 85/15 ground chuck now...more money for the whole muscle meats, but much less labor intensive, and I like the various textures much better myself.

My wife and a couple of the kids still like the ground meat jerky better, and say they'll help with the process to make it..I can live with that as well.

Eric