Beef Bites? Any ideas? (similar to jerky or candied salmon)

Discussion in 'Beef' started by cael, Aug 13, 2015.

  1. I'm not sure about where you guys are from, but here in Alberta we have a product called Tender Bites, or Steak Bites depending on the brand.

    They taste like beef jerky, but are well..tender.    And chewy.   Hint of sweet just like many jerky flavors.

    And ideas of what cut of meat to use?    I imagine I would use a jerky marinade.   And would you cook them low and slow, or a little higher.  (I've got a MES 30, so 275 is my high).

    Thanks for any ideas you might have.
  2. I would think that the closest thing to this would be burnt ends.  Once you cook the brisket and get them to your liking, maybe you could run them through a dehydrator.

    Damn that sounds good just typing it.....
  3. bmaddox

    bmaddox Master of the Pit

    Some people cut up chuck roasts into faux burnt ends.
  4. I have yet to make Burnt Ends, though I pick up my first Brisket this weekend.    But to my understanding aren't they sort of fatty, and 'loose'?    Like not a tender but solid piece of meat?    Or will they hold together, I have no idea.
    Last edited: Aug 14, 2015
  5. To be honest, neither do I.  Last brisket I did was a flat.  I'm still new to this.  I'll have to do some more research before I go full brisket.  It is the point though, which is fatty.  I think if you grill em up a bit and then dehydrate them (as I had suggested earlier), they might be close to this consistency.
  6. Once you try burnt ends, there's no going back!!
  7. I think you're asking for a jerky recipe and not a brisket recipe, right? I couldn't tell you specifics but I would think you would need to use some cure #1 as you would be really low and slow for a long time. There are several people on this site who can give you specifics like DaveOmak, dirtsailor, nepas, pops, geez the list is super long. But I would for sure ask for their help, botulism is a serious bummer. Pm them, they will help you or tell you who can.
  8. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

  9. Thanks. That's super! I buy them at 7-11, Walmart, even Costco. 😀

    This pic is from today at 7-11.
    Last edited: Aug 15, 2015
  10. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Thanks Cael.  Next time I'm in Edm, I'll pick up a bag and try them.

  11. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    The liquor store right down the street from me carrys that.  Never considered trying them.  But since I'm going fishing next weekend and I get really hungry.......
  12. Aha!   More research found something interesting.    Kippered Beef.    The only difference between beef jerky and kippered beef is the amount of moisture.    So kippered beef simply cuts the beef thicker and thus will have more moisture in it.

    This website suggests using flank steak, which makes sense to me, but I'm open to suggestions.     So I'm thinking a cure/marinade for cubes cut about 1/2 - 3/4 inch thick and then placed on something with holes in it (foil tray, bbq basket, etc) and smoked at 150 for about 6 hours.  Ish.    There are some fine marinade recipes in the Jerky section of the forum.

    Anyone see any flaws with the above?
  13. I think that would be very close to what OP was looking for.  Instead of strips, make chunks and go at it!  I think Flank steak would be perfect for this, as I think it holds those specific flavors better.  

    I am probably going to have to try this.

  14. bmaddox

    bmaddox Master of the Pit

    I would be worried about producing a dried beef that retains some moisture but doesn't use any cure. Sounds like it could get a little funky. 
  15. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I would use a lean cut of beef such as Top Loin, top round or eye of round. Cut into 3/4 inch cubes and place in a brine solution that contains Cure #1. Then into the smoker in a grilling basket over a mix of apple and hickory.  If you don't use a lean cut of meat that fat can go rancid on you even when a cure is used.
    rapidad likes this.
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Better late then never! I make jerky like this occasionally. I use whatever jerky cure I want. I do use cure #1 in all my homemade cures. For nuggets I typically slice the meat to the thickness I want 3/4"-1". Then mix in my brine or rub. Let it sit over night.

    I use my standard process of ramping up the smoker temp ever hour. Start at 120-130. No smoke for the first hour. Then I ramp the temp up 10 degrees and add smoke. Every hour I ramp the temp up until I get the smoker to 160. I leave it there until I get the texture I am looking for. Once done I cut up the strips into nuggets.
    Alternatively you can cube the nuggets prior to applying your cure. I'm order to smoke you would need q-mats or frog mats or a perforated pan to them from falling through the grates. You can also skwerer them too.
    cael likes this.
  17. Yup, all of the marinade recipes call for Cure #1, so all good there.

    And thanks Dutch for the meat tips.   Top loin is a bit pricey around here.   :)   Round would be cheaper so good call there.    Seems likely that is what I'll go with.

    This link was great for choosing the leanest.
  18. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

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