Dried Double Smoked Beef

Discussion in 'Beef' started by meateater, Aug 8, 2011.

  1. meateater

    meateater Smoking Guru SMF Premier Member

    I’ve been wanting to do this for so long “Thanks Bearcarver for the idea” so the other day these rounds caught my eye and I knew it was time. I got them home and double checked the butcher’s weight “been doing that lately” and it was spot on. I got my brine and cure ready. First I put the rounds in a container and covered with ice cold water and pulled the rounds back out. Next I added  ¼ cup of Lawry’s seasoning salt and ¼ cup Old Bay and mixed it up really good and took a taste, perfect amount of salt and flavor, next added 1 tbs.of garlic juice and the correct amount of cure #1 for the meat and rounds back in the container for a 14 day soak. Now out of the brine and cure I gave them a rinse put them on a rack and into the fridge for a few hours to drain and tighten up. After a fry test “That Rocked” I dusted them with garlic and onion powder and cold smoked them with hickory dust in the trusty AMNS for 5 hours. Back in the fridge till tomorrow. Now for the finale, I hot smoked them with a small piece of Mesquite that was soaked to almost double the weight “24 Hrs” and took them to 135 and put them in a container and straight to the fridge to meld for a day before slicing. My only regret was not making more. Enjoy ! 

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    After five hours of cold smoking with hickory. 

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    Now for the hot smoke with mesquite. 

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    Dry.

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    Soaked.

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    BEARVIEW !!!

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  2. Looks yummy nice job
     
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Sammies for everyone !!!!!!!!!!!!!!!!!!!!!!!!!!!!!..............................nice.......[​IMG]
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Great, Meateater!!!

    That is kinda different than Dried Beef---I was thinking about trying that myself awhile ago.

    Yours is more like a cured and smoked moist Beef lunch meat.

    Dried Beef is held in the smoker, with heat for a much longer time.

    Mine is even a little on the moist side, compared to store bought.

    That is also why you have to slice Dried Beef paper thin.

    Yours is nice and tender, without slicing it that thin.

    I still might try some like yours sometime, because it really looks good!!!

    Nice BearView too!!!

    Thanks,

    Bear
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    In Elvis voice " Thank you, Thank you very much" 


    In Elvis voice " Thank you, Thank you very much" 
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Thanks Bear, after slicing it up I realized how moist it was and was more like roast beef, probably due to the wet brine. My next batch I'm gonna dry cure and spend a little more time to dry it out. That will be soon as this ain't gonna last. [​IMG]
     
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    I don't think the way you cure it matters.

    The difference in how dry the "Dried Beef" gets is all how long you smoke it & dry it in the smoker.

    That's why I keep it in at below 140˚ & 160˚ for a loooong time, so it won't finish, but it will smoke & dry a lot.

    Then when I figure it's dry enough, I take it to the final temp.

    Like I say though, yours looks good---Wish I had a taste!!!  [​IMG]

    Bear
     
  8. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Here's how I do mine, a bit different, from a few years ago:

    http://www.smokingmeatforums.com/forum/thread/74622/s-o-s-smoked-dried-beef

    Dad used to do barrels of dried beef at his store 2 - 55 gal. drums at a time to fill the smokehouses, and had a big Hobart automatic slicer to slice it on (that was one of my jobs, to slice the dried beef early in the mornings because it tied up the slicer so long, so before I'd go to school I'd slice up 10 lbs. or more of dried beef at 5 am, package it up in ¼ lb. packages for that day's sales, sometimes more).

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    There''s that big Hobart Automatic slicer behind dad on the left; I got to know that equipment up front and personal, believe me!  We also did over 300 lbs. of hand-sliced bacon on it every week too (that's why we couldn't tie it up during the day slicing the dried beef because we were constantly slicing bacon, both rind on and rind off on it).
     
    Last edited: Aug 8, 2011
  9. meateater

    meateater Smoking Guru SMF Premier Member

    The wheels are a churning! That's why I love this place ! [​IMG]
     
  10. meateater

    meateater Smoking Guru SMF Premier Member


    I appreciate the nod, thanks POP ! [​IMG][​IMG]
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It sure looks good from here Meateater!
     
  12. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Awesome Job Mike!

    Todd
     
  13. venture

    venture Smoking Guru OTBS Member

    Looks good!  I have to get off my duff and try that!

    Good luck and good smoking.
     
  14. meateater

    meateater Smoking Guru SMF Premier Member

    Thanks alot. [​IMG]


    I made enough, grab a plate. [​IMG]
     
  15. meateater

    meateater Smoking Guru SMF Premier Member


    Thanks Al it is! [​IMG]

    Thanks Todd, just glad I have a AMNS! [​IMG]


    Give it a shot, I had sammies at work today, oh yeah. [​IMG]
     
  16. roller

    roller Smoking Guru SMF Premier Member

    Looks like you new what you were doing...Looks Great !!!!
     
  17. meateater

    meateater Smoking Guru SMF Premier Member

    I just might have to break down and get a MES so I can control my temps better, my watt burner is either on or off. [​IMG]  Can't have enough smokers , right. [​IMG]
     
  18. meateater

    meateater Smoking Guru SMF Premier Member


    Thanks Roller, even a blind hog finds a acorn once in a while. [​IMG]
     

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