Guess I'm just a dumb PA Dutchman but that seems to a bunch of work for simple dry beef or venison for that matter. Everyone has their own concoction for dry beef but my feeling is that it is in the brine. My brine includes the spices and is not injected. Rather, it is absorbed through the process of brining. The longer I brine, the shorter I smoke simply because the meat becomes less hydrated. We like it dry to the touch in this neck of the woods for SOS and and other baking goodies.
Just my two cents
Next one you do, post it for us.
BTW: I don't normally inject. I only inject if something is too thick to cure properly from the outside to the center.
Edited by Bearcarver - 7/16/11 at 3:07pm