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Canadian cow?

post #1 of 8
Thread Starter 

Is there a name for a cured beef tenderloin (I'm thinking Canadian bacon but with beef)?  If so what is it, what does it eat/taste like, and what is a good recipe?  I can't recall seeing/hear about such a thing nor do I know if it even makes sense. 

post #2 of 8
Thread Starter 

I guess maybe it's dried beef?  All dried beef I've had was horrible and salty. 

post #3 of 8

Why would you want to mess with such a good piece of meat? I can't imagine making it better with a cure. I'm sure someone will come along who has done it & can give you a better answer.

post #4 of 8
Quote:
Originally Posted by Biaviian View Post

I guess maybe it's dried beef?  All dried beef I've had was horrible and salty. 


The reason the dried beef you ate was too salty, is because you got it from places who had to go by special rules---like too much salt & dried too much.

 

You can use my Dried Beef recipe (in my signature below) with any piece of lean Beef, or a lean piece of Venison, much like you made the other day. 

Cut it very thin, and you'll have the best tasting Dried Beef you ever had.

 

BTW: They call the Beef Tenderloin "Fillet Mignon", so if you want Dried Beef, use Eye Round or some other cheap lean Beef.

 

Bear

 

post #5 of 8
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Why would you want to mess with such a good piece of meat? I can't imagine making it better with a cure. I'm sure someone will come along who has done it & can give you a better answer.



No idea.  I was just looking at a local ad for a meat sale and saw whole loins for $2.19/lb and beef loins for $5.99/lb (beside each other) and it made me go hmmm......

post #6 of 8
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post




The reason the dried beef you ate was too salty, is because you got it from places who had to go by special rules---like too much salt & dried too much.

 

You can use my Dried Beef recipe (in my signature below) with any piece of lean Beef, or a lean piece of Venison, much like you made the other day. 

Cut it very thin, and you'll have the best tasting Dried Beef you ever had.

 

BTW: They call the Beef Tenderloin "Fillet Mignon", so if you want Dried Beef, use Eye Round or some other cheap lean Beef.

 

Bear

 


 

Thanks.  I'm not looking to make dried beef or even to cure a tenderloin.  I was just curious if it is regularly done and/or what it would be called.  I've roasted and smoked plenty of loins in my day.  When we butcher a cow I keep the loins whole rather than cutting them into fillets because they make for a great dinner when having guests. 

 

Although, I would like to try some good dried beef so I may have to get a roast and give it a whirl. 

post #7 of 8

Tenderloin (or fillet ) is cured   in south Africa it is cold BILTONG (similar to beef jerky but more soft) it is warm air dryad with spices and cure.

biltong-hanging.jpg

in my opinion it is crime to cure  this cut. you should BBQ it 3 minute on each side on the grill salt and pepper

a good beer and good Friends

Ahronsausage.gif

 

 

 

 

 

 

post #8 of 8
Thread Starter 

Thanks!  That sounds interesting but a waste of a perfectly good tenderloin. 

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