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First try at Bear Beef.

post #1 of 5
Thread Starter 

I cut up an EOR, trimmed well, and split in half and then cut each of them in half thickness wise. Rubbed with TQ and brown sugar

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That is only one of the 4 pieces, I then bagged each of them and put in the fridge and turned every day, they were in the fridge for 13 days until I could get to smoke them today. I rinsed them off last night and soaked, did not fry test only tried a sample of each after the soak, not much of a salt taste, nothing compared to jarred dry beef, into the CS this morning about 6:15 at about 130 with cherry wood, had to go to a former customer of mine to help make breakfast for people at his family picnic. Got home around 1:15 temp was 137 bumped to 180 for about 2 hours till it hit 150 and then did 200 for around and hour temp hit 161 by the taylor.

 

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Tried some no saltiness, but good not to much smoke and it will mellow some after a few days I guess, the girlfriend thought it was good so I am golden. Off tomorrow to look for some boneless pork loin for CB.

 

Thanks Bearcarver for the advice as well as everyone else that posted comments and testimonials of their own.

post #2 of 5

U can always add salt. Looks good to me !..

 

post #3 of 5

That looks great! nana2.gifNice job on the dried beef. Thanks for the Bear View! Seven more day's for me, I'm chomping at the bit for a dried beef sammy. 

post #4 of 5

Looks delicious!

 

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post #5 of 5

Looks good from here . It will make good Sammie's .

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