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Dried Double Smoked Beef

post #1 of 18
Thread Starter 

 

 

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 ! 

 

 

brine.jpg

 

 

presmoke.jpg

 

After five hours of cold smoking with hickory. 

fivehours.jpg

 

Now for the hot smoke with mesquite. 

secondsmoke.jpg

 

Dry.

dry.jpg

 

Soaked.

wet.jpg

 

 

view.jpg

 

BEARVIEW !!!

bearview.jpg

post #2 of 18

Looks yummy nice job

post #3 of 18

Sammies for everyone !!!!!!!!!!!!!!!!!!!!!!!!!!!!!..............................nice.......icon14.gif

post #4 of 18

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

post #5 of 18
Thread Starter 
Quote:
Originally Posted by boykjo View Post

Sammies for everyone !!!!!!!!!!!!!!!!!!!!!!!!!!!!!..............................nice.......icon14.gif


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

 



Quote:
Originally Posted by Bigeyedavid View Post

Looks yummy nice job


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

 

post #6 of 18
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

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

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. beercheer.gif
 

 

post #7 of 18
Quote:
Originally Posted by meateater View Post

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. beercheer.gif


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!!!  biggrin.gif

 

Bear

 

post #8 of 18

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).

 

dadatstore.jpg

 

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).

post #9 of 18
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post




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!!!  biggrin.gif

 

Bear

 


The wheels are a churning! That's why I love this place ! nana2.gif

 

post #10 of 18
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post

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).

 

dadatstore.jpg

 

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).



I appreciate the nod, thanks POP ! biggrin.gificon14.gif

post #11 of 18

It sure looks good from here Meateater!

post #12 of 18

Awesome Job Mike!

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #13 of 18

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

 

Good luck and good smoking.

post #14 of 18
Thread Starter 
Quote:
Originally Posted by Bigeyedavid View Post

Looks yummy nice job


Thanks alot. icon14.gif

 



Quote:
Originally Posted by boykjo View Post

Sammies for everyone !!!!!!!!!!!!!!!!!!!!!!!!!!!!!..............................nice.......icon14.gif


I made enough, grab a plate. biggrin.gif

 

post #15 of 18
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

It sure looks good from here Meateater!



Thanks Al it is! biggrin.gif


 

Quote:
Originally Posted by TJohnson View Post

Awesome Job Mike!

 

 

Todd



Thanks Todd, just glad I have a AMNS! icon14.gif



Quote:
Originally Posted by Venture View Post

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

 

Good luck and good smoking.


Give it a shot, I had sammies at work today, oh yeah. drool.gif

 

post #16 of 18

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

post #17 of 18
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post




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!!!  biggrin.gif

 

Bear

 


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. biggrin.gif Can't have enough smokers , right. icon14.gif

 

post #18 of 18
Thread Starter 
Quote:
Originally Posted by Roller View Post

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



Thanks Roller, even a blind hog finds a acorn once in a while. icon_biggrin.gif

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