Dried Double Smoked Beef

meateater · Aug 8, 2011

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 !

After five hours of cold smoking with hickory.

Now for the hot smoke with mesquite.

Dry.

Soaked.

BEARVIEW !!!

bigeyedavid · Aug 8, 2011

Looks yummy nice job

boykjo · Aug 8, 2011

Sammies for everyone !!!!!!!!!!!!!!!!!!!!!!!!!!!!!..............................nice.......

Bearcarver · Aug 8, 2011

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

meateater · Aug 8, 2011

boykjo said:
Sammies for everyone !!!!!!!!!!!!!!!!!!!!!!!!!!!!!..............................nice.......

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

Bigeyedavid said:
Looks yummy nice job

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

meateater · Aug 8, 2011

Bearcarver said:
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.

Bearcarver · Aug 8, 2011

meateater said:
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.

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!!!

Bear

pops6927 · Aug 8, 2011

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).

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).

meateater · Aug 8, 2011

Bearcarver said:
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!!!

Bear

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

meateater · Aug 8, 2011

Pops6927 said:
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).

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 !

SmokinAl · Aug 9, 2011

It sure looks good from here Meateater!

tjohnson · Aug 9, 2011

Awesome Job Mike!

Todd

venture · Aug 9, 2011

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

Good luck and good smoking.

meateater · Aug 9, 2011

Bigeyedavid said:
Looks yummy nice job

Thanks alot.

boykjo said:
Sammies for everyone !!!!!!!!!!!!!!!!!!!!!!!!!!!!!..............................nice.......

I made enough, grab a plate.

meateater · Aug 9, 2011

SmokinAl said:
It sure looks good from here Meateater!

Thanks Al it is!

TJohnson said:
Awesome Job Mike!

Todd

Thanks Todd, just glad I have a AMNS!

Venture said:
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.

roller · Aug 9, 2011

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

meateater · Aug 9, 2011

Bearcarver said:
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!!!

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.

Can't have enough smokers , right.

meateater · Aug 9, 2011

Roller said:
Looks like you new what you were doing...Looks Great !!!!

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

Dried Double Smoked Beef

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