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Dried Beef - recommend internal temp

post #1 of 3
Thread Starter 

Doing some researching for a recipe for dried beef.  I've settled on a plan for a brine, but I need some suggestions for getting the appropriate IT.

 

Bearcarver takes his to 158.  However, what looked like another good method took it to 190.

 

These temps makes sense to me, depending on the product, for example, stix versus brisket.

 

But for a cured dried beef, the kind for $hit on a $hingle, what do I want to take an eye of round to?

 

Thanks for the help!

post #2 of 3

I go with the Bearcarver way and pull it when it hits 158* in fact I follow his recipe exactly and all I can say is WOW and so do my in-laws.  Got some curing in the fridge now, pulling it for a soaking tonight then smoking overnight tomorrow.

post #3 of 3

im wit lil smokey, follow bearcarver. CAN NOT GO WRONG!!!!!

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