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Dried Beef (Cured & Smoked) - Page 2

post #21 of 32
Thread Starter 
Quote:
Originally Posted by PhilinNM View Post
 

yo Bear, hope you're out there.... I've got mt rounds drying in the frig, getting ready to smoke tomorrow. I've also got some elk backstrap that they butterflied to 1/2 inch thick that I've cured for 3 days. Question is, at what point / temp should I add them to the smoker along with the rounds?

 

Thanks!
Phil

 

Sorry I didn't get this, but I think I got you on PM.

 

Bear

 

Quote:
Originally Posted by Mark66 View Post
 

Need little help Please!

 

I am trying to do this beef and here is what I have;  #1 instacure  Kosher salt 5lb eye of round. I would like to do dry cure instead of wet. I been reading, and the more I read the more confused I get. Yes I do have Masterbuilt smoker Propane and electric.

Thanks in advance!

 

I don't do Cure #1, but if you want to use Instacure for Dry Cure, you have to find out how much to use & what to mix with it before rubbing it on, because the amount is so minimal by itself that it's hard to spread over the amount of meat it's supposed to cure. If you find that out, you can do everything else just like I did on this Smoke, or you could get some Tender Quick & follow the whole thing exactly.

 

Bear

post #22 of 32

I agree with Bear on this. I think if you must do the cure #1 " Instacure " it would be far easier to just whip up a gallon of Pop's brine and go from there.

post #23 of 32
Thread Starter 
Quote:
Originally Posted by SB59 View Post
 

I agree with Bear on this. I think if you must do the cure #1 " Instacure " it would be far easier to just whip up a gallon of Pop's brine and go from there.

 

Exactly!!

 

 

Bear

post #24 of 32
This looks awesome. Definitely will be trying this when I find a deal on some lean beef.
post #25 of 32
Thread Starter 
Quote:
Originally Posted by fagesbp View Post

This looks awesome. Definitely will be trying this when I find a deal on some lean beef.

Thank You!!


That's Great !!!

 

The best Beef for this is Eye Round, Bottom Round, and Top Round. 

 

Trim off all fat. This is the only thing I ever trim all the fat off. Fat is no good in Dried Beef.

 

I have another Step by Step using Bottom Round.

 

I also have one using Venison Hind Quarters, and one using Venison Backstrap, which is every bit as good as Beef Dried Beef.

 

 

Bear

post #26 of 32

Bear

Here is a link to my post; Smoked dried beef. It tunred out Great, following you Step By Step's     :points:

 

http://www.smokingmeatforums.com/t/232609/smoked-dried-beef-on-the-mes#post_1446303

 

Thanks

 

Larry

post #27 of 32
Thread Starter 
Quote:
Originally Posted by twoalpha View Post
 

Bear

Here is a link to my post; Smoked dried beef. It tunred out Great, following you Step By Step's     :points:

 

http://www.smokingmeatforums.com/t/232609/smoked-dried-beef-on-the-mes#post_1446303

 

Thanks

 

Larry


Just got back from there---Great Job!!!

 

Great Stuff !!

 

Thanks for the Point too!!

 

Bear

post #28 of 32
Quote:


Ready to slice:




All sliced up. Two big bowls of thin sliced Dried Beef, and two bowls of Ends:
 

Bear, I know I'm late to the party )as usual) but at least I'm using the search engine rather than created 100 redundant threads!  LOL  

 

I loved your Sammie recipe.  i was thinking a BLT too.  Either way it looks great.

 

Would you mind telling me what model slicer you have there and if you recommend it?  I have an old Krug that a friend gave me that I believe I have beaten within an each of it's life and it may be time to replace.  I don't want to spend a few thousand on a slicer right now.  Yours looks pretty sturdy.  What's your opinion?

post #29 of 32
Thread Starter 
Quote:
Originally Posted by Rob Sicc View Post
 

Bear, I know I'm late to the party )as usual) but at least I'm using the search engine rather than created 100 redundant threads!  LOL  

 

I loved your Sammie recipe.  i was thinking a BLT too.  Either way it looks great.

 

Would you mind telling me what model slicer you have there and if you recommend it?  I have an old Krug that a friend gave me that I believe I have beaten within an each of it's life and it may be time to replace.  I don't want to spend a few thousand on a slicer right now.  Yours looks pretty sturdy.  What's your opinion?


Thanks Rob!!

 

My slicer is actually my Son's, but it's one of the things we share from my end of the driveway to his end.

 

It is a Chef's Choice International #645.

 

It's a smaller blade than some, but I love it. It's built real well in my opinion.

 

 

Bear

post #30 of 32
Quote:
Originally Posted by Bearcarver View Post
 


Thanks Rob!!

 

My slicer is actually my Son's, but it's one of the things we share from my end of the driveway to his end.

 

It is a Chef's Choice International #645.

 

It's a smaller blade than some, but I love it. It's built real well in my opinion.

 

 

Bear

Thanks for getting back to me Bear though I never doubted you would. 

 

I was looking at the Chef's Choice International #615.  This one looks like a major step up.  For as much as I will be using it, it might be a good idea to wait till I have the extra money so I can buy the model you are showing here.

Chef's choice seems to have a good line of product.

 

Thanks again for your reply.

post #31 of 32

Will be trying your recipe tomorrow, Bear. Really looking forward to it. It was too windy to smoke today. Heavy rain this morning, and wind gusts at 40 mph. Even some power outages in the neighborhood. That isn't good when I'm using a MES30.

post #32 of 32
Thread Starter 
Quote:
Originally Posted by mneeley490 View Post
 

Will be trying your recipe tomorrow, Bear. Really looking forward to it. It was too windy to smoke today. Heavy rain this morning, and wind gusts at 40 mph. Even some power outages in the neighborhood. That isn't good when I'm using a MES30.


Sounds Great !!

 

Yup----That wasn't a good day for Smoking with a Watt-Burner.

 

 

Bear

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