I've had a lot going on lately but I got the chance to make some dried beef so I couldn't pass it up.
I started with this eye of round roast.
Got it out & rinsed it off.
I cut a portion of it off to be used for something else. I will be using the larger piece on the left for the dried beef.
I trimmed all the fat off of it.
Here is the injector - sanitized & ready to go.
I mixed up my curing brine & injected 4 oz in each end of the beef - it got a total of 8 oz injected. Then I put it in my brining bucket with a baggie full of brine on top of it to make sure it stayed submerged in the brine. I put the lid on the bucket & put it in the fridge where it will stay for a week or so.
I then had a pair of Miller's hot bolognas to celebrate while I waited for some turkey & grouse to come out of the smoker.
Updates to follow...