Well I got Okie kin who live real close to Missouri so somebody is going to have show me that knife you got is better than my always super sharp Forschner 6" curved boner made by yummin yimmines over in Sweden or maybe Switzerland or some other country in that area which Starts with an S. . I can cut steaks off a humming birds lips using that knife..lol.
Finally Got a Chance To Make Some More Dried Beef - Page 2
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Ok the eye of round has been back in the smoker for a while now this morning. Smoker temp 160 again but In about 2 hours I will start raising it & probe the meat to keep an eye on the IT.
More pics & updates to follow...
I'll pull it at 185ish so I can slice it - if it gets much over 190 it won't slice very good it will tend to shred...
I just took it out - it was in 8 hours yesterday & all but 12 today so just a few minutes shy of 20 hours. I'll get some pics here before too long...
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& here is what it looked like after taking it out of the smoker.
A lot more salt & sugars coming out.
It will rest overnight & then I will slice & sample it tomorrow.
Updates to follow...
Thanks Justin My house smells really good now that I've brought it inside - I'm counting down the seconds till I can sample it tomorrow...
Nope - I wanted to but I decided to be patient... Plus I was still stuffed from the sausages & stuffed port
It's game-on tomorrow though!
Today is the day to finish the dried beef - sample, slice, sample, bag & sample.
I got out the trusty Hobart & sanitized the necessary parts.
Back together & ready for action.
Well I sliced up the dried beef & it turned out very good! Nice & smoky, dry & salty - just like it is supposed to be. It is also getting the iridescent sheen
My camera died - had to recharge...
Nice pile of sliced dried beef.
Iridescent sheen - it was hard to capture in the light I had here...
Moved to another counter - easier to see it now...
I am very happy with the dried beef that I make & I hope you enjoyed following along