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Dried Beef Step by Step (Great Stuff) - Page 5

post #81 of 84

 There was no way it got to 140 in 4 hours as I followed your method each time and it was always so close to my numbers it is scary.

 

 I'll make dried beef donuts out of the ones that didn't cure all the way thru.. LOL.. Wasn't that much of it, but losing any sucks.

 

 Griz

post #82 of 84
Thread Starter 
Quote:
Originally Posted by ibdagriz View Post
 

 There was no way it got to 140 in 4 hours as I followed your method each time and it was always so close to my numbers it is scary.

 

 I'll make dried beef donuts out of the ones that didn't cure all the way thru.. LOL.. Wasn't that much of it, but losing any sucks.

 

 Griz


Like I said, it never happened to me, so I don't have any notations on what to do if it does.

However if I did have an uncured center, I would change my smoking temps to get it to 140° in under 4 hours.

Then I would slow it down & take my time getting it to 160° before pulling it.

That would make it safe to eat, and still get plenty of extra smoke on it while going from 140° to 160° IT.

 

Since there isn't much of it, Donuts should be fine.

 

Bear

post #83 of 84
Bear, I know you aren't a fan of it, but, I have some buckboard bacon cure to use up and a backstrap in the fridge. Will that cure theoretically work for dried beef?
post #84 of 84
Thread Starter 
Quote:
Originally Posted by captainjosh View Post

Bear, I know you aren't a fan of it, but, I have some buckboard bacon cure to use up and a backstrap in the fridge. Will that cure theoretically work for dried beef?


Yes, That will work, but if You're talking about "Hi Mountain Cure & Seasoning", make sure you do a Salt-Fry Test after curing, but before smoking, because I only ever used that one time, and it was the only time I ever had to soak my BBB after curing to eliminate extra Salt Flavor.

 

 

Bear

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