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

post #81 of 94

 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 94
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 94
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 94
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

post #85 of 94

Bear,

 

Wasn't too sure about this one so when a marked down roast came available I bought it to see how this might work.  Forgot to take a before picture but after 8 days in the cure and 8 hours in the smoker, this is what it looked like:

 

 

 

 

 

I pulled the meat when the internal temp was 150 degrees.  Rested in the fridge for 24 hours, then sliced at about 1/16th of an inch.

 

This was really good stuff.  I sliced some smoked cheese and a plate of crackers for dinner tonight.  Very nice.

 

Next time I will look for that eye of round, but my guess is just about any cut will work well.

post #86 of 94
Thread Starter 
Quote:
Originally Posted by Slotown View Post
 

Bear,

 

Wasn't too sure about this one so when a marked down roast came available I bought it to see how this might work.  Forgot to take a before picture but after 8 days in the cure and 8 hours in the smoker, this is what it looked like:

 

 

I pulled the meat when the internal temp was 150 degrees.  Rested in the fridge for 24 hours, then sliced at about 1/16th of an inch.

 

This was really good stuff.  I sliced some smoked cheese and a plate of crackers for dinner tonight.  Very nice.

 

Next time I will look for that eye of round, but my guess is just about any cut will work well.

 

Looks Great, Slotown!!

 

Nice Job, and glad you like it !!

 

Yes---Any Beef roast will do, but the leaner the better, which is why I recommend Eye Round & Bottom Round. The Cuts that are the toughest work the best for Dried Beef, which I find to be a Good Thing!

 

Bear

post #87 of 94

Bear,

 

This is mt 2nd go at this.  The first was a hit.  In fact, my neighbors young boy who brings me eggs tasted a piece and loved it.  I normally barter greek yogurt for my fresh eggs. I was asked to swap to dried beef.  His mother could not get him to eat anything but pizza at school for lunch.  The dried beef flipped him to something way more nutritional.  One whole eye of round is earmarked for that young man :439:   He also came over during the prep days and helped with each step.  Hopefully I have just hatched a future smoker.  The good kind of smoker.

 

 

 

I do have a question that I missed on my 1st go on this dried beef.  Why do you rinse the meat after the smoke?  Would that not be defeating the application of pepper, and garlic/onion salt?  I did not rinse on my last go of this, and really liked the pepper on the edges.

post #88 of 94
Thread Starter 
Quote:
Originally Posted by Slotown View Post
 

Bear,

 

This is mt 2nd go at this.  The first was a hit.  In fact, my neighbors young boy who brings me eggs tasted a piece and loved it.  I normally barter greek yogurt for my fresh eggs. I was asked to swap to dried beef.  His mother could not get him to eat anything but pizza at school for lunch.  The dried beef flipped him to something way more nutritional.  One whole eye of round is earmarked for that young man :439:   He also came over during the prep days and helped with each step.  Hopefully I have just hatched a future smoker.  The good kind of smoker.

 

 

 

 

I do have a question that I missed on my 1st go on this dried beef.  Why do you rinse the meat after the smoke?  Would that not be defeating the application of pepper, and garlic/onion salt?  I did not rinse on my last go of this, and really liked the pepper on the edges.

 

That Young Man sounds like Me at his age!!

I loved Dried Beef way before I owned a Smoker & could make my own.

As a Teenager, I used to take a Baggie full of Dried Beef or Venison Dried Beef in my pocket when I'd go hunting.

 

As for the rinsing after smoking, I don't always do that, but the stuff was falling off, I think because I put it on a bit too heavy. So to keep the loose stuff from falling all over the place I gave it a rinse, just to remove the stuff that was loose. Most of the seasoning on the surface & what had soaked in was still there after rinsing & patting dry. I didn't rub it off.

 

Bear

post #89 of 94

14 1/2 hours later, and 158 degrees internal.  Now off to chill for a couple of days.

 

post #90 of 94
Thread Starter 
Quote:
Originally Posted by Slotown View Post
 

14 1/2 hours later, and 158 degrees internal.  Now off to chill for a couple of days.

 

 

:popcorn

 

 

Bear

post #91 of 94
Quote:
Originally Posted by Bearcarver View Post
 

 

 

:popcorn

 

 

Bear

 

How's the corn?

 

Even the end pieces are consumed :439:

post #92 of 94
Thread Starter 
Quote:
Originally Posted by Slotown View Post
 

 

How's the corn?

 

Even the end pieces are consumed :439:

 

Looks like your pieces were a little too thick for only 8 days in cure.

 

The center of some of them didn't get cured.

 

Could have used another 3 days or so.

 

Other than that, it looks Great.:drool

 

Bear

post #93 of 94
Bookmarked this thread, thankyou for such a thouroughly written up process, will deffo be attempting!
post #94 of 94
Thread Starter 
Quote:
Originally Posted by natej View Post

Bookmarked this thread, thankyou for such a thouroughly written up process, will deffo be attempting!


That's Great, natej !!

 

If you run into any questions, just PM me, so I don't miss it.

 

Bear

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