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Dried Beef and Canadian Bacon, just in time for the holiday's

post #1 of 6
Thread Starter 

 

 

eye of round's salt cure for 6 days in refrigerator rolled in Montreal steak seasoning(with steak sauce for the glue). out side temp was 33 degrees, got my smoker going and set meat in  for 8 Hr at 200, the 8th hour I hit 148 inside temp. same with the CB but that was rolled in garlic and herb rub is use for BBQ chicken. WOW wish i knew this 10 years ago. anyone have any others  dried beef or CB recipes to share     


Edited by 19thHole BBQ - 12/8/14 at 10:10am
post #2 of 6

Looks good !!

 

Other than salt, what cure did you use?

 

 

Bear

post #3 of 6
Thread Starter 

#1 cure, picture do not to justice for the color 

post #4 of 6
Quote:
Originally Posted by 19thHole BBQ View Post
 

#1 cure, picture do not to justice for the color 

 

OK---Just checking.

It looked a little too brown instead of more red.

Thought maybe you didn't use cure.

 

Sometimes I get a yellow or orange background on some of my pics, so I know what you mean.

 

Thanks for the reply.

 

Bear

post #5 of 6

Man I really love CB, I would love to make my own.

 

Canadian bacon and pineapple as pizza toppings in the smoker!  

post #6 of 6
Great Pizza!!
 
 
Bear
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