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Cure time help (Dried Beef)

post #1 of 17
Thread Starter 

I started some dried beef on 1/4 using BearCarver method with Morton Tender Quick. Thickest part was just shy of 2".

I forgot about it until today and wondering if there is any issues with it curing for that amount of time. I have read on here you cant over cure but wasn't sure if there were other areas of concern. Meat still looks and smells fine

 

Thanks for you help

Rick

post #2 of 17

Rick

I checked the :rules: and you are safe. Remember to post a Qview!

Happy smoken.

David

post #3 of 17
Thread Starter 
Thanks David
post #4 of 17
Quote:
Originally Posted by rpeters48 View Post

Thanks David

thumb1.gif

post #5 of 17

I would be sure to do a test fry before you smoke it.

 

My guess is it will be pretty salty.

post #6 of 17
Quote:
Originally Posted by rpeters48 View Post
 

I started some dried beef on 1/4 using BearCarver method with Morton Tender Quick. Thickest part was just shy of 2".

I forgot about it until today and wondering if there is any issues with it curing for that amount of time. I have read on here you cant over cure but wasn't sure if there were other areas of concern. Meat still looks and smells fine

 

Thanks for you help

Rick


I personally would cure that for 8 or 9 days, but your 17 won't hurt anything. Just be sure to do a Salt-Fry Test after removing it from cure, in case it needs soaking to eliminate extra salt flavor it could pick up in that time----Just in case.

 

 

Bear

 

On Edit:   Was typing this while Adam was posting his. LOL

post #7 of 17
Quote:
Originally Posted by Bearcarver View Post
 


I personally would cure that for 8 or 9 days, but your 17 won't hurt anything. Just be sure to do a Salt-Fry Test after removing it from cure, in case it needs soaking to eliminate extra salt flavor it could pick up in that time----Just in case.

 

 

Bear

 

On Edit:   Was typing this while Adam was posting his. LOL

Thumbs Up   

post #8 of 17

I'll be watching and learning

 

gary

post #9 of 17
Thread Starter 

So had a fry test cooking when I was typing original email. Went back into the kitchen and Wife had already eaten half of it so good thing it was all good. Wasn't salty and I'm not a fan of salt so was surprised. Tasted more like a ham. I'm going to try and upload some pics but last ones didn't show up :confused:

 

Thanks for all the replies!!

 

 

post #10 of 17

Looks great, I'm jealous 

 

Gary

post #11 of 17
It will be even better slow smoked.
post #12 of 17
Thread Starter 

I smoked it for 1.5 hr @ 180, bumped it to 200 for an hour and then 220 till internal temp of 165

post #13 of 17
Quote:
Originally Posted by rpeters48 View Post
 

I smoked it for 1.5 hr @ 180, bumped it to 200 for an hour and then 220 till internal temp of 165


Might taste more Hammy, because of getting to 165° so fast.

 

I like to hang out at lower temps for hours, to get it more smoke flavored & a bit drier.

 

Yours should be quite moist & more Ham flavored using those temps & times, as I can see it is a lighter color than Dried Beef usually is.

 

As long as you like it---That's what counts.

 

 

Bear

post #14 of 17

It looks very good. I'm glad everyone likes it.

Happy smoken.

David

post #15 of 17

Did you notice a difference in taste ?

 

Gary

post #16 of 17
Thread Starter 
Haven't tried it since it was smoked. Will give it try tonight. Bear, it did appear moist so will try your way next time..
post #17 of 17
Quote:
Originally Posted by rpeters48 View Post

Haven't tried it since it was smoked. Will give it try tonight. Bear, it did appear moist so will try your way next time..

 

Most people Dry it even more than I do, including Commercial Processors, but I like to leave some moisture in mine, because my favorite way to eat it is in a Sandwich with Mayo or MW, and American Cheese, on fresh Italian Bread.

If I dry it too much, like some of the stuff you buy in the store, it can actually suck the moisture out of the fresh bread I put it in.

 

Therefore I usually smoke it from 8 to 16 hours, and many of those hours are at a low temp.

 

Here's one I did with 15 hours of smoke, and this was probably my best one of all:

 

Link:

 
 
Bear
 
 
 
 
 
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