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Looking for a recipe for dried beef

post #1 of 17
Thread Starter 
My mom and dad use to go visit family in Minnesota. They would always bring home dried beef we would make the best sandwiches from. It is a little in the salty side but great beef flavor. Due to them getting up in age they don't make those kind of road trips anymore

So, the other day I was thinking to myself...there has to be a way I could make the dried beef. I was wondering if anyone here can point me in a direction for a cure for drying beef. (Not the one for making into SOS..hahaha.)

I have a Traeger smoker with a Smoke Daddy cold smoker attached to it. My Traeger is the Texas Elite. If this helps on how I can use what I have to cure this beef for some yummy sandwiches.

Thanks everyone in advance
Janice
post #2 of 17
Quote:
Originally Posted by flyfishingal View Post

My mom and dad use to go visit family in Minnesota. They would always bring home dried beef we would make the best sandwiches from. It is a little in the salty side but great beef flavor. Due to them getting up in age they don't make those kind of road trips anymore

So, the other day I was thinking to myself...there has to be a way I could make the dried beef. I was wondering if anyone here can point me in a direction for a cure for drying beef. (Not the one for making into SOS..hahaha.)

I have a Traeger smoker with a Smoke Daddy cold smoker attached to it. My Traeger is the Texas Elite. If this helps on how I can use what I have to cure this beef for some yummy sandwiches.

Thanks everyone in advance
Janice

Welcome Gal !!

Best Cold Sammies there is!!

 

Take Your Pick:

 

post #3 of 17
Thread Starter 
Thanks Bear.....which is your favorite?

Janice
post #4 of 17
Quote:
Originally Posted by flyfishingal View Post

Thanks Bear.....which is your favorite?

Janice

 

They're all Awesome, but as long as the pieces are no thicker than 3", I would go with this one:

 

 
 
Bear
 
And my all time favorite cold Sammy is Miracle Whip (or Mayo) on fresh white or Italian bread, with a bunch of paper thin sliced Dried Beef & American Cheese.
post #5 of 17
Thread Starter 
Thanks Bear...I don't know if I can get my traeger to stay at the low temps without the smoke. After looking at it it looks like the lowest serving is 180. Any suggestions???
post #6 of 17
Quote:
Originally Posted by flyfishingal View Post

Thanks Bear...I don't know if I can get my traeger to stay at the low temps without the smoke. After looking at it it looks like the lowest serving is 180. Any suggestions???

 

No problem:

If those temps are hard to get down to, Just try to keep it low enough to be able to get some hours of smoke on it. Then take the temp up to get the IT to be about 160°. Don't take the heat up much above 200° for finishing.

If 180° is your minimum, use 180° the whole time. Quit when the IT is about 160°.

If you use 180° the whole time, it will not be as dry, but it will still be Awesome for Sammies.

 

 

Bear

post #7 of 17
Have a few pounds of eye of round on cure day #7 using Bear's step-by-step as we speak. I'll let you know how it turns out this weekend!
post #8 of 17
Thread Starter 
Hey bear thank you...I do have my smoke setting it then jumps from smoke to 180 for the lowest heat setting...my smoke setting is about 100 degrees tho..I am so excited to try this. Thanks for the help
post #9 of 17
Thread Starter 
Duke ... Keep me informed on how it turns out.
post #10 of 17
Thread Starter 
What is TQ??? Sorry to sound so stupid
post #11 of 17
Quote:
Originally Posted by flyfishingal View Post

What is TQ??? Sorry to sound so stupid


Morton TenderQuick - a home meat cure. Works great!

Seems most people here use it.

post #12 of 17
Do a search for "pipikaula" that's the Hawaiian version of smoked/dried beef. Dingo007 did one recently that came out awesome!
post #13 of 17
Quote:
Originally Posted by flyfishingal View Post

Hey bear thank you...I do have my smoke setting it then jumps from smoke to 180 for the lowest heat setting...my smoke setting is about 100 degrees tho..I am so excited to try this. Thanks for the help

 

That's Great !!

 

You should be able to smoke it a few hours at 100° then.

 

Then let it jump to 180°, and leave it at 180° until the IT gets to about 160°.

 

That should be just right for those Sammies---Not too dry & not too moist.

 

 

Bear

post #14 of 17

Bearcarver is right on with his recipe on the dried beef. I use his method and it comes out perfect. I might add that use the lean and tender piece of meat with little to no fat or sinew and you will be a happy camper. Last batch I made was out of venison backstrap that I sacrificed, but man was it good.

post #15 of 17
Quote:
Originally Posted by Hoity Toit View Post
 

Bearcarver is right on with his recipe on the dried beef. I use his method and it comes out perfect. I might add that use the lean and tender piece of meat with little to no fat or sinew and you will be a happy camper. Last batch I made was out of venison backstrap that I sacrificed, but man was it good.

 

Thanks Dexter!!

 

I'm glad you like it !!

 

The last batch I made was from Venison Backstrap too, and I got another pair for my next batch.:drool

 

 

Bear

post #16 of 17
Thread Starter 
Quote:
Originally Posted by Hoity Toit View Post

Bearcarver is right on with his recipe on the dried beef. I use his method and it comes out perfect. I might add that use the lean and tender piece of meat with little to no fat or sinew and you will be a happy camper. Last batch I made was out of venison backstrap that I sacrificed, but man was it good.
awesome I am going to start this process this weekend
post #17 of 17
Quote:
Originally Posted by flyfishingal View Post


awesome I am going to start this process this weekend

 

That's Great !!

 

Just yell if you run into a question!!

 

 

Bear

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