Looking for a recipe for dried beef

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

flyfishingal

Newbie
Original poster
Aug 21, 2012
23
10
Delhi, Ca
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
 
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:
 
Last edited:
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:

*New-----Dried Beef (Best Ever)  8-12-2014

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.
 
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???
 
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
 
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
 
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
 
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.
 
 
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.gif


Bear
 
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
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky