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Smoked Dried Beef on the MES

post #1 of 16
Thread Starter 

Picked up a whole Eye of Round Steak and cut off part of it for curing in TQ for smoked dried beef. The rest of the eye was made into Jerky and is a separate post. This was my first dried beef and it will not be my last. Will be making a bigger batch next time now that I know how great this is. Smoked with Hickory pellets in the MES to an IT of 160.

 

Following Bearcarver's "Step by Steps" the results were great as expected. 

 

Thanks again John.

 

Enjoy

 

Larry

 

 

Start with Eye of Round Steak

 

Portion cured in TQ; rinsed and seasoned.

 

Dried and Smoked in the MES

 

Slices after being in the frig. for two days and frozen for 2 hours before slicing.

 

Now for the good part. Really Great Eating.

post #2 of 16

wow that really came out nice., I am doing much the same using bears method on some backstraps.

 

You had a very lean looking piece of meat there.. what was the cure time if I might ask?

 

HT

post #3 of 16
Thread Starter 

Hoity

 

Had planned on 9 days cure time and ended up at 10. Was well cured to the center.

 

Did you ever try the Pork Tenderloins using TQ. They are also great.

 

Larry

post #4 of 16
Quote:
Originally Posted by twoalpha View Post
 

Hoity

 

Had planned on 9 days cure time and ended up at 10. Was well cured to the center.

 

Did you ever try the Pork Tenderloins using TQ. They are also great.

 

Larry

 

You did an Awesome Job, Larry!!Thumbs Up

 

Looks Perfect!!:drool---------------:points:

 

And Thanks for the Point on my Step by Step!!

 

Bear

post #5 of 16
Quote:
Originally Posted by twoalpha View Post
 

Hoity

 

Had planned on 9 days cure time and ended up at 10. Was well cured to the center.

 

Did you ever try the Pork Tenderloins using TQ. They are also great.

 

Larry


Oh I bet pork tenderloins would be killer,,,have to do that one.

post #6 of 16
Quote:
Originally Posted by Hoity Toit View Post
 


Oh I bet pork tenderloins would be killer,,,have to do that one.


Those end up like Mini-Canadaan Bacon slices.

 

Good Stuff.

 

Altogether different than Dried Beef though.  Done the same way, but only take the CB to 145° or 150°, instead of 160 or more for Dried Beef. You don't want the CB to get Dry, like the Dried Beef.

 

 

Bear

post #7 of 16
Quote:
Originally Posted by Bearcarver View Post
 


Those end up like Mini-Canadaan Bacon slices.

 

Good Stuff.

 

Altogether different than Dried Beef though.  Done the same way, but only take the CB to 145° or 150°, instead of 160 or more for Dried Beef. You don't want the CB to get Dry, like the Dried Beef.

 

 

Bear


we have not s shortage of hogs here where I am at so this is on my to do list...I think I should go ahead a retire so I can piddle with curing and smoking more.

post #8 of 16
What IT did you take the beef too?

By the way it looks great
post #9 of 16
Thread Starter 

cFarmer

 

Took the IT to 160 and then shut the MES off and opened the door and let it start cooling off before taking meat inside.

 

This is great stuff.

post #10 of 16
Oh I know its great, I have made it but kinda different.
post #11 of 16
Thread Starter 
Quote:
Originally Posted by Hoity Toit View Post
 


we have not s shortage of hogs here where I am at so this is on my to do list...I think I should go ahead a retire so I can piddle with curing and smoking more.

Hoity

 

Now in my 3rd month of retirement and it is great. Have time to do the things I want to do anytime. Don't have to wait for the weekend.

Here is a link to my post on the Cured/Smoked Pork Tenderloins.

Better for me as a snack than having a cookie. I like it at room temperature with a bite of cheese.

 

http://www.smokingmeatforums.com/t/177187/dry-cured-pork-tenderloin-on-mes

 

Larry

post #12 of 16
Quote:
Originally Posted by twoalpha View Post
 

Hoity

 

Now in my 3rd month of retirement and it is great. Have time to do the things I want to do anytime. Don't have to wait for the weekend.

Here is a link to my post on the Cured/Smoked Pork Tenderloins.

Better for me as a snack than having a cookie. I like it at room temperature with a bite of cheese.

 

http://www.smokingmeatforums.com/t/177187/dry-cured-pork-tenderloin-on-mes

 

Larry


I looked at your tenderloin post...Man those are fine lookin.,,thanks., pretty much exactly what Im doing with these backstraps.

post #13 of 16
Congradtulations , John , that is superb points.gif

Have fun and. . .
post #14 of 16

Hey Larry

 

That sliced meat looks really good.  As John said, it looks like CB.  Going to make great sammys.

 

Gary

post #15 of 16
Thread Starter 
Quote:
Originally Posted by GaryHibbert View Post
 

Hey Larry

 

That sliced meat looks really good.  As John said, it looks like CB.  Going to make great sammys.

 

Gary

Thanks Gary

 

It turned out really great. Only problem is that it is all gone and I need to make some more. Shared it with a few people and now they want more also.

 

Gives me a good reason to fire up the smoker again.

 

Larry

post #16 of 16
Looks tasty, nice job ! icon14.gif
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