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1st Dried Beef Using Bearcarver's Technique

post #1 of 12
Thread Starter 

Just one eye round for this first go-round. Cut in half, rubbed, and was put into 2 vacuum sealer bags for about 10 days. One had a tiny air leak (getting contact with oxygen), so I ended up with one brown piece and 1 pink piece. Both passed the smell test, so I guess they're okay. Seasoned and refrigerated for 2 days. I was going to smoke yesterday, but as I mentioned in Bear's original thread, we had a heck of a storm come through. Rain, wind, and two deaths from falling trees. No place to be with a little MES30, even just sticking out of the garage.

Today was much better, though still a little windy. It's making my temps swing up and down about 12° in either direction, even with sand in the water pan.


Mailbox mod: Check! Using Pitmaster blend pellets. Don't ask me why there is an oar in the garage. I don't even have a raft. Wife & kid bring junk home from garage sales that we will never use.


TBS is too thin to see in this shot.


Looking good at the 4 hour mark.

post #2 of 12
Should be tasty!
post #3 of 12
What temp did you do them at? That's something in my future, for sure.

I like the cart you've got the smoker on. I need something like it for my MES40. I've got a bad disc at the sacro/lumbar joint that makes standing painful and bending excruciating.

Great job!

We need more Qview!
post #4 of 12
Thread Starter 

rabbithutch, you can find Bearcarver's recipe here:

It's a step-by-step smoking method.


Yeah, I got real tired of bending down to load & unload my MES, too. Picked up a SS cart on wheels on Craigslist for $45. So much better!

post #5 of 12
Thread Starter 

Hour 9: Just bumped up the temp to 180°. IT is 131°. Meat has taken on a nice, rich mahogany color.

There is about 1" of pellets left in the AMNPS. I added a crushed charcoal briquette because I was afraid the wind might cool down the mailbox too much and put it out, so I think that's the reason it's a little ahead of schedule. When it burns out completely, I will disconnect the hose, and replace the chip loader.


post #6 of 12

Your in the home stretch. Looking good.

post #7 of 12
Thread Starter 

Pulled at 160° IT, about hour 13. So Bear's times were right on the mark.


Off to sleep in the fridge for 48 hours.

post #8 of 12

Waiting on the money shot,it looks good so far.


post #9 of 12

Looking Real Nice, Mneeley!!:drool


Going Perfectly!!Thumbs Up


Try to slice as thin as you can when you get to the slicing.


Be Back.





post #10 of 12
Thread Starter 

I have a commercial slicer that can cut paper thin. Just ask my finger. :th_crybaby2:

post #11 of 12
Thread Starter 

Okay, sliced up tonight. These came out pretty good, though just a touch salty for my taste. Next time I'll let them soak longer.



One eye round covered a half sheet pan almost 3" deep. Tastes so much better than store bought lunchmeat!


The TQ cure went all the way through. You can't really see it in these pics, but the slices have that nitrite sheen to them.


Someone said the ends were like jerky. They're right. I'll take these to work tomorrow.


In zip lock bags. I didn't bother to vacuum seal; I don't think they'll be around that long...

post #12 of 12

That looks Awesome!!------------:points:


My Son always wants the outer trimmings. He says it's the best Jerky ever made!!:drool


Nice Job!!Thumbs Up




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