They're going to send me to the looney bin!
- Thread starter dirtsailor2003
- Start date
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Thanks for the points!
Yes I'd do it again, but probably not this year! I definitely wouldn't do it with just one roast either. That's a lot of time and fuel to waste for just one roast.
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So instead of Jerky would you call this like "dried beef" you said
yours looks great -
DS
Would you call this "dried beef" instead of Jerky then?? It almost looks like you could "chipped beef" if it had a gravy with it kinda reminds me of SOS while i was in the service LOL
yours looks great -
DS
It's more along the lines of dried beef, texture wise. My boys love SOS!
So instead of Jerky would you call this like "dried beef" you said
Would you call this "dried beef" instead of Jerky then?? It almost looks like you could "chipped beef" if it had a gravy with it kinda reminds me of SOS while i was in the service LOL
yours looks great -
DS
Okay so after rating a few days, this stuff has firmed up a bit more. Flavor is good, but definitely more along the lines of the hammy flavor you get from Pop's brine.
Next try will be a dry rub cure.
Next try will be a dry rub cure.
So another update. If I keep sampling this stuff it's not going to make it to the vac-packer. It's really good!
oregon smoker
Smoking Fanatic
This is not good, heading to Medford in the morning and the more I see this the more I want to push it off till next week and make my dried beef, I have a full eye round just in the deep cooler calling me...LOL ....thanks Case, great job on the test
Tom
Tom
THanks Tom! I just packed and ate what's left!!inthink I got 6 small packs, probably ate as much while packing! Good stuff. Next try will be dry rub cure.
oregon smoker
Smoking Fanatic
That's my bet too Tom. The last bacon I did was dry rub. Which is what I did for years until my scale broke. Now that I have a new scale I'm back into the dry rub cure again.
Pop's brine is great but just not as good as going dry.
oregon smoker
Smoking Fanatic
I agree pops is great but my wife cannot tolerate the sodium from a wet cure, she however can eat the dry with TQ , adapted from Bears
Tom
Tom
When I have used Pop's brine I always used 1/3 cup salt. I really prefer dry curing, but with cure #1. So glad Ifinally replaced my scale. Not even sure why I waited so long to do it! Now I have two!
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