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I knew i purchased this slicer for a reason

post #1 of 6
Thread Starter 

I've been wanting to try dried beef for a long time - with 6 pounds of eye of round in my freezer, I decided to pul the trigger and try my first rounds of smoked dried beef.

 

A simple cure rub of Tender Quick and brown sugar for about 12 days.  Rinsed the meat and in the fridge overnight.  

 

Started out smoke at 160 degrees.  At 6 hours, internal temp was at 135 bump grill to 180 degrees.  2 hours later bump grill to 200. Pulled last roast an hour and half later.

 

Rinsed and dried.  In fridge over night and slice at 1/16.  

 

Nice and dry.  This one was for the Mrs. Very happy - happy wife, happy life.  

 

Now I'm ready to go for pork belly/bacon.

 


Edited by muralboy - 4/10/16 at 7:07pm
post #2 of 6
Thread Starter 

BTW - I follow Bear Carver's rub recipe and smoking directions for the most part - extended the lower temp smoke to get a drier beef results.

post #3 of 6
Looks tasty! Nice smoke! Time for some SOS!
post #4 of 6
Looks tasty!
post #5 of 6
Yummy. Looks great.

Yes, everyone needs a slicer
post #6 of 6
Quote:
Originally Posted by muralboy View Post
 

BTW - I follow Bear Carver's rub recipe and smoking directions for the most part - extended the lower temp smoke to get a drier beef results.


Looks good. You can't go wrong following The Bear.

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