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Venison dried beef, first time

post #1 of 14
Thread Starter 

So, while cruising around this great site, I came across a venison dried beef thread that Bear had...after reading the thread and reviews, I learned that I must try this and now!.. I had a 1.8 lb venison roast in the freezer I figured it would be jerky soon, as it always is, but not  this time....

 

 

I measured out the TQ and brown sugar last week and set in the fridge, flipping every day, today is day 8.  Rinsed well, and set in ice water bath for 1/2 hour

terrible pic, sorry, how do you remove pics?  haha

Anyway, dried it off and trimmed a little bit of silverskin I missed before, then a few test pieces to fry up..

Boy, were they tasty!!, I can't wait to smoke this!

I applied CBP, onion powder, and garlic powder, back in the fridge overnight uncovered to smoke tomorrow!

Got a couple of pork loin hams, still in the brine, going in with this one tomorrow!!!

post #2 of 14

Sounds great!

 

I'm in!

 

:popcorn

 

Al

post #3 of 14
Thread Starter 

6:30 AM, preheated the smoker to 130 degrees, and during my pre smoking checks, I found that my meat probe is stuck at 310 degrees...

Here's a pic of my MES 30, not sure what gen this is, has anyone encountered this before on these models?  I'd use my older MES with the solid black door but that's at a friends who is making beef jerky!  Not sure whether to wait another day, or break out the old glass temp probes...I have this thermometer, but haven't trusted it in some time, Seems to work fine for the first 10 minutes, then goes haywire, new batteries and all.

post #4 of 14
Thread Starter 

Just got off the phone with Masterbuilt, we tried to calibrate the meat probe with ice water....no go.  Masterbuilt is sending out a new meat probe, no charge.  The customer service is friendly and helpful

post #5 of 14
Thread Starter 

Well, I pulled it at internal temp of 160 degrees..Has a bit of bark to it, smells amazing!  Here's a few pics

I had to leave the house for a few hours, but couldn't resist taking a small slice while it was still warm......WOW!   Into the fridge it went

Came home almost 4 hours later, a few more cuts in...notice the great color, I'm eating almost every 3rd piece I cut it's SO good!

Here it is sliced all up, I didn't break out the slicer, just used a good knife and patience...my kids kept coming by and stealing pieces as I was cutting.  I couldn't stop myself either.

SO, thank you again Bear!! I never knew of smoked dried beef this way before, can't wait to make my first sammie tomorrow.  I'm going to look for your thread on the beef dried soon....very soon, as the only venison I have left is ground, or steaks.  I pickup nice eye rounds often pretty cheap from the local store, I think they might work well.  This IS up there on the level of GOOD beef jerky in my book, thanks again for the intro Bear..

post #6 of 14

It looks excellent Jeep man.

 

POINT!

post #7 of 14
Thread Starter 

Thanks for the points One Eyed Jack!

post #8 of 14
Tasty looking Dried venison roast!

Points!
post #9 of 14

Looks Great Jeep!!!:drool-------------:points:

Venison Dried Beef is Mighty Tasty!!:drool

I knew you'd like it !!Thumbs Up

 

If you want to make Dried Beef from Beef Eye Round, this one (Below) is my best Step by Step for that:

 
 
Bear
post #10 of 14
Thread Starter 

Thanks for the points DS2003 and Bear!  I only wish I had more to make...that's ok, I have to run to the store in a bit, I may be cleaning them out of eye rounds!!!

post #11 of 14
Quote:
Originally Posted by JeepsJeep View Post
 

Thanks for the points One Eyed Jack!

 

Thumbs Up

post #12 of 14
Quote:
Originally Posted by JeepsJeep View Post
 

Thanks for the points DS2003 and Bear!  I only wish I had more to make...that's ok, I have to run to the store in a bit, I may be cleaning them out of eye rounds!!!


Try to get Eye Rounds that are under 3" Thick, because if they're 3" Thick or more, I recommend either cutting them in half or injecting them. I'd rather not do either.

 

 

Bear

post #13 of 14
Thread Starter 

These are a good 4 inches thick, I'll cut these in half lengthwisw, thanks for the info.  Does that mean I can cut down the cure time in half....6-7 days?

post #14 of 14
Quote:
Originally Posted by JeepsJeep View Post
 

These are a good 4 inches thick, I'll cut these in half lengthwisw, thanks for the info.  Does that mean I can cut down the cure time in half....6-7 days?


2" Thick pieces will be Perfect !!

 

4" is too thick to cure to center without injecting.

Just use my formula on my Step by Step.

Or do this-------2" Thick X 2 = 4  +  2 = 6 days absolute minimum, but I give it at least another 2 days for safety. (at least 8 days)

With solid Red Meat, like Dried Beef, I would actually cure 2" Thick for 8 to 10 days----Whichever of those 3 days was most convenient to my schedule.

 

 

Bear

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