Well, I've got some dried venison in the fridge still from yesterday, and my wife says I have a problem...she's right, I won't deny it. I went to the store today and bought 2 eye of round roasts, that's all they had!! Here goes...both are 2.5 lbs after trimming, they are nearly 4 inches across so I believe I'll let sit for a total of 12 days to be safe. Here's a few pics of the start, see you in about 12 days!
Dried Beef, Bear style
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Well, here they are, after talking to Bear, he advised I cut each in half as they were 4 inches thick, the cure wouldn't reach the center, now I've got 4 to smoke, almost 6 lbs total! They went on the preheated smoker at 8 am, 140 degrees, 2 full rows of Cabelas competition blend in the AMAZEN sitting in the ammo can mod. I bumped the heat throughout the day, about 10 degrees each hour. As the meat reached near 155 degrees the unthinkable happened...I had to leave the house for about an hour. No one was home, so I dropped the smoker temp to 165 and left, came back to meat temps at 140 degrees. I messages Bear, and got some great advice, I brought the meat temps back up to 160, after all, it is Dried beef. I pulled them, let them rest in the oven for a few hours, then fridge overnight for slicing this morning.
Here they are, ready for slicing...notice I'm missing one, yeah well...the kids and I ate a whole one last night!!! We couldn't stop this stuff is THAT good!!!
All sliced up, I hope it lasts a little while...ok, I'll be happy if there is any left by Monday
Close up pic, I went heavy on the spices CBP, Onion powder, and Garlic powder, it made a nice bark.
I'm certain I'll be picking up more eye round roasts...next time I'll try and fill the smoker and freeze some.
DIdn't have any white bread in the house, but Miracle whip, cheddar and dried beef sandwich!! I haven't bought lunchmeat from the deli in about 6 months as I have been making my own ham every 2 weeks. Ham and swiss on rye is my go to sandwich, so glad I have a new one, this will be a staple in my house from now on!!