OK guys & gals, I've been waiting to try this for a long time, and I can finally do it the way I wanted to, now that I have the A-MAZE-N-SMOKER.
Now I can put on all the steady smoke I want to, regardless of whether I have heat going or not.
Dried Beef and American Cheese with Miracle Whip on white bread has always been my favorite "lunch-box" sammie. That's what I carried on construction jobs, Beth Steel jobs, and cabinetmaking jobs.
Just about every deer I ever shot had at least one hind quarter turned into "Dried Venison" by one of our local butcher shops in SE Pennsylvania.
Now I can finally make my own:
Preparation:
I trimmed all fat off of each Eye Round.
Mixed 3 ounces (6 TBS) of TQ with 12 ounces of water, and injected 2 ounces of this solution into the middle of each 3LB Eye Round.
Rubbed 1 1/2 ounces (3 TBS) of TQ and 1 tablespoon of Brown Sugar on each 3 LB Eye Round.
Put each Eye Round in it's own individual Zip-Lock bag & put in fridge at 37˚/38˚ for about 10 days.
Remove from fridge, rinse & soak in ice water for 1 hour, draining once at the half hour mark.
Dry each piece the best you can with paper towels.
Put on smoker rack & put in fridge unwrapped overnight to start drying.
NOTE: In the future I will cut my eye rounds, or whatever meat I use into thinner pieces (3" thick, or less).
This would eliminate having to mix TQ with water & injecting it into the meat.
All the curing would be done from the outside of the meat.
Next Day:
Preheat Smoker to 100˚.
Put meat in smoker for 1 hour at 100˚----No smoke.
Light both ends of the A-MAZE-N-SMOKER filled with Hickory dust, and put in smoker.
After second hour is up, bump to 130˚.
After hour 5, A-MAZE-N-SMOKER stopped smoking (4 hours), so I pulled it out, reloaded it with Cherry dust, re-lit it, and stuck it back in.
Then I bumped the heat to 150˚.
After hour 6, bump it up to 160˚.
After 8 1/2 hours, the smoke stopped (3 1/2 hours), so I removed the A-MAZE-N-SMOKER, and bumped it up to 170˚.
At the end of 10 hours, bump up to 180˚.
Stay at 180˚ until the internal temp hits at least 158˚ on each piece.
Total was 13 hours.
This stuff is unbelievable !
Enjoy the Qview:
Four Eye Rounds @ $3.20 per pound:
There's the little guy that made this easy (A-MAZE-N-SMOKER) burning from both ends:
Look at the nice smoke coming out of my MES vent:
One Eye Round done in MES:
First Eye Round ready for slicing:
First Eye Round sliced:
First Eye Round ready for freezer:
The other 3 Eye Rounds smoked:
The other 3 Eye Rounds sliced:
The other 3 Eye Rounds ready for freezer:
Thanks for lookin',
Bearcarver
Now I can put on all the steady smoke I want to, regardless of whether I have heat going or not.
Dried Beef and American Cheese with Miracle Whip on white bread has always been my favorite "lunch-box" sammie. That's what I carried on construction jobs, Beth Steel jobs, and cabinetmaking jobs.
Just about every deer I ever shot had at least one hind quarter turned into "Dried Venison" by one of our local butcher shops in SE Pennsylvania.
Now I can finally make my own:
Preparation:
I trimmed all fat off of each Eye Round.
Mixed 3 ounces (6 TBS) of TQ with 12 ounces of water, and injected 2 ounces of this solution into the middle of each 3LB Eye Round.
Rubbed 1 1/2 ounces (3 TBS) of TQ and 1 tablespoon of Brown Sugar on each 3 LB Eye Round.
Put each Eye Round in it's own individual Zip-Lock bag & put in fridge at 37˚/38˚ for about 10 days.
Remove from fridge, rinse & soak in ice water for 1 hour, draining once at the half hour mark.
Dry each piece the best you can with paper towels.
Put on smoker rack & put in fridge unwrapped overnight to start drying.
NOTE: In the future I will cut my eye rounds, or whatever meat I use into thinner pieces (3" thick, or less).
This would eliminate having to mix TQ with water & injecting it into the meat.
All the curing would be done from the outside of the meat.
Next Day:
Preheat Smoker to 100˚.
Put meat in smoker for 1 hour at 100˚----No smoke.
Light both ends of the A-MAZE-N-SMOKER filled with Hickory dust, and put in smoker.
After second hour is up, bump to 130˚.
After hour 5, A-MAZE-N-SMOKER stopped smoking (4 hours), so I pulled it out, reloaded it with Cherry dust, re-lit it, and stuck it back in.
Then I bumped the heat to 150˚.
After hour 6, bump it up to 160˚.
After 8 1/2 hours, the smoke stopped (3 1/2 hours), so I removed the A-MAZE-N-SMOKER, and bumped it up to 170˚.
At the end of 10 hours, bump up to 180˚.
Stay at 180˚ until the internal temp hits at least 158˚ on each piece.
Total was 13 hours.
This stuff is unbelievable !
Enjoy the Qview:
Four Eye Rounds @ $3.20 per pound:
There's the little guy that made this easy (A-MAZE-N-SMOKER) burning from both ends:
Look at the nice smoke coming out of my MES vent:
One Eye Round done in MES:
First Eye Round ready for slicing:
First Eye Round sliced:
First Eye Round ready for freezer:
The other 3 Eye Rounds smoked:
The other 3 Eye Rounds sliced:
The other 3 Eye Rounds ready for freezer:
Thanks for lookin',
Bearcarver
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