Smoked Dried Beef with lots of Qview

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Man thanks bear this stuff is amazing the wife and I are dying to make it in to some sandwiches!! heres a pic of my dried beef

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thanks again!!!!!!!!!!
 
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Wow---I missed this for a Month!!!!

Looks real good, Bratrules!

Glad you liked it,

Bear
 
Great pics and tutorial as usual, Bear.  If this thing isn't in a wicki someplace, it should be.

Also, didn't Pops post one of these too?

Definitely on my to do list.  I am just starting to experiment with TQ after doing lots of brining.  Just last night, I was wondering about a TQ injection, and today it pops up on the screen.  Hmmmm?

Good luck and good smoking!
 
Great pics and tutorial as usual, Bear.  If this thing isn't in a wicki someplace, it should be.

Also, didn't Pops post one of these too?

Definitely on my to do list.  I am just starting to experiment with TQ after doing lots of brining.  Just last night, I was wondering about a TQ injection, and today it pops up on the screen.  Hmmmm?

Good luck and good smoking!


Thanks Merv!

I find them easier to find in my signature than in a Wiki.

Yes Pops did one---A little different method, but same outcome.

I found another recipe that takes about 36 hours in the smoker, but I tried this one first, and it was so good, I dismissed the other one.

Thank Al---He made it pop up for you today.   
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Bear
 
Thanks!

I have another question.... I've looked all around this city (Albuquerque, NM)  for one of those MES (whatever that means)  smokers and they are nowhere to be found. Where can I find one? Are they very expensive? Can used one be found anywhere? Looks like it's an electric unit?

I'm on a veterans pension, so not a lot of extra $$$ to spend, but I really want to start making my own smoked meats and fish. And of course, try those rounds you posted here in this message.

Also, where do I find that 36 hour process you mentioned?

Any help/advice appreciated!

Thanks!
Phil
 
I would say Sam's club or Wally World my guess. Someone will come along and help you out. Bear, Thanks for the post, I've done a bunch of lunch meat but not with cure like that. Anything to buy cheap and make it last longer these day's is essential. 
 
Sam's Club & Cabela's has MES smokers.

There are other places that sell them too.

That long term recipe/process I mentioned is in one of my books:

http://www.sausagemaker.com/71200greatsausagerecipesandmeatcuringbyrytekkutas.aspx

But I didn't use it, because the one I used on this thread was much easier & much, much quicker, and if you want it drier, just keep it smoking at below 160˚ for as long as you want.

Bear
 
I would say Sam's club or Wally World my guess. Someone will come along and help you out. Bear, Thanks for the post, I've done a bunch of lunch meat but not with cure like that. Anything to buy cheap and make it last longer these day's is essential. 
Thanks Meateater---Try it---You'll love it! 
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Bear
 
 
Thanks, I looked at Wally World, all they had were charcoal or propane BBQ grills.  Costco had nothing. I'll look at Sams club tomorrow.

Thanks again,

Phil
I think some Home Depots have MES. Mine is not one of them.
 


Man O Man that looks great. nice job
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Thank You Tyotrain!

Bear
 
I'm gathering up my stuff to give this a try right now.. If I understand what I read, you make 12 oz. of the brining solution and inject 2 oz. in each hunk of meat. Then you rub each piece with the TQ and sugar and bag it for 10 days... So, this is a dry rub cure with some brine injected at the beginning? No brine in the bag?

I'm planning on starting the cure on Wednesday, so I can start the smoke on a Saturday, 10 days later.

I'm trying to find a way to reproduce what we called beef jerkey, from a place called Trinko's up in northern wisconsin.. The actual product seems to be a version of dried smoked beef, rather than a stripped jerkey.. This should be a good jumping off spot for me to try...

Thanks for posting this..
 
Reply in red.

Bear
I'm gathering up my stuff to give this a try right now.. If I understand what I read, you make 12 oz. of the brining solution and inject 2 oz. in each hunk of meat. Then you rub each piece with the TQ and sugar and bag it for 10 days... So, this is a dry rub cure with some brine injected at the beginning? No brine in the bag?

Right--No brine in the bag---The dry rub will bring some liquid out of the meat, forming a little of it's own brine. The only reason I injected that small amount of cure mixture into the eye rounds, is because of how thick the pieces were. If you would slice the pieces in half (lengthwise), making them thinner, you can easily skip the injections. That is what I will do with my next batch. The length of time curing can be a few days shorter that way too.

I'm planning on starting the cure on Wednesday, so I can start the smoke on a Saturday, 10 days later.

I'm trying to find a way to reproduce what we called beef jerkey, from a place called Trinko's up in northern wisconsin.. The actual product seems to be a version of dried smoked beef, rather than a stripped jerkey.. This should be a good jumping off spot for me to try...

Thanks for posting this..
 
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