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Smoked Dried Beef with lots of Qview - Page 15

post #281 of 315

Bummer. Tried cayenne?

post #282 of 315

update. did 2 eye of rounds yesterday, found a nice time saver. I cut them in half lengthwise, then in half again across the width. Ended up with 8 pieces from 2 rounds. Did the usual cure time. They were done smoking inn 8 hours! I was expecting to have to stay up late, but their internal temp hit 160 right around hour 8. Nice side benefit, they are a good size for putting on the slicer and slicing thinly.

Later!
Phil

post #283 of 315
Thread Starter 
Quote:
Originally Posted by PhilinNM View Post
 

update. did 2 eye of rounds yesterday, found a nice time saver. I cut them in half lengthwise, then in half again across the width. Ended up with 8 pieces from 2 rounds. Did the usual cure time. They were done smoking inn 8 hours! I was expecting to have to stay up late, but their internal temp hit 160 right around hour 8. Nice side benefit, they are a good size for putting on the slicer and slicing thinly.

Later!
Phil


Sounds good, Phil !!

 

I usually just slice them in two lengthwise. That way I don't have a bunch of pieces in the same curing bag, and have to worry about one getting most of the cure, and others not getting enough.

 

 

Bear

post #284 of 315

Yeah, I didn't do the final cut in half til after the cure. was basically checking that the cure got to the center.... and ended up with 8 pieces!

post #285 of 315
Thread Starter 
Quote:
Originally Posted by PhilinNM View Post
 

Yeah, I didn't do the final cut in half til after the cure. was basically checking that the cure got to the center.... and ended up with 8 pieces!


Sounds Good !!!

 

I got another bunch of Venison Backstraps to do soon, and they're pretty thin. I think I'll put a few pieces in each bag, but I'll massage & flip them more often than usual, to make sure they all get their share of cure.

 

 

Bear

post #286 of 315

Cool. Did some gifted Ek backstraps last year that had been butterflied. Followed the usual soak, just turning every day, and they came out fine! A different taste for sure, but everyone loved them.  

post #287 of 315
Thread Starter 
Quote:
Originally Posted by PhilinNM View Post
 

Cool. Did some gifted Ek backstraps last year that had been butterflied. Followed the usual soak, just turning every day, and they came out fine! A different taste for sure, but everyone loved them.  


Your Elk Backstraps were a bit bigger I'm sure.

 

Below , as you can see, the last time I did Venison Backstraps, I put 3 pieces in each bag, and flipped & massaged more often, so they all got their share of cure:

Here's that Link:

http://www.smokingmeatforums.com/t/166047/venison-backstrap-dried-beef

 

Bear

 

post #288 of 315

Bear this looks like it has the makings of SOS for me,started one today with the dry rub going to cure 14 days. Thanks for sharing Points

Richie

 

Thumbs Up

post #289 of 315
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Bear this looks like it has the makings of SOS for me,started one today with the dry rub going to cure 14 days. Thanks for sharing Points

Richie

 

Thumbs Up


Thanks Richie!!

Yes you can use it for that.

I don't use it for Cream Chipped Beef on Toast very often, because I like it so much in a Sammy with American Cheese.

And Thanks for the Points!

 

Bear

post #290 of 315
Just smoked this last weekend and sliced it last night. It is AMAZING!!
post #291 of 315
Thread Starter 
Quote:
Originally Posted by spillinpaint View Post

Just smoked this last weekend and sliced it last night. It is AMAZING!!


That's Great !!

 

Glad you like it !

 

 

Bear

post #292 of 315
I tried your recipe with goose breasts, and you would never know it wasn't beef! It turned out absolutely wonderful! Thank you! 2nd batch is now in the fridge. Can't wait for the 11 days to go by so I can get the smoker going!
post #293 of 315
Thread Starter 
Quote:
Originally Posted by mjschuette View Post

I tried your recipe with goose breasts, and you would never know it wasn't beef! It turned out absolutely wonderful! Thank you! 2nd batch is now in the fridge. Can't wait for the 11 days to go by so I can get the smoker going!


That's Great !!

I never tried it with Goose Breast, but I know you can't tell the difference between my Dried Beef and my Venison Dried Beef when I make them and slice it real thin.

 

I'm Real glad you're enjoying it !!

 

Bear

post #294 of 315
Quote:
Originally Posted by Bearcarver View Post
 
Quote:
Originally Posted by tropics View Post
 

Bear this looks like it has the makings of SOS for me,started one today with the dry rub going to cure 14 days. Thanks for sharing Points

Richie

 

Thumbs Up


Thanks Richie!!

Yes you can use it for that.

I don't use it for Cream Chipped Beef on Toast very often, because I like it so much in a Sammy with American Cheese.

And Thanks for the Points!

 

Bear

Heres the first slice for you Bear, thanks for the post

Richie

 

post #295 of 315
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Heres the first slice for you Bear, thanks for the post

Richie

 

 

Thanks Richie!!

 

Glad you like it !

 

MMMmmmm---That was good---Thanks!

 

 

Bear

post #296 of 315

Oh, had to get ya some Points for that! One of Hubby's favorites is Dried Beef, but the Price they want at the stores around here is rediculous!  :points:

post #297 of 315
Thread Starter 
Quote:
Originally Posted by PitBulMom View Post
 

Oh, had to get ya some Points for that! One of Hubby's favorites is Dried Beef, but the Price they want at the stores around here is rediculous!  :points:


Thank You Much!!!

 

Below is a newer Step by Step that I think you'll find even easier to follow:

 

And Thanks for the Points!
 
 
Bear
post #298 of 315

Hey bear,

Ever try making pemmican from this stuff?

post #299 of 315
Thread Starter 
Quote:
Originally Posted by PhilinNM View Post
 

Hey bear,

Ever try making pemmican from this stuff?


No--This is so much better!!

 

Actually, The only Pemmican I ever had was Ground up Meat & Tallow that was Dried, without even smoking it---PDT_Armataz_01_32.gif

 

The only thing good about it is it will last a lot longer, but who cares??

 

Seriously---If you had Pemmican, Try this & see if you ever want it again.

 

 

Bear

post #300 of 315

Thanks Bear, I just thought pemmican made from smoked dried beef and dried blueberries or raspberries would be a great hiking, camping, hunting etc food.  Got 4 rounds in the frig, 9 days is up tomorrow, but gonna have to leave them cure a few more days till we get back in the 50's.

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