Smoked Dried Beef with lots of Qview
- Thread starter Bearcarver
- Start date
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LOL---Thanks, but that probably wouldn't be great idea.That is awsome, when I grow up I want to be like Bearcarver
Real nice comment though,
Bear
Man that looks good, You are making my to do list longer, btw I am making Mrs Bears pie for thanksgiving
Great---You ought to be an old hand at that by now---Third time??
If you can, let it set up longer in the fridge, after it's done. It should be a little easier to cut---not much, but a little.
You gonna Dview us again?
That Dried Beef is awesome. I just took a little pack over to a buddy of mine yesterday----My Barber!
Thanks,
Bear
WOW! Good looking beef there. To whoever bumped this: THANKS.
The recipie is now in my evergrowing to-do pile.
The recipie is now in my evergrowing to-do pile.
pintobean
Smoke Blower
Thanks guys,
Let me know when you do this. I love to hear the reports on my "step by steps".
Bear
xjcamaro
Smoking Fanatic
I have to quit reading your how too's, im running out of freezer space, this might be my next adventure!
shortend
Meat Mopper
I love good dried beef. I saw this thread awhile back and decided that it's the technique I want to try for my first attempt at dried beef. I ordered and recieved my A-Maze-N smoker along with a nice selection of smoking woods. It came very promptly and everything is exactly as I ordered. Todd's got a good up and coming company and this smoker looks like just the ticket for cold smoking. The thread and pics by Bearcarver are outstanding, but I still have a few of questions for him.
#1 - When you inject, do you try to keep your solution more in the center of the meat, or do you slowly back the syringe out while your injecting at about 1" intervals or so.
#2. While your refridgerating for the 10 day period, do you flip the meat every day as you would for Buckboard Bacon?
#3 Is there any problem with too much saltiness? I can handle a reasonable amount of salt, but I've done bacon that I just couldn't rinse enough to get the saltiness out of. Do you do a fry test to see if you need to soak more?
Sorry, but I've had some good and some bad results with curing meats, and 10 days is a long time to wait, only to discover that the final alternative is to pitch the whole inedible mess because you've screwed it up.
Thanks,
ShortEnd
#1 - When you inject, do you try to keep your solution more in the center of the meat, or do you slowly back the syringe out while your injecting at about 1" intervals or so.
#2. While your refridgerating for the 10 day period, do you flip the meat every day as you would for Buckboard Bacon?
#3 Is there any problem with too much saltiness? I can handle a reasonable amount of salt, but I've done bacon that I just couldn't rinse enough to get the saltiness out of. Do you do a fry test to see if you need to soak more?
Sorry, but I've had some good and some bad results with curing meats, and 10 days is a long time to wait, only to discover that the final alternative is to pitch the whole inedible mess because you've screwed it up.
Thanks,
ShortEnd
jerseyhunter
Smoking Fanatic
Just found this. Looks great and I'm ordering one tomorrow. Ps, Looking forward to hear the answers to ShortEnd's questions.
xjcamaro
Smoking Fanatic
jerseyhunter
Smoking Fanatic
That looks great. Should get you through the winter. Next time eyes are on sale I might try it. Looks like an easy way to introduce curing to my repertoire. It looks hard to screw up. How does stepping up the temp work versus just smoking normally at one temp?
Sorry to take so long to get back to you, but due to the stupid way the "recent activities" page works, I just saw these comments.
#1 I stuck it through one end, and started releasing the solution from about 2" from the far end as I pulled the needle back toward the entry hole. I kept releasing the solution until I got about 2" from the entry hole. The rest of the meat gets it's cure from the outside.
#2 Yes I flip & massage it every day, like I do everything I cure.
#3 I always do a salt fry test, but I have never made anything too salty. The only thing I ever made that I even tasted any salt at all was my "Canadian Turkey Bacon". I always soak for 1/2 hour before I test it.
I don't know how you did your curings, but if you follow my step by step instructions exactly, you will never throw anything away.
Bear
Sorry---They're there now.
Bear
IMO--This stuff is much better than Pastrami.
Bear
Think "Corned Beef".
Bear
You can hold it for a lot of hours at 140˚ or 150˚ instead. Then when you figure you got enough smoke on it & dried it to where you want it, jack it up to 180˚ or so to get it to your final internal temp. I used to bump it a little at a time to get my MES to produce smoke, but since I got m y AMNS, that isn't needed any more.
Bear
- Aug 27, 2008
- 5,170
- 409
Woah! How in blazes did I miss this!?!?!? I guess I've been a busy smoker for a while...aaaaah, now I know...ya caught me when I was preparing for a family reunion last summer and snuck this one by me...why you sneaky lil' bear, you! Thought I'd never find it, didn't ya? Hah?
Ooooooooooooooooooh crap...my meat list is getting longer, and longer, a--n--d l--o--n--g--e--r. I was already planning on getting about 10-12lbs of round for jerky, plus 3 or 4 nice packer briskets (maybe I'll go for case pricing) for curing the flats and smokin' burnts from the points, maybe a couple slabs of pork loin back ribs, a couple butts, 15-16lbs boneless skinless chix thighs for cured/smoked sausage...jeeze, I hope my freezers will have enough room!
I like my trips to sam's club for meats and supplies, but my wife my not like this next trip we're planning next week...
...I may have some explaining to do at the checkout...
...uh, gee, honey, I don't know where that one came from...no really!!!
I can't help it, but I gotta give your dried beef a shot, one way or another! I may have to do some simple mods to get my smoke tray low enough over the burner in my SV-24 for a slow & steady low-temp smoke, but it can easily run those low temps, especially with winter still here. I'll give you a heads up when I get it rolling. Man, I can almost see it layin' in the Vault already!
Thanks Bear!!!
Eric
Ooooooooooooooooooh crap...my meat list is getting longer, and longer, a--n--d l--o--n--g--e--r. I was already planning on getting about 10-12lbs of round for jerky, plus 3 or 4 nice packer briskets (maybe I'll go for case pricing) for curing the flats and smokin' burnts from the points, maybe a couple slabs of pork loin back ribs, a couple butts, 15-16lbs boneless skinless chix thighs for cured/smoked sausage...jeeze, I hope my freezers will have enough room!
I like my trips to sam's club for meats and supplies, but my wife my not like this next trip we're planning next week...
I can't help it, but I gotta give your dried beef a shot, one way or another! I may have to do some simple mods to get my smoke tray low enough over the burner in my SV-24 for a slow & steady low-temp smoke, but it can easily run those low temps, especially with winter still here. I'll give you a heads up when I get it rolling. Man, I can almost see it layin' in the Vault already!
Thanks Bear!!!
Eric
Thanks a lot Eric!Woah! How in blazes did I miss this!?!?!? I guess I've been a busy smoker for a while...aaaaah, now I know...ya caught me when I was preparing for a family reunion last summer and snuck this one by me...why you sneaky lil' bear, you! Thought I'd never find it, didn't ya? Hah?
Ooooooooooooooooooh crap...my meat list is getting longer, and longer, a--n--d l--o--n--g--e--r. I was already planning on getting about 10-12lbs of round for jerky, plus 3 or 4 nice packer briskets (maybe I'll go for case pricing) for curing the flats and smokin' burnts from the points, maybe a couple slabs of pork loin back ribs, a couple butts, 15-16lbs boneless skinless chix thighs for cured/smoked sausage...jeeze, I hope my freezers will have enough room!
I like my trips to sam's club for meats and supplies, but my wife my not like this next trip we're planning next week......I may have some explaining to do at the checkout......uh, gee, honey, I don't know where that one came from...no really!!!
I can't help it, but I gotta give your dried beef a shot, one way or another! I may have to do some simple mods to get my smoke tray low enough over the burner in my SV-24 for a slow & steady low-temp smoke, but it can easily run those low temps, especially with winter still here. I'll give you a heads up when I get it rolling. Man, I can almost see it layin' in the Vault already!
Thanks Bear!!!
Eric
Kind words like that coming from you mean an awful lot to me.
You are one of my goto guys on here.
You're gonna love that Dried Beef. It's more moist than the stuff you buy in the store, but you can regulate that, and make it drier by just smoking it longer & longer at any temp between 130˚ and 150˚. Everybody who tried it loves it.
Don't let me miss yours, when you do it,
Bear
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