Dried beef using the Bear carver method.

Discussion in 'Beef' started by little smokey, Nov 7, 2013.

  1. little smokey

    little smokey Smoking Fanatic

    So I removed all the fat and cured it according to the directions, thickest part was about 2.5 inches and has cured in the fridge for nine days. Soled in ice water for thirty minutes, changed the water and just completed a fry test. Here are my pictures of what it looks like after curing. Smoking them early Saturday morning again using the bear carver method using pit masters choice in my AMZNPS. It's gonna sit in the fridge until then dry and uncovered.
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

     I'm in, can't wait to see your results!

    [​IMG]
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I have tried a lot of Bearcarver's recipes with great results and this one is on my to do list. Thanks for posting your efforts. I will be following with interest.

    Disco
     
  4. little smokey

    little smokey Smoking Fanatic

    Ok had some issues. My amazen pellet smoker did not burned all night. But I continued on this morning to dry the beef and even without an awesome smoke flavor it was still pretty damn good beef. I nuked my pellets and got a good start on burning them and still they went out. I think it had to do with the low temp of the smoker and it was a cold night. Nt sure but will work on it form y next batch which will be soon. Got a little qview since we eating faster then I could slice. Thanks bearcarver for the help.
     

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