Smoked Dried Beef on the MES

Discussion in 'Beef' started by twoalpha, Aug 7, 2015.

  1. twoalpha

    twoalpha Smoking Fanatic

    Picked up a whole Eye of Round Steak and cut off part of it for curing in TQ for smoked dried beef. The rest of the eye was made into Jerky and is a separate post. This was my first dried beef and it will not be my last. Will be making a bigger batch next time now that I know how great this is. Smoked with Hickory pellets in the MES to an IT of 160.

    Following Bearcarver's "Step by Steps" the results were great as expected. 

    Thanks again John.

    Enjoy

    Larry

    Start with Eye of Round Steak


    Portion cured in TQ; rinsed and seasoned.


    Dried and Smoked in the MES


    Slices after being in the frig. for two days and frozen for 2 hours before slicing.


    Now for the good part. Really Great Eating.

     
  2. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    wow that really came out nice., I am doing much the same using bears method on some backstraps.

    You had a very lean looking piece of meat there.. what was the cure time if I might ask?

    HT
     
  3. twoalpha

    twoalpha Smoking Fanatic

    Hoity

    Had planned on 9 days cure time and ended up at 10. Was well cured to the center.

    Did you ever try the Pork Tenderloins using TQ. They are also great.

    Larry
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    You did an Awesome Job, Larry!![​IMG]

    Looks Perfect!![​IMG]---------------[​IMG]

    And Thanks for the Point on my Step by Step!!

    Bear
     
  5. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Oh I bet pork tenderloins would be killer,,,have to do that one.
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Those end up like Mini-Canadaan Bacon slices.

    Good Stuff.

    Altogether different than Dried Beef though.  Done the same way, but only take the CB to 145° or 150°, instead of 160 or more for Dried Beef. You don't want the CB to get Dry, like the Dried Beef.

    Bear
     
  7. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    we have not s shortage of hogs here where I am at so this is on my to do list...I think I should go ahead a retire so I can piddle with curing and smoking more.
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    What IT did you take the beef too?

    By the way it looks great
     
  9. twoalpha

    twoalpha Smoking Fanatic

    cFarmer

    Took the IT to 160 and then shut the MES off and opened the door and let it start cooling off before taking meat inside.

    This is great stuff.
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Oh I know its great, I have made it but kinda different.
     
  11. twoalpha

    twoalpha Smoking Fanatic

    Hoity

    Now in my 3rd month of retirement and it is great. Have time to do the things I want to do anytime. Don't have to wait for the weekend.

    Here is a link to my post on the Cured/Smoked Pork Tenderloins.

    Better for me as a snack than having a cookie. I like it at room temperature with a bite of cheese.

    http://www.smokingmeatforums.com/t/177187/dry-cured-pork-tenderloin-on-mes

    Larry
     
  12. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I looked at your tenderloin post...Man those are fine lookin.,,thanks., pretty much exactly what Im doing with these backstraps.
     
  13. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Congradtulations , John , that is superb :points:

    Have fun and. . .
     
  14. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Larry

    That sliced meat looks really good.  As John said, it looks like CB.  Going to make great sammys.

    Gary
     
  15. twoalpha

    twoalpha Smoking Fanatic

    Thanks Gary

    It turned out really great. Only problem is that it is all gone and I need to make some more. Shared it with a few people and now they want more also.

    Gives me a good reason to fire up the smoker again.

    Larry
     
  16. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks tasty, nice job ! Thumbs Up
     

Share This Page