Smoked Dried Beef Step by Steps (and Favorite Sandwich)
I had to answer a lot of questions about Dried Beef lately, so I figured I’d make myself a couple of my favorite cold lunchmeat sandwiches, and show how I make them. I’ve only been smoking for 7 years, but I’ve been eating Beef Dried Beef and Venison Dried Beef since I was a kid (more than 55 years ago).
Every Deer I ever shot had at least one Hind Quarter made into “Venison Dried Beef”, and then I had sandwiches every day at school for lunch.
When I had Ham, Beef, Lebanon, or any other kind of Sandwich, after 2 or 3 days, I’d get tired of it, but I could eat my Dried Beef & Cheese every day for months, and never get tired of it. After finishing school, and getting out of the Army, I continued consuming my favorite Sandwiches, only two a day instead of one. I almost always only ate Venison, because Beef Dried Beef was always too expensive!
I had one batch of Venison Dried Beef get spoiled by the Processor. He said it was because he deboned the Hind Quarter, and then brined it, and the brine didn’t get deep inside the holes left by the bone removal. So from then on, I used to take the Hind Quarters apart before I took them to him. That way there was no problem getting the cure to all places. He used to complain about my taking them apart, but I really didn’t care——I didn’t want to lose another Hind Quarter!!
Then about 7 years ago I got my MES, and learned to cure & smoke my own meat, including Dried Beef & Venison Dried Beef, and I’ve been eating the best cured & smoked meat I ever had ever since!
So below are some Links to my Best Step by Steps on how to make Cured & Smoked Dried Beef, and farther down the page is a Step by Step on how I make my favorite Sandwich.
Note: When you make Dried Beef from Deer or from Beef, when you follow my method, you can’t tell the Beef Dried Beef from the Venison Dried Beef, so if you can get Deer, you might as well use that, because it’s Free (except for our Hunting costs, which we all know is a small fortune)
Here are those Links to some of my favorite Dried Beef Step by Steps:
Smoked Dried Beef from Beef Eye Rounds:
Dried Beef (Best Ever)
Smoked Dried Beef from Beef Bottom Round (CB included):
Canadian Bacon and Dried Beef
Smoked Venison Dried Beef from Deer Hind Quarters:
Smoked Venison Dried Beef
Smoked Venison Dried Beef from Deer Back-straps:
Venison Backstrap Dried Beef
Thanks for stopping by!!
Bear
Now for my Favorite Cold Sandwich Making
This is what a batch of Dried Beef looks like:
All I need is 4 slices of Fresh White or Italian Bread, some Dried Beef, some American Cheese, and some Horseradish Spread (Sauce):
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2300.jpg.html
Slather some Horseradish Spread on the slices of Bread. If you don’t like Horseradish use Mayo or MW:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2301.jpg.html
Then put a few layers of Thin-sliced Dried Beef on one side, a slice or two of American Cheese on the other, and slap them together:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2303.jpg.html
Finished Sammies, with a Red Beet Juice Pickled Egg on the side:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2306.jpg.html
I had to answer a lot of questions about Dried Beef lately, so I figured I’d make myself a couple of my favorite cold lunchmeat sandwiches, and show how I make them. I’ve only been smoking for 7 years, but I’ve been eating Beef Dried Beef and Venison Dried Beef since I was a kid (more than 55 years ago).
Every Deer I ever shot had at least one Hind Quarter made into “Venison Dried Beef”, and then I had sandwiches every day at school for lunch.
When I had Ham, Beef, Lebanon, or any other kind of Sandwich, after 2 or 3 days, I’d get tired of it, but I could eat my Dried Beef & Cheese every day for months, and never get tired of it. After finishing school, and getting out of the Army, I continued consuming my favorite Sandwiches, only two a day instead of one. I almost always only ate Venison, because Beef Dried Beef was always too expensive!
I had one batch of Venison Dried Beef get spoiled by the Processor. He said it was because he deboned the Hind Quarter, and then brined it, and the brine didn’t get deep inside the holes left by the bone removal. So from then on, I used to take the Hind Quarters apart before I took them to him. That way there was no problem getting the cure to all places. He used to complain about my taking them apart, but I really didn’t care——I didn’t want to lose another Hind Quarter!!
Then about 7 years ago I got my MES, and learned to cure & smoke my own meat, including Dried Beef & Venison Dried Beef, and I’ve been eating the best cured & smoked meat I ever had ever since!
So below are some Links to my Best Step by Steps on how to make Cured & Smoked Dried Beef, and farther down the page is a Step by Step on how I make my favorite Sandwich.
Note: When you make Dried Beef from Deer or from Beef, when you follow my method, you can’t tell the Beef Dried Beef from the Venison Dried Beef, so if you can get Deer, you might as well use that, because it’s Free (except for our Hunting costs, which we all know is a small fortune)
Here are those Links to some of my favorite Dried Beef Step by Steps:
Smoked Dried Beef from Beef Eye Rounds:
Dried Beef (Best Ever)
Smoked Dried Beef from Beef Bottom Round (CB included):
Canadian Bacon and Dried Beef
Smoked Venison Dried Beef from Deer Hind Quarters:
Smoked Venison Dried Beef
Smoked Venison Dried Beef from Deer Back-straps:
Venison Backstrap Dried Beef
Thanks for stopping by!!
Bear
Now for my Favorite Cold Sandwich Making
This is what a batch of Dried Beef looks like:
All I need is 4 slices of Fresh White or Italian Bread, some Dried Beef, some American Cheese, and some Horseradish Spread (Sauce):
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2300.jpg.html
Slather some Horseradish Spread on the slices of Bread. If you don’t like Horseradish use Mayo or MW:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2301.jpg.html
Then put a few layers of Thin-sliced Dried Beef on one side, a slice or two of American Cheese on the other, and slap them together:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2303.jpg.html
Finished Sammies, with a Red Beet Juice Pickled Egg on the side:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2306.jpg.html
