Dried Beef by tonka16827 posted Oct 18, 2018 at 9:26 AMPulled my round roasts and pork loin out of the garage fridge yesterday afternoon - the loin had been in for 11 days and the round roasts for 13 days. I sliced them in half to check the color, everything looked fine. Then I sliced a piece...
Thanks Bear - I appreciate the guidance. I'm going to go flip the packages right now and work them a bit. The waiting is the hardest part! I'll try to remember to post some pics after when I pull them out to smoke and after the smoke. My wife is very excited for some homemade dried beef.
I have about 8 lbs of beef round roast and 4 lbs of pork loin in the meat fridge right now. I put the beef in on 10/5 and the pork in 10/7. Both with Tender Quick. The way my schedule works out, I'm not going to be able to smoke this 10/13 but I could do it on 10/14. Or I could let it cure...
Thanks for the info on the Von Hanson's. I called the Chan location and they have five different kinds of high temp cheese and it is cheaper than I was paying online. I hope to get some later this week and do a batch of sticks over the weekend. I'll be sure to post some pics.
Thanks - I'll check with them. Kraft stopped making Crumbles a few years ago. I also heard that it was an alternative so I tried to fine some (Cub, Walmart, Lunds, Target). I finally asked at my local Cub Foods but was told Kraft no longer makes them. Thanks for the guidance on Von Hansno's!
Looking good guys - I'm in Minnetonka - just put 8 lbs on the smoker for a late afternoon smoke. I stuffed them yesterday, they've been in the fridge for about 24 hours. I wanted to jump in here cause I've been ordering my hi-temp cheese too but as you said, the shipping is a killer. Where have...
This is one of my family's favorites. We loves it on sandwiches (bagles) with cream cheese. I've made a few dips with it which is great with a cold beverage and crackers. I've made with scrambled eggs and omelette. It is always a hit when I take to parties too.
Well, my sticks have turned out great for years. But thought I'd double check to see what others say and below is example and most recommend at least 70/30 - https://meatgistics.waltonsinc.com/topic/170/using-the-best-fat-to-lean-ratio-in-making-sausage
I use it all the time. I actually spoke to a local butcher and he said they typically go 75/25 for their sticks to I figured this was close enough. I typically use a LEM mix and add a half pound of cheese. The sticks never last long as my family and friends love them.
They look great - Once you find the reciepe you like, you can wait to do it again! I've been doing stick for a couple of years now and it took some trial and error to find the right combination. I just dropped about 5 lbs of beef snack stick off for my son and his roommates at college. I'm...
I just did two trays - about four cups of almonds. Very simple and wonderful.
I went with
1 tablespoon white sugar
1 1/2 tablespoons season salt
1 tablespoon onion powder
I pulverized that into a fine power in my grinder.
I put the almonds in a pan with about 2 tablespoons of EVOO (you...