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Dried Beef Step by Step (Great Stuff)
Thanks so much Bear. I will smoke it and see how it turns out. My edit function appears to be working fine today. Yesterday it kept spooling like when your computer freezes up. Could have been our less than optimal internet connection! Thank you for the instructions! KSp -
Dried Beef Step by Step (Great Stuff)
My apologies. I have tried to edit the above post, and that is not working for me. I am having issues trying to upload pictures as well..... this is just not my day!!! I will try again to get some pictures uploaded. -
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Dried Beef Step by Step (Great Stuff)
Bearcarver, do you have an idea of what the max number of days you can cure this recipe would be? Dried Beef, step by step, using TQ The reason I ask is because I have had a beef round eye (the thickest pieces 3"), curing since 11/16/20! Bad weather and company staying with us for a week all... -
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Canadian Bacon Dry Cured (Step by Step)
Thanks Bearcarver!! That’s what I was hoping to hear. . The picture of the uncured meat is so helpful!! I have wondered what it would look like if the cure did not get through to the center. Now I know. . That does not look good. I smoked everything this morning, started about 6:30am and... -
Canadian Bacon Dry Cured (Step by Step)
Maplenut, Exactly! Those two colors kinda throw you off when you first see them. Thanks! -
Canadian Bacon Dry Cured (Step by Step)
I will try upload the pictures again..... Pork loins sitting on top of the beef. Pork loin below -
Canadian Bacon Dry Cured (Step by Step)
Bearcarver, I can see the picture I uploaded, it’s right above my text in the above post. Can you see it now? If not, I don’t know what I did wrong.... -
Canadian Bacon Dry Cured (Step by Step)
Bearcarver, I cured a pork loin according to your Canadian Bacon Dry Cured step by step. I put the TQ on the evening of 1/13/19 so today is day 11. I rinsed one portion of it and sliced it in half to check to see if the cure went to the center. The color is pink, and the corner area above the... -
Pork Loin Jerky (Step by Step with Pics)
That’s no joke! We used to get great dried beef from our (very) small town butcher in northern MN 40+ years ago when my folks would have beef butchered and processed there. The shop is still there, but the recipe has apparently changed. It is no longer the same, and not very good. That’s...- ksprairie
- Post #103
- Forum: Making Jerky
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Pork Loin Jerky (Step by Step with Pics)
Great! Thanks so much for your help. We love your recipes. I have 8.5# of beef roasts curing now to make your Dried Beef recipe. I’ve done it with venison roasts a lot, but this will be the first time making it with beef. Lookin forward to it! Thanks again!- ksprairie
- Post #101
- Forum: Making Jerky
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Pork Loin Jerky (Step by Step with Pics)
Sorry, Bearcarver, I wasn’t very clear. All I have done is trimmed the fat from the loin so far. I haven’t applied the TQ or brown sugar yet. I would like to use about 3# of the loin to make your pork loin jerky to give it a try. I am just wondering if I can put the sliced loin in the jerky...- ksprairie
- Post #99
- Forum: Making Jerky
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Pork Loin Jerky (Step by Step with Pics)
I hope no one minds me butting in here, I have a question!! Bearcarver, regarding your Pork Loin Jerky: In your step by step you marinate for 24 hours. Would there be a problem with marinating longer than that? Like 4-5 days? I am prepping a pork loin today according to your Canadian Bacon Dry...- ksprairie
- Post #96
- Forum: Making Jerky
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Just joined
Hi everyone. I have been reading this forum and learning from your posts for several years. You folks are great help, thanks! I use a small Masterbuilt electric smoker, no modifications. I mostly smoke venison in various forms- bearcarver's "dried venison" is a favorite, whole muscle and...
