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Featured 1st Dried Beef

Discussion in 'Beef' started by Bigtank, Mar 4, 2019.

  1. Bigtank

    Bigtank Smoke Blower

    Just finished up my 1st try at dried beef. It turned out well I used Bear's recipe forgot the sugar though. Cured an eye of round with TQ for 21 days. Took it out yesterday early morning rinsed it off and gave it 30 minute soak. Sprinkled it with, CBP granulated garlic & onion powder, fired up the GMG at 150f smoked it for 10 hours at about 7 hours bumped the smoker up to 180f. Internal temp got up to 156 an d held there for an hour. The temp outside yesterday never got above 0. I then cooled it down wrapped in saran wrap and put in the fridge. This am I sliced it up with help from grandson. He enjoyed sampling it.

    Out of the cure
    IMG_4208.JPG
    Spices on
    IMG_4209.JPG
    Smoker ready ambient temp -6f
    IMG_4210.JPG
    Just out of the GMG
    IMG_4211.JPG
    My helper
    IMG_4213.JPG

    and taster
    IMG_4214.JPG
    all sliced up
    IMG_4215.JPG
    Ready for the freezer
    IMG_4217.JPG
    this pic shows the iridescence
    IMG_4218.JPG
     
    wbf610, Watson, dernektambura and 7 others like this.
  2. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member

    Looks like it turned out great . Love the thumbs up pic ,, that's awesome .
     
  3. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    Always good to have a helper! Looks good!
     
  4. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Looks Great, Tank!!
    I got the Thumb's Up from the "Trouble Maker".
    I was about his age when I started eating this stuff, but mine was mostly made from Venison Hind Quarters.
    Nice Job!!
    Like.

    Bear
     
  5. Bigtank

    Bigtank Smoke Blower

    Thanks it turned wonderful. I just did one eye of round to see how it would go. I will get some more and do it again.
     
  6. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Yup---I like to buy the Eye Round when it drops to $2.99 or less, which isn't so often nowadays.

    I try to eat it sparingly, because I love it so much I could just Pig Out on it until it's gone!!

    Bear
     
  7. HalfSmoked

    HalfSmoked Master of the Pit Group Lead OTBS Member SMF Premier Member

    Nice job there like the helper never to young to learn.

    Warren
     
  8. Bigtank

    Bigtank Smoke Blower

    I;m gonna try your BBB next Hy-vee has bone in Hormel always tender pork sholder for .99 a pound. 0233189000000_CF_hyvee_default_thumb.jpeg
     
  9. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    That's Great !! I love BBB !
    I think you'll find this one the best to follow:
    Buckboard Bacon (Step by Step) Nov 4, 2018

    Bear
     
  10. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member

    Make sure you read the label on that . Hormel and Smithfield sell both pumped and regular products . If it says Tender on it , it is more than likely pumped with a sodium solution . Might end up to salty . Just FYI .
     
  11. Bigtank

    Bigtank Smoke Blower

    That looks good I will give it a try.
     
  12. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    You'll love it, and your Handsome little Helper will love it too!! :emoji_laughing:

    Bear
     
  13. Norwester55

    Norwester55 Fire Starter SMF Premier Member

    I usually buy the Hormel pork at Winco and use a low/no salt rub on it. They don't sell anything other than the brine injected stuff. Salted some chops I was grilling one time. You only make that mistake once.

    Dried beef looks delicious Bigtank! I'll be watching for an eye of round sale.
     
  14. Phil Chart

    Phil Chart Meat Mopper SMF Premier Member

    Looks great can't go wrong with bears recipe. I have made dried beef a few times now. The only thing I did wrong on the first time was I only made one after r
    That I filled the Bradley every time.
    Congratulations on making the carasoal
     
  15. Bigtank

    Bigtank Smoke Blower

    Thanks its my first time on the carousel
     
  16. Outstanding. Loved (liked) the "sheen" so familiar with dried beef.
    I have loved dried beef for ... well since I was much younger.
    Mom made SOS which even my WWII Veteran father enjoyed.

    Only question that I have from this thread (and many other threads before I joined the forum)

    Why do you use eye of round? I detest the course texture of eye.
    Does it soften after a cure and smoke
     
  17. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    The meat used for Dried Beef should be very lean, with very little marbling at all.
    Eye Round is Perfect for that qualification.
    After being cured, smoked, and slicing it real thin, it just melts in your mouth.
    Other things good for Dried Beef:
    Beef Bottom Round
    Beef Top Round
    Venison Hind Quarter
    Venison Backstrap

    Bear
     
  18. Bigtank

    Bigtank Smoke Blower

    I've had had dried venison before and it was very good. Any lean cut would work good, sirloin tip roast looks like it would be good but its usually much higher priced. I picked this eye of round at Walmart I think it was $3.99lb I don't hunt much any more but would love to see how elk or moose would work.
     
  19. chew2475

    chew2475 Fire Starter

    Looks Great. May have to give that a try with one of my venison roasts. Also curious about your slicer. What brand and model and how does it work?
     
  20. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member

    Sure does ,,, Eye round , followed Bears steps ,,
    dried beef.jpg