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
Spices on
Smoker ready ambient temp -6f
Just out of the GMG
My helper
and taster
all sliced up
Ready for the freezer
this pic shows the iridescence
Out of the cure
Spices on
Smoker ready ambient temp -6f
Just out of the GMG
My helper
and taster
all sliced up
Ready for the freezer
this pic shows the iridescence