1st Dried Beef

[Bigtank]

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

 

[chopsaw]

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

 

[TomKnollRFV]

Always good to have a helper! Looks good!

 

[Bearcarver]

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

 

[Bigtank]

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.

 

[Bearcarver]

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.

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

 

[HalfSmoked]

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

Warren

 

[Bigtank]

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

 

[Bearcarver]

I;m gonna try your BBB next Hy-vee has bone in Hormel always tender pork sholder for .99 a pound.View attachment 389612

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

 

[chopsaw]

I;m gonna try your BBB next Hy-vee has bone in Hormel always tender pork sholder for .99 a pound.View attachment 389612

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 .

 

[Bigtank]

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

That looks good I will give it a try.

 

[Bearcarver]

That looks good I will give it a try.

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

Bear

 

[Norwester55]

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 .

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.

 

[Phil Chart]

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

 

[Bigtank]

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

Thanks its my first time on the carousel

 

[Fueling Around]

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

 

[Bearcarver]

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

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

 

[Bigtank]

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.

 

[chew2475]

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
View attachment 389601
Spices on
View attachment 389602
Smoker ready ambient temp -6f
View attachment 389603
Just out of the GMG
View attachment 389604
My helper
View attachment 389605

and taster
View attachment 389606
all sliced up
View attachment 389607
Ready for the freezer
View attachment 389608
this pic shows the iridescence
View attachment 389611

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?

 

[chopsaw]

After being cured, smoked, and slicing it real thin, it just melts in your mouth.

Sure does ,,, Eye round , followed Bears steps ,,