Bear's "Step by Step" Index

[Bearcarver]

@Skyrat ---Thank You for the Like!!

Bear

 

[LBGades]

Thanks Bear for the great recipe and instructions.
I have done 4-5 batches of eye of round beef and venison. All have turned out well.
My question is about the size of an Eye of Round. I'm curing a couple chunks right now that are just under 5 inches in diameter. The cure timing I'm planning is 10 days cure + 2 days + 2 days for safety which equals 14 days then likely a few more for scheduling the smoking.

Is there a thickness you would not attempt due to the depth the cure can penetrate? Should I cut in half lengthwise to make two pieces of 2.5 inches max?

Thanks!

 

[Bearcarver]

Thanks Bear for the great recipe and instructions.
I have done 4-5 batches of eye of round beef and venison. All have turned out well.
My question is about the size of an Eye of Round. I'm curing a couple chunks right now that are just under 5 inches in diameter. The cure timing I'm planning is 10 days cure + 2 days + 2 days for safety which equals 14 days then likely a few more for scheduling the smoking.

Is there a thickness you would not attempt due to the depth the cure can penetrate? Should I cut in half lengthwise to make two pieces of 2.5 inches max?

Thanks!

Hi LB !
If it's over 3" thick, there are 2 choices---Either inject the right amount of cure into the center, which I did once, but I didn't like it.
Or you can cut it in half, and cure each smaller half.
Here's one below that ended up only needing 11 days Curing.
If yours is over 3", just follow this one:
Smoked Dried Beef #1

Any questions, give me a Yell.

Bear

 

[ibdagriz]

Bear's "Step by Step" Index
​

I made this index, because a lot of guys use my "Step by Steps", and I couldn't get them all in my Signature.
Then I'd have to find the one I had that best suited what they were wanting to do.
At times it has taken me forever to find one of my Step by Steps that never made it into my Signature, due the limited space.

These are ALL "Step by Steps". If it doesn't tell you how to do it, it's not in this Index.

This way will keep them better organized anyway, and make them easier to find by anyone who wishes to use one, or to just check something.
This will also make them easier for me to find, when I want to give someone a link, or for me to use on my own smoke, because I always check what I did previously, before I do a repeat smoke.
I did most of these products in my Masterbuilt Electric Smokers, but in most cases the temps & times would work with other smokers too.
These Step by Steps are by no means the only way to do these things, nor are they necessarily the best way to do them. They are the way I did them at the time I made the Step by Steps.
I tried to cover all bases with my instructions, but if I missed something, or made something unclear, just ask, or even better PM me. I try to stop in here a couple times a day, and will get back to you ASAP.
In the future, if I put more than one of the same product on this list, I will add a notation as to which one I think is best, or easiest to follow.
I will be adding & deleting as we go, so stop in often for new threads. I always enjoy helping anyone I can!!
Thanks for checking in, and I hope this will help many of you!!!

Note: If anyone would like to comment on my Index Page, please do so on this thread.

Also: If you use any of my Step by Steps, and would like to comment on how it worked for you, please make your comment on that particular thread. I appreciate hearing your comments!! Thank You!!

Note: A Link to this page is in my Signature, at the bottom of ALL of my Posts.

I don't want your head to get big or anything, but I have used the steps in this thread on quite a few different items and all have come out really good. I had one dried beef go south, but it just didn't cure all the way thru and I did not inject it. I'm sure that would have saved it.

I've done your Canadian Bacon, BBB, Dried beef, Pulled ham, Pulled pork, just to name a few. My favorites are the BBB and pulled pork, with the ham and CB coming in right behind. I like the dried beef, but these are my faves.

I don't drop in often enough, but I truly enjoy your work in getting this together and sharing it with everyone. As soon as I see butts on sale it's pulled pork or pulled ham and another batch of BBB. Here's Sunday's batch of BBB from a 10 pound butt, cut in half, cured and smoked right before going in the freezer for a bit to slice. It's excellent as always.

Thanks again Bear...

Griz

 

[Bearcarver]

I don't want your head to get big or anything, but I have used the steps in this thread on quite a few different items and all have come out really good. I had one dried beef go south, but it just didn't cure all the way thru and I did not inject it. I'm sure that would have saved it.

I've done your Canadian Bacon, BBB, Dried beef, Pulled ham, Pulled pork, just to name a few. My favorites are the BBB and pulled pork, with the ham and CB coming in right behind. I like the dried beef, but these are my faves.

I don't drop in often enough, but I truly enjoy your work in getting this together and sharing it with everyone. As soon as I see butts on sale it's pulled pork or pulled ham and another batch of BBB. Here's Sunday's batch of BBB from a 10 pound butt, cut in half, cured and smoked right before going in the freezer for a bit to slice. It's excellent as always.

Thanks again Bear...

Griz

Thank You Griz!!!
Glad you're getting enjoyment from some of my Step by Steps!!
That's what they're there for!!
And Thanks for the nice Comments!
Enjoy!!

Bear

 

[daspyknows]

Great stuff here.

 

[Bearcarver]

Great stuff here.

Thank You Daspy!!

Bear

 

[Nthpnk]

Bear's "Step by Step" Index
​

I made this index, because a lot of guys use my "Step by Steps", and I couldn't get them all in my Signature.
Then I'd have to find the one I had that best suited what they were wanting to do.
At times it has taken me forever to find one of my Step by Steps that never made it into my Signature, due the limited space.

These are ALL "Step by Steps". If it doesn't tell you how to do it, it's not in this Index.

This way will keep them better organized anyway, and make them easier to find by anyone who wishes to use one, or to just check something.
This will also make them easier for me to find, when I want to give someone a link, or for me to use on my own smoke, because I always check what I did previously, before I do a repeat smoke.
I did most of these products in my Masterbuilt Electric Smokers, but in most cases the temps & times would work with other smokers too.
These Step by Steps are by no means the only way to do these things, nor are they necessarily the best way to do them. They are the way I did them at the time I made the Step by Steps.
I tried to cover all bases with my instructions, but if I missed something, or made something unclear, just ask, or even better PM me. I try to stop in here a couple times a day, and will get back to you ASAP.
In the future, if I put more than one of the same product on this list, I will add a notation as to which one I think is best, or easiest to follow.
I will be adding & deleting as we go, so stop in often for new threads. I always enjoy helping anyone I can!!
Thanks for checking in, and I hope this will help many of you!!!

Note: If anyone would like to comment on my Index Page, please do so on this thread.

Also: If you use any of my Step by Steps, and would like to comment on how it worked for you, please make your comment on that particular thread. I appreciate hearing your comments!! Thank You!!

Note: A Link to this page is in my Signature, at the bottom of ALL of my Posts.

Bear

About Masterbuilt Electric Smokehouse (Digital)
Masterbuilt Smokers (Bear's Thoughts & Findings)
MES Generation Number Recognition Pictures & Pics (Digital Units)
Avoid Temp Swings in MES
Cleaning MES Window without chemicals
MES with Window---Heads Up
MES 40 Christmas Present---2010

Cured & Smoked Products:
Curing Fridge Set-up (Bear's Method)
Bacon (Extra Smoky)
Bacon-On-A-Stick
Buckboard Bacon and Pulled Cured Boston Butt Ham
Buckboard Bacon (Step by Step) Oct 10, 2017
Buckboard Bacon (Step by Step) Nov 4, 2018
*New------Canadian Bacon
Canadian Bacon and Dried Beef
Boneless Cured & Smoked Pork Chops and Canadian Bacon
Smoked Dried Beef #1
Smoked Dried Beef
Dried Beef (Best Ever)
Smoked Venison Dried Beef
Venison Backstrap Dried Beef
Venison Backstrap Dried Beef #2
Pork Loin Jerky
Changing Fresh Venison Sausage into "Cured & Smoked"
Venison Sausage Converted Part #2
BCBBBBCTBLT
Canadian Turkey Bacon
Smoked Potato Pizza

Smoked Ground Beef Products (Sticks Logs, and Loaves):
Unstuffed Beef Sticks (All Beef)
Smoked Bear Logs (All Beef)
Smoked Bear Loaf (All Beef)
Smoked Mini-Bear-Loaves (All Beef)

Smoked Beef:
Prime Rib Calendar (14 Smoked Prime Ribs)
Why I Shop at Giant (Free Ribeyes)
Smoked Prime Rib (Double Birthday Dinner 2017)
Smoked Prime Rib (47th Anniversary Dinner)
Smoked Prime Rib (49th Anniversary Dinner)
Smoked Prime Rib (First of 2017)
Smoked Prime Rib (Apple Smoke)
Smoked Prime Rib (New Best Ever)
Smoked Prime Rib (Another One)
Smoked Prime Rib (Great Stuff)
Smoked Prime Rib (Best Ever)
Smoked PRIME RIB (Multiple Woods)
Smoked Prime Rib (Panned)
Smoked Prime Rib (Panned #3)
Smoked Prime Rib (Easter 2018)
Smoked Prime Rib with Apple Dust (July 2019)
Smoked Prime Rib. Mrs Bear's Birthday (Oct 2019)
Smoked Prime Rib (Small with Cherry Dust)
Prime Rib "Dino" Ribs
Beef "Dino" Ribs (From My Last Prime Rib Score)
Smoked Beef Prime Rib Dinos (With Extra Meat)
Smoked Beef Tenderloin (AKA Fillet Mignon)
Smoked Beef Tenderloin (On Sale) Best Tenderloin
New York Strip Roast (Hickory Smoked)
New York Strip Roast (Christmas 2018)
New York Strip Roast (Mrs Bear's Birthday of 2020)
Grilled Ribeyes (One Smoked---One Not)
Grilled Ribeye (On the "Q")
Rare Roast Beef (Smoked for Sammies)
Beef Lunchmeat from Eye Round
Brisket Flat
Pulled Beef Chucky
Twin Chuckies
Chucky Burnt Ends
Smoked Pulled Beef Chucky
Hot Smoked Beef Sammy with Gravy
Ribeye Kabobs (Zig-Zag Skewers)


Smoked Pork:
Pulled Boston Pork Butt (230°--April 23, 2013) foiled
Pulled Boston Pork Butt (265°--Oct 21, 2018) foiled
Pulled Boston Pork Butt (275°--Sept , 2020) not foiled
Pulled Pork Finishing Sauce
Country Style Bone-in Pork Ribs
Country Style Pork Ribs
Pork Spare Ribs
Baby Back Ribs
Baby Back Ribs #2
Smoked Stuffed Pork Loin (Apple)
Char Siu Country Style Ribs

Poultry:
Hickory Smoked Turkey Breast
Chicken Thighs (Hickory Smoked)
Chicken Thighs (MES 40 Smoked)


Specialties:
Double Smoked Hams Times 4
Double Smoked Ham Twins
Double Smoked Ham
Double Smoked Spiral Sliced Ham
Double Smoked Ham & Beans
Cheesesteaks & Webbers
Philly Cheesesteaks & Webbers
Webber Sammy (Best way to make)
BLT Rollers
Dried Beef Roll-ups
Deer Heart (TQ Seasoned & Sauteed in Butter)
Hot Bacon Dressing (Pennsylvania Dutch)
Mrs Bear's Unstuffed Peppers
Deerlupkis (Unstuffed Cabbage)
Cheesesteak Hot Pockets
Corn Bread
Avocado Cornbread Muffins
Smoked Cheese
Smoked Cheese Taste Testing Party
Amish Smoked Eggs

Fish:
Smoked Salmon
Shad Roe (Pan Fried)
Shad Roe (Broiled with Bacon on Toast)
Shad Roe (Pan Fried Loose with Bacon)
Shad Roe (Cured & Pan Fried Loose)
Smoked Brook Trout & Tilapia
Baked Crab Cakes (Bear Style)
Salmon & Catfish (Sous Vide)
Catfish (Pan Fried)
Lobster Tail (Sautéed)

Sous Vide:
51st Wedding Anniversary SV Chucky
Ribeye Testing (Step #2)
Chicken Salad for Mrs Bear
Boneless & Skinless Chicken Thighs
Boneless & Skinless Chicken Thighs #2
Chucky 50 hours. (By Far My Best Tender Sliced Chucky)
Pulled Beef Chuck Roast (Perfect) *
Beef Dinos (SV--48 hours)
Eye Round in SV Best of All Eye Rounds (11-21-17) *
Beef Eye Round (Finally) (9-18-18) *
Top Round (First Tender Test)
Pork Spare Ribs (SV & Weber "Q")
Country Style Ribs (Beef)
Country Style Ribs (SV & Grill Best Ever) (Pork)
Country Style Ribs (SV & Grill) Tied for "Best Ever" (Pork)
Pork CSRs (SV to Grill)
Pork Steaks (SV to Grill)
2" Thick Boneless Pork Chops
Single Cut Beef Ribs
Scallops & Fried Tater Slices
Scallops & Oil-Free Fries
Reheating Prime Rib Slices ( 3 different searing tests)
Reheating Fillet Mignon
Salmon & Catfish (Sous Vide)
Venison Backstrap (Sous Vide)

Grilling:
Deerburgers
Deerburgers on my "Q"
Deerburgers XL
Bacon-Swiss Deerburgers
Ribeye on my Smoky Joe
Deerburgers on My Indoor Smokeless Grill
Ribeye on My Indoor Smokeless Grill
Hot Dogs with BBB

PowerAirFryer XL Items:
Sausage & Peppers
Fresh Sausage
Fresh Sausage #2
Cutting & Making Fries in the AirFryer
Dogs, Fries, Kraut, and Sausage
Stromboli
Sausage, Fries, and Little Smokies

Emeril's Power Air Fryer 360:
Jersey Flounder
Catfish & Tater Wedges
Catfish & Fries
Fish & Chips (Catty & Home cut Fries)
Chicken Parts (First Batch)
Chicken Tenders
Chicken Parts--No Breading
Drums & Thighs (No Breading)
Chicken Drums
Boneless Turkey Breast Roast
Boneless Thighs (Breaded & Unbreaded)
Boneless Thighs #2 (Unbreaded)
Boneless Skinless Naked Thighs
Boneless Thighs
Pizza
Bread Pizza
Pizza & Grilled Cheese
Pork Roll Sammies
Pork Roll Sammies #2
Beef Smoked Sausages
Beef Smoked Sausage #2
Smoked Sausage
Fresh Sausage
Bread Pizza Experiments
Boneless Turkey Breasts
Boneless Turkey Breast (Rotisserie)
Pork Chops
Pork Loin Roast (Rotisserie)
Herring Roe (From a Can)

Breakfasts:
Bacon Scramble (Without Electricity)
Spam Scramble
French Toast with Berries

Desserts:
Raspberry Chiffon Pie (Mrs Bear's Recipe)
Peanutbutter Meltaways (Bear's Favorite Candy)
Cherries In The Snow
Mini-Cheesecakes (Sous Vide)
Blueberry Zucchini Bread (Mrs Bear's)

Why They Call Me "Bearcarver":
A Bear from Log to Finish


Fun Thing In Pennsylvania:
The Phantom Buck of Haycock Mountain
Pennsylvania Black Bears & Cabin

Odds & Ends:
Upgraded Carpenter Bee Traps
Bear Jr's Back Yard Landscaping Project
Bear Jr's Bandsaw Box
Bear Jr's Homemade Gifts for Mom & Dad
How to Grow Great Tomato Plants

Chuckles:
Bacon Cheeseburger


Tutorials (Step by Steps Only) from Friends That Cook & Smoke:
Gary's Smokes & Smoking Information
Disco's Smokes
SQWIBS Cooks
Jeff's Smoking Meat
The Smoking Monkey Cookbook
Chile's Cooks

.

Hey, bear can you help me with turkey bacon? A family member has Lyme disease so looking for 2 recipes one for ground turkey formed into a loaf and one for those little butterball frozen turkey roasts about 2.5 lbs.

 

[Nthpnk]

Hey, bear can you help me with turkey bacon? A family member has Lyme disease so looking for 2 recipes one for ground turkey formed into a loaf and one for those little butterball frozen turkey roasts about 2.5 lbs.

 

[HalfSmoked]

Welcome glad to have you on board. Where are you located? Any where near a Amish market they usually have turkey bacon.
What does the turkey have to do with the lyme"s?

 

[Nthpnk]

Welcome glad to have you on board. Where are you located? Any where near a Amish market they usually have turkey bacon.
What does the turkey have to do with the lyme"s?

Thank you happy to talk with the legend himself Lyme disease has caused her to be deathly allergic to meats other than Turkey and chicken. I make homemade bacon and pass it off to my uncle 10 lbs at a time and I feel bad I can't make some nice bacon for her too.

 

[Bearcarver]

Hey, bear can you help me with turkey bacon? A family member has Lyme disease so looking for 2 recipes one for ground turkey formed into a loaf and one for those little butterball frozen turkey roasts about 2.5 lbs.

I didn't see this until I had already replied to the PM you sent me.
Check your "Private Conversation" page.

Bear

 

[Nthpnk]

Thank you happy to talk with the legend himself Lyme disease has caused her to be deathly allergic to meats other than Turkey and chicken. I make homemade bacon and pass it off to my uncle 10 lbs at a time and I feel bad I can't make some nice bacon for her too.

Oh I did find Waltons meatgistics and they have a cure for ground turkey that I purchased i was just hoping you had a way to do it with tq I already have. I would like to explore the 3lb frozen turkey roast though as it would not me pressed meat. Can you recommend any place to start? I'm afraid to try on my own to come up with a guess as I'm still pretty new

 

[Nthpnk]

I didn't see this until I had already replied to the PM you sent me.
Check your "Private Conversation" page.

Bear

Not sure how also new to the forum sorry

 

[Bearcarver]

Not sure how also new to the forum sorry

At the top right of your screen, click on the little Envelope.

Bear

 

[HalfSmoked]

Thank you happy to talk with the legend himself Lyme disease has caused her to be deathly allergic to meats other than Turkey and chicken. I make homemade bacon and pass it off to my uncle 10 lbs at a time and I feel bad I can't make some nice bacon for her too.

I can understand my wife has been a huge victim of Lyme's for now probably over 30 years. It has caused her many problems.

Warren