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Buc-cee's Peppered Dried Beef - recipe/tips?

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Joined Sep 7, 2020
Down here in Texas we have the most glorious chain of convenience store/gas stations called Buc-cee's. In addition to having the cleanest restrooms anywhere, they have all sorts of stuff for sale - including my personal favorite: "Peppered dried beef"

it's like a very thick jerky, that is very moist and smokey. It's generally about 1" square, and 9-12" in length. Grain of the meat runs the length of each piece.
AB408311-F037-4FD2-AA2F-CB9EBE7C793A.jpeg

Does anyone have tips on how to try making this at home?

The ingredient label is simple, so it can't be that difficult.
9AD7EA19-87F3-47F6-B288-522C6455347D.jpeg
 
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Hijack73

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I tried this a couple times about 5-6 years ago. My ex loves this stuff and I liked it a lot myself (was a different brand we were finding here but the same stuff). I know it was like 6 bucks for 2 OZ so it was def expensive. Me being me - I said heck I can make this stuff. I used to do a lot of jerky and was convinced I could do it. I never got it right. I could make it LOOK right, but it always ended up being leather like rawhide. I used Prague 1 wet brine and maybe I should have been using #2. Used top round as it's my go-to for anything jerky. I tried a quick low temp smoke then an air dry, and then I tried low temp all the way though (about 160-180 F) and it never set up right. The longer smoked stuff was edible IF you ate it quick but by overnight it was critter treats either way. I was told by someone that I needed a vacuum sealer to 'lock it in' but I have never had one of those.

I'll experiment gladly if anyone figures it out!!!! Top round is the only beef I can find cheap :/
 

SFLsmkr1

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AKA
Kippered beef sticks
 

noboundaries

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Have you tried Bearcarver's method? Buc-ee's...Bear-carver...maybe cousins!

 
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Adding pepper would be easy.
doesn't look similar to the end product I'm looking for - but the method looks like it would work.

Also - that thin line of fat in the center of the "eye of round" in his photos looks similar to what is in the commercial product - so maybe eye of round is the right cut to start with.

thank you for the suggestion - I'll post results when I find some meat on sale!
 

radioguy

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I have bought some thick jerky from Jacksons Meat Locker, Texas,.
They do a great job. Looks like they start with round steak or some large sirloin. I believe they cure the entire steak or cut. Then hang it for a period of time to dry. Then slice and smoke again or cook. Take a look at their website maybe a clue there. Also search on YouTube, couple of videos there.

 
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chopsaw

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S Smokin' Penguin We call it Kippered beef around here , like mentioned above . The eye round would probably work .
Just don't get your strips to thick . If I had to guess I would say they use flank . Bear's method will work for sure . I just did some Dried " Reaper " beef . I use The TQ method , but up the brown sugar and add Carolina reaper powder .
Good stuff .
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