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Canadian Bacon and Dried Beef (cured & smoked)

Discussion in 'Hot Smoked Bacon' started by Bearcarver, Jul 29, 2011.

  1. smokesontuesday

    smokesontuesday Smoking Fanatic

    Last edited: Mar 12, 2017
  2. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Thank You SOT !!

    I'm glad you liked it.

    Nice Job on yours![​IMG]

    And Thanks for the Points.

    BTW: The one you used was for making CB & Dried Beef together. You might like the individual Step by Steps better.

    Here's one of each:

    Dried Beef (Best Ever) 

  3. biaviian

    biaviian Smoking Fanatic OTBS Member

    Is the beef as salty as what you can buy at the store?  I hate typical, not low-sodium, store-bought bacon because it has too much salt so how does your dried beef stand up to that salt level?
  4. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Salt??----Not not even close if you follow my Step by Steps.

    A guy I graduated with was the 3rd generation owner of the biggest Dried Beef Processor on the East Coast (maybe the country)---"Knauss' Dried Beef".

    I think they had to add extra salt & do other things, because some of their packaging didn't go into Refrigeration. It went in Jars & Bags, and they were displayed right on the shelf at the store. You couldn't do that with mine. Mine needs to be refrigerated.

  5. tonka16827

    tonka16827 Fire Starter

    I have about 8 lbs of beef round roast and 4 lbs of pork loin in the meat fridge right now. I put the beef in on 10/5 and the pork in 10/7. Both with Tender Quick. The way my schedule works out, I'm not going to be able to smoke this 10/13 but I could do it on 10/14. Or I could let it cure for two weeks (10/20). Is that OK? Can I "over" cure? Should I be doing anything to the meat during these two weeks? I plan to pull everything out on 10/19 and rinse and then give it overnight in the meat fridge and then smoke the morning of 10/20.
  6. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Those 14 days should be OK. I wouldn't like to see it much longer than 14 days though.
    People say you can't over-cure, but IMO that's true with a Wet equalization Brine cure, but with a Potent Dry cure, it is possible to get it too salty, because it just keeps putting the salt into the meat, especially with TQ.

    Flip the packages over every day during the curing period, and massage a little bit.

  7. tonka16827

    tonka16827 Fire Starter

    Thanks Bear - I appreciate the guidance. I'm going to go flip the packages right now and work them a bit. The waiting is the hardest part! I'll try to remember to post some pics after when I pull them out to smoke and after the smoke. My wife is very excited for some homemade dried beef.
  8. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    That's Great---You guys will love Both.
    Dried Beef & Cheese was my Favorite Sammy even back 50 years before I was able to Smoke it myself!!