Canadian bacon style w beef

[slavikborisov]

I’m doing deli meat again with pork loin again Sam exact way I did it the first time but I also bought a eye of round and I’d like to try the same thing just with a cut of beef and see how it turns out. I’m going to use the 10% injection method that SmokinEdge sent me since it was a success the first time but for the beef I thought about doing a black pepper cover before smoking to temp.

Any thoughts or recommendations if anyone has done this before? I know there are dry cured and drier version of meat using the eye of round but I don’t have a cure chamber and a way to safely dry stuff like that …

I know deli meat roast beef sounds good but they seem to be big sirloin tip cuts that are cured and smoked.

Thanks!

 

[chopsaw]

I know there are dry cured and drier version of meat using the eye of round but I don’t have a cure chamber and a way to safely dry stuff like that …

I do dried beef with Morton's Tender quick following Bear Carvers method . Work great when used correctly , but you can also use salt and cure one . This is eye round .

Is the 10% injection the Dave Omak injection ?
Here's one of Bear's threads on dried beef .

Dried Beef Step by Step (Great Stuff)

Dried Beef Step by Step (Great Stuff) I decided to write this one up the best I can, because this stuff is Awesome, and I'd like as many of you as possible to get to taste this stuff!!! It's really very easy to make: When I was carrying a lunch box, I used to always have two Sammies in...

www.smokingmeatforums.com

 

[slavikborisov]

I do dried beef with Morton's Tender quick following Bear Carvers method . Work great when used correctly , but you can also use salt and cure one . This is eye round .
View attachment 703354
Is the 10% injection the Dave Omak injection ?
Here's one of Bear's threads on dried beef .

Dried Beef Step by Step (Great Stuff)

Dried Beef Step by Step (Great Stuff) I decided to write this one up the best I can, because this stuff is Awesome, and I'd like as many of you as possible to get to taste this stuff!!! It's really very easy to make: When I was carrying a lunch box, I used to always have two Sammies in...

www.smokingmeatforums.com

SmokinEdge is where I got the injection method so I’m not sure if dave omak is doing the same as well

 

[slavikborisov]

I do dried beef with Morton's Tender quick following Bear Carvers method . Work great when used correctly , but you can also use salt and cure one . This is eye round .
View attachment 703354
Is the 10% injection the Dave Omak injection ?
Here's one of Bear's threads on dried beef .

Dried Beef Step by Step (Great Stuff)

Dried Beef Step by Step (Great Stuff) I decided to write this one up the best I can, because this stuff is Awesome, and I'd like as many of you as possible to get to taste this stuff!!! It's really very easy to make: When I was carrying a lunch box, I used to always have two Sammies in...

www.smokingmeatforums.com

Thread 'Canadian bacon'
https://www.smokingmeatforums.com/threads/canadian-bacon.324695/

 

[SmokinEdge]

SmokinEdge is where I got the injection method so I’m not sure if dave omak is doing the same as well

It’s Dave’s basic process with slightly different ingredients.

 

[chopsaw]

Any thoughts or recommendations if anyone has done this before? I know there are dry cured and drier version of meat using the eye of round but I don’t have a cure chamber and a way to safely dry stuff like that …

I was responding to this . I thought you were asking about eye of round .

 

[zwiller]

Omak % based injection is the OG and we're all riffing from it. I am adding .5% msg as of late...

I do dried beef with Morton's Tender quick following Bear Carvers method .

You take it up to 165F like he did? Seems high to me but never made dried beef. Maybe that's the key.

 

[thirdeye]

I’m doing deli meat again with pork loin again Sam exact way I did it the first time but I also bought a eye of round and I’d like to try the same thing just with a cut of beef and see how it turns out.

I'm betting it will turn out just fine. And a black pepper rub sounds like a good fit. Most times when we think of cured beef its usually something along the lines of corned beef, Montreal beef or pastrami which generally use fatty cuts... but I have corned chuck roasts, London broil (from top round), and even some sirloins.

 

[slavikborisov]

I was responding to this . I thought you were asking about eye of round .

yes i was..... just using that method for eye of round instead of pork loin

 

[chopsaw]

Should work just fine . Keep us posted .

 

[slavikborisov]

Should work just fine . Keep us posted .

Will do !!

 

[slavikborisov]

Pork loin
100g/kg water
15g/kg salt
8g/kg sugar
2.5g/kg cure 1
4g/kg California ham spice
1g/kg disodium I & G
1.5g/kg SE

Eye of round
100g/kg water
15g/kg salt
8g/kg sugar
2.5g/kg cure 1
2.5g/kg Brifisol 450 super (phosphate)
1g/kg disodium I & G
1.5g/kg SE

Coat w BP before smoking the eye of round

Cure for 14 days and smoke to 145F is the plan for both…
I figured I’ll trial the phosphate since I have it I bought it a while ago and never used it. I have regular STPP but I figured I’d give this one a go. Increased SE by alittle see how color goes with that.

See you in two weeks.

 

[SmokinEdge]

Looks good. That 450 super is good stuff. Just remember to dissolve the salt and phosphate before the sugar or you can have problems getting the phosphate to dissolve.

Also, at the very beginning of making the brine I use a shot glass maybe a quarter full of warm water and dissolve the erythorbate in that while I mixing up the main injection. I keep the two separate until everything is cooled down and ready to inject, then pour the erythorbate water in the brine and stir to incorporate and inject.

 

[slavikborisov]

Looks good. That 450 super is good stuff. Just remember to dissolve the salt and phosphate before the sugar or you can have problems getting the phosphate to dissolve.

Also, at the very beginning of making the brine I use a shot glass maybe a quarter full of warm water and dissolve the erythorbate in that while I mixing up the main injection. I keep the two separate until everything is cooled down and ready to inject, then pour the erythorbate water in the brine and stir to incorporate and inject.

Okay good to know for next time!

I did the phosphate first in room temp water then I added everything else and stirred lol ….I always wondered if there was a reason to separate certain ingredients Caz I’ve briefly read about it on here.

 

[slavikborisov]

I did a second pork lion for my mom today. Added the phosphate to it and added 10g/kg sugar to this one. Everything else stayed the same.

 

[chopsaw]

You take it up to 165F like he did?

I have .
This was another TQ cured , but I added Carolina reaper powder to the bag .
I took this to 160 ish .

 

[slavikborisov]

I have .
This was another TQ cured , but I added Carolina reaper powder to the bag .
I took this to 160 ish .
View attachment 703431

I’d like to do around 145-150F

 

[chopsaw]

I’d like to do around 145-150F

Both great temps .

 

[Fueling Around]

I’d like to do around 145-150F

That's my target temps for cured pork & beef. I just make sure to keep the dwell at least 30 minutes for complete pasteurization.
I don't use Tender Quick due to the salt and nitrate. Easier to make up your own blend for a equilibrium cure instead of the gradient (guess) cure with TQ.
I cure out at either .5% or 1.5% salt depending on my audience.

 

[SmokinEdge]

That's my target temps for cured pork & beef. I just make sure to keep the dwell at least 30 minutes for complete pasteurization.
I don't use Tender Quick due to the salt and nitrate. Easier to make up your own blend for a equilibrium cure instead of the gradient (guess) cure with TQ.
I cure out at either .5% or 1.5% salt depending on my audience.

I’ve done the math on TQ, and you can apply it as salt and still have enough cure. However, 1.5% is about the minimum, and you still have the nitrate.