Cure time help (Dried Beef)

[rpeters48]

I started some dried beef on 1/4 using BearCarver method with Morton Tender Quick. Thickest part was just shy of 2".

I forgot about it until today and wondering if there is any issues with it curing for that amount of time. I have read on here you cant over cure but wasn't sure if there were other areas of concern. Meat still looks and smells fine

Thanks for you help

Rick

 

[themule69]

Rick

I checked the 

 and you are safe. Remember to post a Qview!

Happy smoken.

David

 

[rpeters48]

Thanks David

 

[themule69]

Thanks David

 

[pc farmer]

I would be sure to do a test fry before you smoke it.

My guess is it will be pretty salty.

 

[Bearcarver]

 
I started some dried beef on 1/4 using BearCarver method with Morton Tender Quick. Thickest part was just shy of 2".

I forgot about it until today and wondering if there is any issues with it curing for that amount of time. I have read on here you cant over cure but wasn't sure if there were other areas of concern. Meat still looks and smells fine

Thanks for you help

Rick

I personally would cure that for 8 or 9 days, but your 17 won't hurt anything. Just be sure to do a Salt-Fry Test after removing it from cure, in case it needs soaking to eliminate extra salt flavor it could pick up in that time----Just in case.

Bear

On Edit:   Was typing this while Adam was posting his. LOL

 

[pc farmer]

 
I personally would cure that for 8 or 9 days, but your 17 won't hurt anything. Just be sure to do a Salt-Fry Test after removing it from cure, in case it needs soaking to eliminate extra salt flavor it could pick up in that time----Just in case.

Bear

On Edit:   Was typing this while Adam was posting his. LOL

   

 

[gary s]

I'll be watching and learning

gary

 

[rpeters48]

So had a fry test cooking when I was typing original email. Went back into the kitchen and Wife had already eaten half of it so good thing it was all good. Wasn't salty and I'm not a fan of salt so was surprised. Tasted more like a ham. I'm going to try and upload some pics but last ones didn't show up

Thanks for all the replies!!

WP_20150121_001.jpg

• rpeters48
• Jan 21, 2015

WP_20150121_002.jpg

• rpeters48
• Jan 21, 2015

 

[gary s]

Looks great, I'm jealous 

Gary

 

[pc farmer]

It will be even better slow smoked.

 

[rpeters48]

I smoked it for 1.5 hr @ 180, bumped it to 200 for an hour and then 220 till internal temp of 165

 

[Bearcarver]

 
I smoked it for 1.5 hr @ 180, bumped it to 200 for an hour and then 220 till internal temp of 165

Might taste more Hammy, because of getting to 165° so fast.

I like to hang out at lower temps for hours, to get it more smoke flavored & a bit drier.

Yours should be quite moist & more Ham flavored using those temps & times, as I can see it is a lighter color than Dried Beef usually is.

As long as you like it---That's what counts.

Bear

 

[themule69]

It looks very good. I'm glad everyone likes it.

Happy smoken.

David

 

[gary s]

Did you notice a difference in taste ?

Gary

 

[rpeters48]

Haven't tried it since it was smoked. Will give it try tonight. Bear, it did appear moist so will try your way next time..

 

[Bearcarver]

Haven't tried it since it was smoked. Will give it try tonight. Bear, it did appear moist so will try your way next time..

Most people Dry it even more than I do, including Commercial Processors, but I like to leave some moisture in mine, because my favorite way to eat it is in a Sandwich with Mayo or MW, and American Cheese, on fresh Italian Bread.

If I dry it too much, like some of the stuff you buy in the store, it can actually suck the moisture out of the fresh bread I put it in.

Therefore I usually smoke it from 8 to 16 hours, and many of those hours are at a low temp.

Here's one I did with 15 hours of smoke, and this was probably my best one of all:

Link:

*New-----Dried Beef (Best Ever) 

Bear