Bought a small beef knuckle last week . Broke it down into 2 roast and some trim . The big roast I used for this sandwich . The smaller one is curing right now for dried " Reaper " beef . The trim got made into Bierwurst and garlic summer sausage .
Anyway .
I weighed the larger roast and mixed up Dave's injection using beef broth , STPP , sugar , salt and cure 1 . Injected all it would take , then into the fridge overnight .
The next day I rinsed and dried it off . Fired up the smoker . I used my SmokeFire pellet for this . Pre heat to 225 , then set to smoke boost . Runs about 180 .
Let the smoke roll for 2 or 3 hours , then up the temp and add a meat probe . I was making sausage at the same time , so this was handy to control everything from the phone .
Here's how it went .
Rinsed and dried . Nice and tacky already .
Onto the SmokeFire . Had some homemade sausage I threw on for a snack .
Temps at 125 , so I pulled it off .
Rest on the counter , then into the fridge to completely cool .
I did all that early . I'll add beef stock or soup to reheat .
Out of the fridge and ready to slice .
Gonna cook down some onions to go on top .
Need to get those going .
Stick of unsalted butter .
These take awhile , but just takes time . Low to medium heat
until browned . It'll happen , don't get the heat to high or they will burn .
Onions in the pan , I get the soup mix heating up .
Went with this .
Put the slices in a Pyrex dish and heat the oven to 170 .
Then when the soups boiled long enough I pour it
over the slices , lid on and into the oven . I turn the oven off .
Onions about there ,
and done .
Get the beef out of the oven . You can see by turning the oven off
the liquid gets reabsorbed as the slices warm up and the liquid cools down .
Sandwich portions on a sheet pan .
Slice of cheddar , then under the broiler to melt .
Toasted up some Onion rolls , added the caramelized onions on top .
Had some frozen onion rings from the air fryer .
Cut shot .
This came out so good . That injection is magic .
So tender and juicy . The broth and the cure gave fantastic flavor .
That mushroom onion soup is a keeper too . Caramelized onions are a great add .
Didn't really need anything else , but horseradish or a tangy bbq sauce would be good .
Thanks for lookin' .
Anyway .
I weighed the larger roast and mixed up Dave's injection using beef broth , STPP , sugar , salt and cure 1 . Injected all it would take , then into the fridge overnight .
The next day I rinsed and dried it off . Fired up the smoker . I used my SmokeFire pellet for this . Pre heat to 225 , then set to smoke boost . Runs about 180 .
Let the smoke roll for 2 or 3 hours , then up the temp and add a meat probe . I was making sausage at the same time , so this was handy to control everything from the phone .
Here's how it went .
Rinsed and dried . Nice and tacky already .
Onto the SmokeFire . Had some homemade sausage I threw on for a snack .
Temps at 125 , so I pulled it off .
Rest on the counter , then into the fridge to completely cool .
I did all that early . I'll add beef stock or soup to reheat .
Out of the fridge and ready to slice .
Gonna cook down some onions to go on top .
Need to get those going .
Stick of unsalted butter .
These take awhile , but just takes time . Low to medium heat
until browned . It'll happen , don't get the heat to high or they will burn .
Onions in the pan , I get the soup mix heating up .
Went with this .
Put the slices in a Pyrex dish and heat the oven to 170 .
Then when the soups boiled long enough I pour it
over the slices , lid on and into the oven . I turn the oven off .
Onions about there ,
and done .
Get the beef out of the oven . You can see by turning the oven off
the liquid gets reabsorbed as the slices warm up and the liquid cools down .
Sandwich portions on a sheet pan .
Slice of cheddar , then under the broiler to melt .
Toasted up some Onion rolls , added the caramelized onions on top .
Had some frozen onion rings from the air fryer .
Cut shot .
This came out so good . That injection is magic .
So tender and juicy . The broth and the cure gave fantastic flavor .
That mushroom onion soup is a keeper too . Caramelized onions are a great add .
Didn't really need anything else , but horseradish or a tangy bbq sauce would be good .
Thanks for lookin' .
