Dried Beef and CB, Part 2

[tonka16827]

View media item 554109Pulled my round roasts and pork loin out of the garage fridge yesterday afternoon - the loin had been in for 11 days and the round roasts for 13 days. I sliced them in half to check the color, everything looked fine. Then I sliced a piece of each for a fry test. The pork was a little salty so I soaked it for about 20 minutes to pull some of the salt out. The round roast was good. Followed Bear's step by step, dusted with black pepper, onion powder and garlic powder, sat over night in the fridge and hit the smoker this morning bright and early. Not sure the beef will be done by dinner but the Canadian bacon should - plan to fry some up with eggs if it is. Eager to taste the final product. Bear's recipes haven't let me down yet so confident all will be great unless I messed up somewhere. Will update with final product!

The finished product - It turned out really well.

 

[Bearcarver]

The finished product - It turned out really well.

Looks Great Tonka!!
Do you have a slicer?
The thinner the better with the Dried Beef.

Bear

 

[tonka16827]

Thanks - I do have a slicer but its not a great one. I had a hard time getting it as thin as I was hoping. But the flavor is really good. Thanks for all your guidance.