Dried Beef - no smoke

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bill ace 350

Master of the Pit
Original poster
Dec 28, 2013
2,453
2,314
These were cured in Tenderquick and brown sugar for 10 days. Pulled them, rinsed, dried and seasoned with coarse black pepper, onion and garlic powder.

Weather won't cooperate for smoking, so I'll skip the smoke and do them in the oven at 225 until internal temp is 145...
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In my experience, cooking at 225 till it of 140 will not take terribly long, and the texture will be wetter than dried beef.

I have learned to start with lower temps, I usually start around 150, and step up temp 10-20 degrees every 30-60 mins to slowly raise the temp, allowing the moisture in the meat to evaporate. The end result is a drier meat.
I like a good 6 hour cook depending on the size of the meat. This makes a nice texture with a rich and intensified beef flavor.
 
The kitchen oven is a roller coaster ride on temps.
I put a probe in there a couple of times and eventually just turn it off.
Maybe drop the temp a bit to let it go longer and dry it down?
I like dried beef to be exactly that DRIED.
 
In my experience, cooking at 225 till it of 140 will not take terribly long, and the texture will be wetter than dried beef.

I have learned to start with lower temps, I usually start around 150, and step up temp 10-20 degrees every 30-60 mins to slowly raise the temp, allowing the moisture in the meat to evaporate. The end result is a drier meat.
I like a good 6 hour cook depending on the size of the meat. This makes a nice texture with a rich and intensified beef flavor.
Yes. We used to have dried beef made by Amish here until I started learning here. It's dried, like really dry. Mine takes at least 24 hours at low temperature. It's like dehydration
 
If I had the time, I would experiment with longer time/lower temps in the oven.

Thanks for the advice!

Right now I just have to get it done!
 
Ok.i have a few hours to spare before I need the oven for Sauerbraten.

Lowest my oven goes is 170....

Try lower temps until I absolutely have to finish it to free up the oven.
 
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In for the finish. I recently bought some John Martin dried beef at the Mennonite store and to me it was inedible it was so salty. Plan on doing some homemade sooner or later.
 
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Had to finish it... tastes great, but miss the smoke.

Will let dry a couple of days in the fridge, should dry it some more.... moving on to sauerbraten now.
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