Dried Beef Step by Step (Great Stuff)

[smokinadam]

What is the center of this?? Looks like a grayish color and only in center of 2 inches. (Noticed while slicing)

This was my picture cut in half also after curing it and fry testing

 

[pc farmer]

Dont look like it cured the whole way. It was close thou

 

[smokinadam]

Dont look like it cured the whole way. It was close thou

Bottom picture is it out of cure. How would it not cure in a quarter of a half?

 

[pc farmer]

Bottom picture is it out of cure. How would it not cure in a quarter of a half?

Maybe it was thicker then the rest? I dont know but thats what it looks like

 

[smokinadam]

Maybe it was thicker then the rest? I dont know but thats what it looks like

Everything else good to eat except this 2 inch piece that has it? I ain’t got time to get sick so if questionable it’s garbage time.

 

[pc farmer]

Yup. I would eat everything else.

 

[Bearcarver]

What is the center of this?? Looks like a grayish color and only in center of 2 inches. (Noticed while slicing)

This was my picture cut in half also after curing it and fry testing

Well, if that was mine, I'd smoke it hot, and get it through the Danger Zone (40° to 140°) in less than 4 hours. Then cut the heat back to 160° & smoke it a few more hours.

Bear

 

[bill ace 350]

Love this recipe!

Tried it for the first time in early November.

4 eye roasts totaling 9 pounds were cured for 14 days, then cold smoked for 12 hours with hickory.

They are about to go into the oven in about 30 minutes.

 

[Bearcarver]

Love this recipe!

Tried it for the first time in early November.

4 eye roasts totaling 9 pounds were cured for 14 days, then cold smoked for 12 hours with hickory.

They are about to go into the oven in about 30 minutes.

Sounds Great, Bill !!
Glad you like it !

Bear

 

[bill ace 350]

Sounds Great, Bill !!
Glad you like it !

Bear

Sure do!
Internal temp at 91 degrees F.
More than half way there.

 

[Bearcarver]

Sure do!
Internal temp at 91 degrees F.
More than half way there.

Now you're making me hungry for a Dried Beef & American Cheese on Fresh white bread with Horsey Sauce!!!
My All-Time favorite cold Sammy!!

Bear

 

[bill ace 350]

Now you're making me hungry for a Dried Beef & American Cheese on Fresh white bread with Horsey Sauce!!!
My All-Time favorite cold Sammy!!

Bear

Last batch I made sandwiches on seeded rye, mayo and thinly sliced onion.

Can't wait for this batch. 131 degrees......

 

[jimmy1957]

When you are curing the meat in the fridge do you keep pouring the juice out of the bag or just let it in the whole time?

 

[bill ace 350]

When you are curing the meat in the fridge do you keep pouring the juice out of the bag or just let it in the whole time?

I leave it in the bag. Turn bags over daily, redistribute the liquid.

 

[jimmy1957]

Thanks.

 

[Bearcarver]

When you are curing the meat in the fridge do you keep pouring the juice out of the bag or just let it in the whole time?

Leave the liquid in the Bag:
That's why we do it in a bag, so the liquid accumulates & stays next to the meat.
It is that liquid that transports the liquified ingredients into the meat.
Cure, Sugar, and Salt can't travel through meat in a dry form---They must be in liquid form.
And the reason we flip the package every day is because only the bottom of the meat laying in the package absorbs juices, so we flip every day, so both sides get their share.

Bear

 

[jimmy1957]

Thanks, I didn't see that in your original directions but I probably missed it.

 

[jimmy1957]

Can the dry beef be done in the oven?

 

[Bearcarver]

Can the dry beef be done in the oven?

Yes, but you won't get the Smoky Flavor.
Also if your oven can hold a temp of 160° to 180° for hours. (10 to 12 hours until the IT is about 160°)

Bear

 

[jimmy1957]

Thanks, Only asking because I was going to do it today but as you can tell were having a really cold day in PA.