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Discussion in 'Beef' started by Bearcarver, Aug 11, 2014.
That's Great !!
Give me a Yell, to make sure I don't miss that Thread!!!
Bearcarver, I will be paying closer attention to the salt taste on the next pieces.
I can tolerate salt, but SWMBO is sensitive to salt.
a wash and soak won't hurt the flavour, so perhaps I'll let one piece soak regardless, and see how it goes!
And I now understand your comment about your Son and Jerky! MMMM......
@bearcarver I know this is an older post but it's a really good one none the less-- This post will be featured on our social media tomorrow morning at 11 AM CST.
Check it out tomorrow on Instagram, Facebook and Twitter
The other day I took a pack out of the freezer. And had it with spicy mustard on crackers. Awesome snack!
Thank You Very Much, Jeff!
I'll take your word for it, because I don't do Insta, FB, or Twit.
I'm Email & Forum only.
Sounds like a Good Plan!!
And Yes--He does definitely favor those outside pieces!!!
Hi Bear. I just got done slicing the Canadian Bacon that I made on Wednesday. It great just like the last time I made it. I am doing the dried beef now and I was wondering why you didn’t plastic wrap the beef like you did the CB?
Glad you like that CB---I love it too!!
Probably because when I did the Dried Beef, I was using my Basement Meat Fridge, and when I did the CB, I wrapped them & put them in my big Kitchen French Door Fridge. Mrs Bear wouldn't like the extra Smoked Meat Smell in that Fridge.
Oh ok Bear. I was just curious. I had my meat in my beer fridge in the shed so it would not matter for me.
December we'll be married 50 years---Learn a lot in 50 years!
44 in November for me. And ain’t that the truth!
Totally inspired to do this! As usual, great write up. Your slices are pretty thick compared to the razor thin stuff from the store. No slicer here (yet)... Do you think slicer is needed for lunchmeat? I figure it's OK/cut against the grain.
First time I made bacon , I stopped 2 slices in and went and bought a slicer . You wont be sorry .
I've made this beef, and it's really good .
If you're good with a knife, then no. There are some people on here that can slice so well you couldn't tell the difference from a slicer. But a slicer is much, much easier.
I would imagine some people could slice 1/8" slices of Dried Beef, but even if I could, it would be a "Royal" PITA !!
I am wondering if having some of the liquid leak through my bag will affect this process. It wasn’t leaking 2 days ago and last night I noticed some leaked out onto the plate I have it on. I am at 7 days as of yesterday and was going to wait until tomorrow to take out and season.
Are you following my Step by Step?
"Taking out at 7 days to season"?
Then what---Back in or into the Smoker.
7 days is a bit short.
How much juice did you lose at 6 days? If not much I'd just complete the curing process you started.
If a lot, can you pour it back in.
I don't know a lot of variables, like how thick was it & how many days was your plan?
Whatever you do, make sure you do a "Salt-Fry'Test" and make sure it cured to center.
After checking when I got home from work I only had about a teaspoon of liquid out of the bag. Lots more inside still.
My round of 2 7/8 inches thick so I figured 6 days plus 2 plus 2 more if reading correct unless there was an update. First attempt and have picture of starts (been awol off here since our first daughter was born).
OK---That tsp of juice shouldn't hurt a bit.
And 10 days is Fine. I thought you were pulling at 7.
As You were.
Sounds good. Nope I wanna leave it as long as possible.