Dried Beef Step by Step (Great Stuff)

[Bearcarver]

Turned out really good for my little smoker and oven. I might need to invest in a meat slicer. Just using filet knife. Thanks for recipe. I had 9 days in fridge in bag. Then one day with seasoning.

Yup---It's good to have a slicer, because Dried Beef is at it's best when sliced Paper Thin. Any Picture?

Bear

 

[cptnding]

RIP Bearcarver
Last night I saw the post that Bear had passed. I decided to post here because this was the "Step By Step" that convinced me to try curing my own meats. It was a success and I've never looked back. I dug way back into my smoking "journal" and that was in January of 2016. That Dried Beef is still a household favorite to this day! Gave me the confidence to move on to different bacons, corned beef, pastrami, cold smoked pork chops, ect.
And just damn those Peanut Butter Meltaways.
I never met you but you will be missed my friend.
Thanks Bear!

 

[slotown]

RIP Bearcarver
Last night I saw the post that Bear had passed. I decided to post here because this was the "Step By Step" that convinced me to try curing my own meats. It was a success and I've never looked back. I dug way back into my smoking "journal" and that was in January of 2016. That Dried Beef is still a household favorite to this day! Gave me the confidence to move on to different bacons, corned beef, pastrami, cold smoked pork chops, ect.
And just damn those Peanut Butter Meltaways.
I never met you but you will be missed my friend.
Thanks Bear!

Thanks for posting this. I too have his index bookmarked and follow his methods closely. Prayers for his family.

 

[bertman]

RIP Bearcarver
Last night I saw the post that Bear had passed. I decided to post here because this was the "Step By Step" that convinced me to try curing my own meats. It was a success and I've never looked back. I dug way back into my smoking "journal" and that was in January of 2016. That Dried Beef is still a household favorite to this day! Gave me the confidence to move on to different bacons, corned beef, pastrami, cold smoked pork chops, ect.
And just damn those Peanut Butter Meltaways.
I never met you but you will be missed my friend.
Thanks Bear!

Yeah, I am getting ready for a smoke this afternoon and was browsing through my "smoking diary" I started years ago as a newbie. All those smokes and recipes and Bearcarver's influence in so many places.

 

[Dckeeny]

Personally I wouldn't use Cure #1 for Dry curing, but some do.

I believe it would be 1 tsp for every 5 pounds, so 0.2 tsp per pound. Then you would add no less than 2 tsp, and no more than 3 tsp (1 TBS) of salt to the Cure #1.

Then you have to mix it real good before rubbing it on each piece. Then after rubbing the Cure #1 & Salt mixture on, add the Brown sugar in my recipe. Everything else stays the same.

Bear

 

[philinnm]

Yup---It's good to have a slicer, because Dried Beef is at it's best when sliced Paper Thin. Any Picture?

Bear

 

[HyperHusky]

Sorry to keep this thread going. I have a question that I couldn't find reading through all 14 pages here. When the meat is in the fridge curing, what do you do with the liquid that comes out everyday? Do you drain it or leave it in the bag with the meat for the whole curing process?

 

[chopsaw]

Sorry to keep this thread going. I have a question that I couldn't find reading through all 14 pages here. When the meat is in the fridge curing, what do you do with the liquid that comes out everyday? Do you drain it or leave it in the bag with the meat for the whole curing process?

Don't be sorry . That's why these methods are here .

Leave the liquid in the bag . It should reabsorb over the length of the curing , but not always .
It's a normal function of salting and curing meats .

 

[HyperHusky]

Don't be sorry . That's why these are methods are here .

Leave the liquid in the bag . It should reabsorb over the length of the curing , but not always .
It's a normal function of salting and curing meats .

Thank you

 

[tprice1]

I made a batch of this out of eye of round last fall with anticipation of shooting another deer , that never happened , but this season has been outstanding, I’m preparing to do this with part of the hind quarter , my question is , do I need to segment the muscles, or can you do the entire thing. If I segment it plan to your the large round football shaped muscle . Off both sides

 

[chopsaw]

segment it plan to your the large round football shaped muscle . Off both sides

That's what I would do , assuming you mean cut out the footballs and cure them .

 

[tprice1]

That's what I would do , assuming you mean cut out the footballs and cure them .

Yes that’s exactly what I ment , thank you.