I want to thank members and posters that share their knowledge.
Rather a newbie here on the forum so most of me reading comes from Pops (for the wet cure) and Bearcarver (for the dry cure) on making dried beef. Apologize to other members that have posts I overlooked.
edit: I used Holly2015 suggestions for the sugar. I didn't follow anyone's recipes, but used their inspiration to guide me.
Tried both ways and each have their pluses and minuses .
I found dry cure is a better process for me.
You need to try both and select your own process.
Here's my last batch off the slicer.
150 ppm nitrite and 1.75% sodium and 2 weeks of cure.
Smoked with cherry.
Shared with my morning coffee club. No complaints.
Slicer is a late 60's or early 70's vintage Rival Electr-O-Matic from my mother. I hone the blade to keep it sharp.
-John
Rather a newbie here on the forum so most of me reading comes from Pops (for the wet cure) and Bearcarver (for the dry cure) on making dried beef. Apologize to other members that have posts I overlooked.
edit: I used Holly2015 suggestions for the sugar. I didn't follow anyone's recipes, but used their inspiration to guide me.
Tried both ways and each have their pluses and minuses .
I found dry cure is a better process for me.
You need to try both and select your own process.
Here's my last batch off the slicer.
150 ppm nitrite and 1.75% sodium and 2 weeks of cure.
Smoked with cherry.
Shared with my morning coffee club. No complaints.
Slicer is a late 60's or early 70's vintage Rival Electr-O-Matic from my mother. I hone the blade to keep it sharp.
-John
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