Dried Beef

[pc farmer]

For dried beef you dont want the extra moisture.

Heres one I did and posted. 30 hours to get it dry like we like it.

https://www.smokingmeatforums.com/threads/venison-dried-beef.171942/

 

[chopsaw]

Kurt , I use tender quick , follow Bears method . I don't always flip it everyday because I forget . I don't find that to be a problem .
I take mine to 160 . I also take some after slicing and further dry it in the oven for jerky .
To give an opinion on the question , if you wet cure I would think over night to dry the surface is enough , and I would take it to at least 160 . I'm sure it will be good eats , but not like dried beef .
Here's how mine comes out using TQ .

 

[Bearcarver]

i saw your best ever dried beef recipe that had a few roasts and they varied between 157-160 so that's where i got 160 or less. I use the mobile app and there are no signatures so searching step by step became tedious whereby the computer has your link to click on.

My main point on the 160° IT finish is to keep it at least close to that, and going over 10 or more degrees is better than going under 10 or more degrees.
LOL---If you look closer at the one you're talking about, (See Below) You'll notice it was my Bed time, and I still had things to do, like cooling down my smoker & covering it, getting the meat cooled & in the fridge, etc, etc, so some of it was only 158° IT. And it only went up 1° during that last hour!!!
Bear
6:00PM-----------Meat 142˚.
7:00PM-----------Meat 147˚.
8:00PM-----------Meat 152˚.
9:00PM-----------Meat 157˚. AMNS ran out of fuel.
10:00PM---------Meat Temps from 158˚ to 162˚. Pulled all out of smoker.

 

[Bearcarver]

For dried beef you dont want the extra moisture.

Heres one I did and posted. 30 hours to get it dry like we like it.

https://www.smokingmeatforums.com/threads/venison-dried-beef.171942/

This 30 hours is another Great way to do the smoking---Less Heat & more hours, in fact it may even be better than the higher heat & less time to 160° IT, that I use.
However the end result is so close, and once I get to 12 hours or so, I'm shot.
I then post it the way I do it, because that's accurately the way I did it, and I figure most guys wouldn't want to do 30 hours or more, if they can get the same or near same results in 12 or less hours. I guess if I was younger I might use your 30 hour routine, but I know I don't like not getting to bed until after 11 PM after an Eagles' Game, so I darn sure don't want to smoke that late!!

Bear

 

[Winterrider]

Pre-smoke day 10/28; out of cure,rinsed, sliced to check ( looks good), passed on fry test, soaked in cold water 1 hr.

Seasoned and into refer for overnight nap

Smoke day 10/29 ; preheated MES to 155°, placed in second rack and ran this temp from 5:00 - 9:00
Bumped temp 170° 9:00 - 12:00
Bumped temp 180° 12:00 - 1:30
2 smaller pieces out @ 2:00 IT 162°
Bumped temp 190° 2:00 - 3:30
Other pieces out @ 3:30 IT 162° & 158°with
Slice day 11/2;

A few sliced up for snacking, the rest sliced thin

Vac sealed and into freezer

Bear's recipe again, turned out some fine beef...

 

[chopsaw]

Nice work .

 

[tx smoker]

Wow....seriously, wow!! I found out I was almost out of Bear's dried reading this thread several days ago (or maybe it was a different one??) and got 10# of eye round roast curing to be smoked next weekend. Great job on this and a big LIKE!!

Robert

 

[Bearcarver]

Pre-smoke day 10/28; out of cure,rinsed, sliced to check ( looks good), passed on fry test, soaked in cold water 1 hr.
Seasoned and into refer for overnight napView attachment 410098
Smoke day 10/29 ; preheated MES to 155°, placed in second rack and ran this temp from 5:00 - 9:00
Bumped temp 170° 9:00 - 12:00
Bumped temp 180° 12:00 - 1:30
2 smaller pieces out @ 2:00 IT 162°
Bumped temp 190° 2:00 - 3:30
Other pieces out @ 3:30 IT 162° & 158°with
Slice day 11/2;View attachment 410099
A few sliced up for snacking, the rest sliced thin
Vac sealed and into freezer
Bear's recipe again, turned out some fine beef...

Looks Perfect Winter!!
Nice Job, all the way through, start to finish!!
Like.

Bear

 

[Winterrider]

Nice work .

Thank you and for the like, simple enough to do.

Wow....seriously, wow!! I found out I was almost out of Bear's dried reading this thread several days ago (or maybe it was a different one??) and got 10# of eye round roast curing to be smoked next weekend. Great job on this and a big LIKE!!

Robert

Thanks for the like. I don't like running out either. Will be looking for sales again.

Looks Perfect Winter!!
Nice Job, all the way through, start to finish!!
Like.

Bear

Thank you , and for the like. Third time of doing this and hasn't disappointed yet.

 

[pc farmer]

Looks great. I need to make some too.

 

[Winterrider]

Thanks PC...