Dried Beef

[bill ace 350]

8 pounds eye of round vac sealed after rubbing with TQ and brown sugar.

10 day cure, rinse, ice water soak, dry in fridge for pellicle.

Coat with coarse black pepper, onion and garlic powder.

Cold smoke then up to temp in oven.

 

[cptnding]

Good stuff. I pulled a pack of Bearcarver style dried beef out of the freezer two days ago. Reminded me that cool weather is close and time to make more.

 

[Steve H]

Nice! I haven't done any since last winter. About time to do some!

 

[bill ace 350]

Nice! I haven't done any since last winter. About time to do some!

Weather is great for smoking. Injecting a pork shoulder this weekend for ham. have to do some cheese also.

 

[Steve H]

Weather is great for smoking. Injecting a pork shoulder this weekend for ham. have to do some cheese also.

Raining here. I'm getting some beef from CPB. So, a smoke is coming.

 

[chopsaw]

Yup . With the temp drop here I finally had a successful cheese smoke .
Came home yesterday and ground a brisket and 2 pork butts . Getting ready to mix up some Krakauer and a beef / pork jalapeno cheddar SS .

Now I wish I had an EOR to cure up . Bill those are gonna be great . I love the TQ for doing this and the pork loins . Gives an over all better texture for my taste . I add some Reaper powder to the TQ for the beef .

Make sure you post up the results , so I can add it to my poster . Lol .

 

[bill ace 350]

Yup . With the temp drop here I finally had a successful cheese smoke .
Came home yesterday and ground a brisket and 2 pork butts . Getting ready to mix up some Krakauer and a beef / pork jalapeno cheddar SS .

Now I wish I had an EOR to cure up . Bill those are gonna be great . I love the TQ for doing this and the pork loins . Gives an over all better texture for my taste . I add some Reaper powder to the TQ for the beef .

Make sure you post up the results , so I can add it to my poster . Lol .

Thanks! I usually spice the beef up after the pellicle has formed. Reaper out of my tolerance range, but might dust one with some habenero or ghost i have on hand. Been awhile since i made summer sausage. That needs to change.

 

[bill ace 350]

In the "new" smoker.

Seasoned with coarse black pepper, onion and garlic powder.

Brought them to room temp then in the smoker at 100 to dry some.

Then increase temp and add smoke.

Using my Kingsford pellet tube I got for 5 bucks.

 

[bill ace 350]

Pulled at 145 internal temp.

Dry in fridge for a couple of days then slice.

Smells good. Used hickory.

 

[crazymoon]

BA350, Looks good sir!

 

[bill ace 350]

BA350, Looks good sir!

Thank you sir!

I sampled a thin slice. My personal best.

After a few days of drying, it should taste even better.