Bought an eye round couple weeks ago . Cut in 3 sections . One for sliders , one got seasoned up and vac packed for SV , and the last one cured for dried beef .
Focus on the dried beef this time .
I used @Bearcarver TQ method . Works great for this .
Weigh the proper amounts of T Q and brown sugar for
the meat weight . Whatever wont stick to the meat , gets dumped in the bag .
This time , I added some reaper powder that @tropics sent me .
I used the measurement of " that looks good " and added to the bag . ( so I didn't get it on my hands )
and mixed it around .
Cured 12 days in 36 degree fridge . Rinsed off
and back for another night to dry the surface .
I used a net this time so I could hang it in the smoker .
Used the 6 " tube with oak and mesquite . In the smoker this time .
No mail box .
Started the smoke at 120 . set the controller to ramp to
150 after an hour .
So about 5 hours later , I go out front to empty the trash .
Something smells good . " Who's cooking ? " ME !!
Forgot all about it . Had the therm on it I T was 140 .
Bumped the temp , finished at 160 ish .
So I'm standing over this , taking the net off . You can definitely tell it's spicy .
Fridge over night , sliced up next morning .
Got a good cure all the way thru . No off color spot in the middle .
This is great . Texture the way I like it . That reaper powder is some good stuff . Have to be careful
but it adds more than just heat . It has great flavor . The heat on this is perfect .
Makes a good sandwich with mayo , or just snack on it as is .
I think the reaper powder may have added some color also .
Anyway , thanks for looking . Gonna try the powder on a ham next .
Focus on the dried beef this time .
I used @Bearcarver TQ method . Works great for this .
Weigh the proper amounts of T Q and brown sugar for
the meat weight . Whatever wont stick to the meat , gets dumped in the bag .
This time , I added some reaper powder that @tropics sent me .
I used the measurement of " that looks good " and added to the bag . ( so I didn't get it on my hands )
and mixed it around .
Cured 12 days in 36 degree fridge . Rinsed off
and back for another night to dry the surface .
I used a net this time so I could hang it in the smoker .
Used the 6 " tube with oak and mesquite . In the smoker this time .
No mail box .
Started the smoke at 120 . set the controller to ramp to
150 after an hour .
So about 5 hours later , I go out front to empty the trash .
Something smells good . " Who's cooking ? " ME !!
Forgot all about it . Had the therm on it I T was 140 .
Bumped the temp , finished at 160 ish .
So I'm standing over this , taking the net off . You can definitely tell it's spicy .
Fridge over night , sliced up next morning .
Got a good cure all the way thru . No off color spot in the middle .
This is great . Texture the way I like it . That reaper powder is some good stuff . Have to be careful
but it adds more than just heat . It has great flavor . The heat on this is perfect .
Makes a good sandwich with mayo , or just snack on it as is .
I think the reaper powder may have added some color also .
Anyway , thanks for looking . Gonna try the powder on a ham next .
