Finally Got a Chance To Make Some More Dried Beef

Discussion in 'Beef' started by smoking b, Mar 6, 2014.

  1. I've had a lot going on lately but I got the chance to make some dried beef so I couldn't pass it up.


    I started with this eye of round roast.


    Got it out & rinsed it off.


    I cut a portion of it off to be used for something else. I will be using the larger piece on the left for the dried beef.


    I trimmed all the fat off of it.


    Here is the injector - sanitized & ready to go.


    I mixed up my curing brine & injected 4 oz in each end of the beef - it got a total of 8 oz injected. Then I put it in my brining bucket with a baggie full of brine on top of it to make sure it stayed submerged in the brine. I put the lid on the bucket & put it in the fridge where it will stay for a week or so.


    I then had a pair of Miller's hot bolognas to celebrate while I waited for some turkey & grouse to come out of the smoker.

    Updates to follow...
     
    dwsmith43 likes this.
  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'm in! This is going to be good.

    Disco
     
  3. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    I'll ride along too
     
  4. Thanks guys - I will update as soon as there is some progress
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Start !!

    Love my Dried Beef too!!!

    Used to eat a lot of "Millers" hot bologna too, but haven't had any lately!!

    Be Back!

    Bear
     
  6. bigwheel

    bigwheel Smoking Fanatic

    Looking mighty tasty. I love that pickled baloney like a hog loves slop. Good job on snagging that. An old chum from Manysoto used to bring it back to share. It always livened up the beer drinking. Not sure the brand he had but it had an inedible shuck on it which had to be removed prior to eating. Had the texture of paper. Is it all like that?
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Millers has an edible skin on it, about like the mild skin on ring bologna AFTER removing the casing.

    I don't know about other places, but in PA many Bars have a big jar of them right handy, on or behind the bar. Last time I had one in a bar, they were 75 cents for a piece about 4" or 5" long. 

    I used to get them by the jar from my BIL, who had a wholesale foods business, and my Son used to work for him, delivering snacks & such to 112 bars each week.

    Bear
     
  8. Thanks Bear  [​IMG]    Yeah I have trouble keeping out of a jar of Millers once I open it - they keep calling me back!  [​IMG]
     
  9. Well the time has come... The meat is cured & ready for the next step - tomorrow it will go in the smoker.

    Pics & updates to follow...
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I am gathering eye of round for dried beef myself. What brine do you use?

    I have been using Bears TQ method.
     
  11. I use cure #1 in mine. I can post the recipe if u want it.
     
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Of course. I love trying new stuff.
     
  13. Ok man I'll get it up for you tomorrow. I'm in my shop right now...
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    No hurry. I am always here. Lol
     
  15. Ok as stated today is the day for the beef to go in the smoker. It has cured & ready to see some action.


    Here is the eye of round after curing. It looks just like it should  [​IMG]


    & here it is in the smoker bathing in the smoky goodness...

    Smoker temp is 160       AMNPS using hickory pellets

    As requested here is the brine I use for dried beef - this is the only thing I use this brine for. This is for 1/2 gallon which is perfect for my brining bucket. Depending on the size of yours you may need more.

    1/2 gallon water

    1/2 cup white sugar

    1/2 cup brown sugar

    1 cup finely ground salt

    2 Tbsp granulated garlic

    1 tsp white pepper

    1 Tbsp cure #1

    Now I need to go make some sausage  [​IMG]

    Updates to follow...
     
  16. Ok the eye of round spent 8 hours in the smoker at 160  I took it out & put it in the fridge to rest through the night & will finish it up tomorrow.


    Here it is right after I took it out of the smoker. It is starting to get the nice white mold forming on it  [​IMG]


    Another view. & it's really not white mold - it's actually some of the salt & sugars coming out of the meat as it loses moisture.  [​IMG]

    Well that's it for this part - updates tomorrow when I finish smoking it...
     
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great

    You smoking it more. My last one I did I went 23 hours in the smoker. I like mine DRY.
     
  18. Thanks man  [​IMG]   Yeah I'll be smoking it more tomorrow.
     
  19. bigwheel

    bigwheel Smoking Fanatic

    Looking good. Enjoyed your knife work on that eye of round. Them things are kicking my booties tryng to defat. I have about decided to cut them in about four chunks and try to defat each section. You know that dried beef is real close to a big hunk of jerky. I dont think the kind from the little jars was smokey tasting..not that I ever tasted of it of course. @Bear Carver...thanks for the pickled baloney info. I made a pretty good variant a few years back just to see if I could do it. Was quite a bit better than the stuff the guy lugged back from Manysoto..lol. Sounds like yall have an affinity for that like old Texicans love affair with pickled pigs feet. I like them with hair on it and mud between their toes..lol.
     
    Last edited: Mar 14, 2014
  20. Thanks man  [​IMG]   Yeah it takes a very sharp knife to get it good. I recently got a Hen & Rooster ceramic blade knife - it's the white one to the left in the pics. I was skeptical but that thing really gets the job done nicely  [​IMG]  
     

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