Finally Got a Chance To Make Some More Dried Beef

[bigwheel]

Well I got Okie kin who live real close to Missouri so somebody is going to have show me that knife you got is better than my always super sharp Forschner 6" curved boner made by yummin yimmines over in Sweden or maybe Switzerland or some other country in that area which Starts with an S. . I can cut steaks off a humming birds lips using that knife..lol.

 

[smoking b]

Ok the eye of round has been back in the smoker for a while now this morning. Smoker temp 160 again but In about 2 hours I will start raising it & probe the meat to keep an eye on the IT.

More pics & updates to follow...

 

[bigwheel]

Sounds like you got it under control. What terminal temp are we seeking here?

 

[woodcutter]

 

[Bearcarver]

 

5 at a time?!?!?!

Better go easy on them beers, Todd !!!

Bear

 

[smoking b]

 
Sounds like you got it under control. What terminal temp are we seeking here?

I'll pull it at 185ish so I can slice it - if it gets much over 190 it won't slice very good it will tend to shred...

 

[pc farmer]

How many hours has the beef been in?

 

[smoking b]

 
How many hours has the beef been in?

I just took it out - it was in 8 hours yesterday & all but 12 today so just a few minutes shy of 20 hours. I'll get some pics here before too long...

 

[pc farmer]

OH yea.   Gonna be the way I like it.

 

[Rafter H BBQ]

Smoking B, man what a job on that !! Lookin forward to the finished pics.... Y'all on this site just make me wanna try a whole lotta new stuff in the smoker... I need to take a month off work and just smoke good food !! :ROTF. Very nice SB !! Thumbs Up

Justin

 

[smoking b]

& here is what it looked like after taking it out of the smoker.

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• smoking b
• Mar 15, 2014

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• smoking b
• Mar 15, 2014

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• smoking b
• Mar 15, 2014

A lot more salt & sugars coming out.

It will rest overnight & then I will slice & sample it tomorrow.

Updates to follow...

 

[bigwheel]

Very nice. Those temps sound vaguely similar to a fresh picnic. It gets much past 190 it goes from unsalty sliceable ham to hammy textured pushed pork.

 

[smoking b]

Smoking B, man what a job on that !! Lookin forward to the finished pics.... Y'all on this site just make me wanna try a whole lotta new stuff in the smoker... I need to take a month off work and just smoke good food !!

. Very nice SB !!

Justin

Thanks Justin 

 My house smells really good now that I've brought it inside - I'm counting down the seconds till I can sample it tomorrow...

 

[pc farmer]

I can't wait either. Didn't you even try it?

 

[smoking b]

I can't wait either. Didn't you even try it?

Nope - I wanted to but I decided to be patient... Plus I was still stuffed from the sausages & stuffed port 

It's game-on tomorrow though! 

 

 

[smoking b]

Today is the day to finish the dried beef - sample, slice, sample, bag & sample. 

I got out the trusty Hobart 

   & sanitized the necessary parts.

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• smoking b
• Mar 16, 2014

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• smoking b
• Mar 16, 2014

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• smoking b
• Mar 16, 2014

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• smoking b
• Mar 16, 2014

Back together & ready for action.

Well I sliced up the dried beef & it turned out very good! Nice & smoky, dry & salty - just like it is supposed to be. It is also getting the iridescent sheen 

 

[pc farmer]

Where's the beef?

 

[smoking b]

Where's the beef?

I had a feeling someone was gonna ask that...      

 

 

[smoking b]

My camera died - had to recharge...

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• smoking b
• Mar 16, 2014

Nice pile of sliced dried beef.

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• smoking b
• Mar 16, 2014

Good texture 

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• smoking b
• Mar 16, 2014

Iridescent sheen - it was hard to capture in the light I had here...

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• smoking b
• Mar 16, 2014

Moved to another counter - easier to see it now...

I am very happy with the dried beef that I make & I hope you enjoyed following along 

 

[pc farmer]

Looks great.