Well BearCarvers dried beef tutorial really made my mouth water so i decided to give it a try. I started out with a 2lb Eye Round. Trimmed all the fat off (not very much) and put it in a TQ cure for 9 days. Flipping and rubbing it every day. I then pulled it out of the cure on the end of the 9th day and rinsed it off and soaked it in ice water for an hour, draining at the half hour mark. Then i left it sit uncovered in the fridge over night.
I fired up the smoker at 9 this morning with hickory and got it around 125*. Stuck the meat in and let it go. Now i dont have as much control over my propane smoker, but i was able to hold some temps for a while. I let it smoke around 125-135* for about the first 5 hrs, then i bumped it up to about 165* for about 2 hrs then bumped it up to about 200* for the last hour. This put me at about 5 pm that i was finished. A 8 hr smoke. I would have liked to smoke it at a little lower temp for a hour to two longer but being a small piece of meat and crude methods of controlling my heat, the meat got up to temp a little sooner than planned. But i think it will be fine. Pulled the meat out at 160*
I wrapped it up and stuck it in the fridge to sit over night and i will slice it up tomorrow. If this comes out really good, im going to the store to get a couple bigger eyes to start. I did small peice to see how it would go. So far so good. Here is the Qview!
Out of the cure and rinsed off ready to sit overnight.
Into the smoker it goes!
Smokin for a while.
Finished and ready to be sliced tomorrow night.
The endind weight was 1.65 lbs so i lost a little of the weight during the curing and smoking process.
I will post sliced pics tomorrow!
Thanks!
I fired up the smoker at 9 this morning with hickory and got it around 125*. Stuck the meat in and let it go. Now i dont have as much control over my propane smoker, but i was able to hold some temps for a while. I let it smoke around 125-135* for about the first 5 hrs, then i bumped it up to about 165* for about 2 hrs then bumped it up to about 200* for the last hour. This put me at about 5 pm that i was finished. A 8 hr smoke. I would have liked to smoke it at a little lower temp for a hour to two longer but being a small piece of meat and crude methods of controlling my heat, the meat got up to temp a little sooner than planned. But i think it will be fine. Pulled the meat out at 160*
I wrapped it up and stuck it in the fridge to sit over night and i will slice it up tomorrow. If this comes out really good, im going to the store to get a couple bigger eyes to start. I did small peice to see how it would go. So far so good. Here is the Qview!
Out of the cure and rinsed off ready to sit overnight.
Into the smoker it goes!
Smokin for a while.
Finished and ready to be sliced tomorrow night.
The endind weight was 1.65 lbs so i lost a little of the weight during the curing and smoking process.
I will post sliced pics tomorrow!
Thanks!
