First Post - Drawn In By Bear's Dried Beef

[CSR]

Hello all,
First post on your site, although I am a passive member at a couple of others. I was searching for how to smoke a beef eye of round roast and one of the first hits was for dried beef. I am now intrigued as I am used to using my smoker for the normal cooking of meats and am now planning to do this with a pork loin (canadian bacon) on my XL BGE.
My question is in regards to the dry cure. I have my TQ and plan to follow Bear's directions, but can it cure for too long? I have a feeling I will need to do this on a weekend and plan to smoke 2 weekends later. Would 14 days be too long? What will happen to the meat if left for too long? Thanks in advance, I'll be surfing other ideas on the forum.

Ref: https://www.smokingmeatforums.com/threads/dried-beef-step-by-step-great-stuff.167947/

 

[chopsaw]

That's perfect in my opinion . I do mine 14 days , then smoke . Look at the step by info . He has a rule for " days per inch "

 

[CSR]

Thanks for the reply chopsaw. I read the rule for # of days per inch (plus adding bonus days), but I didn't see a warning for maximum number of days. I'll give em both 2 weeks and see how it turns out. If at first I don't succeed...

 

[chopsaw]

You won't have any trouble , just take it to 145 internal . I put mine in roll netting because I like it to look like a small ham . You're gonna be hooked . Good luck , let us know .

 

[HalfSmoked]

About the only hing that will happen with curing to long is it will be salty so just soak it in fresh water.

Warren