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first smoke bearcarvers dried beef

Discussion in 'Roll Call' started by foxhunter59, Jan 25, 2011.

  1. foxhunter59

    foxhunter59 Newbie

    I followed bearcarvers instructions for cure. Prepared two eye of rounds that were over 3 lbs each, cut them in half for two inch max thickness so I didn't have to inject with cure (TQ). I ended up with 4 pieces of beef, I also prepared 4 deer roasts and a moose roast

    Threw in a pizza after it was baked and smoked for 45 minutes, it was yummy. Also did a dozen boiled and peeled eggs and hickory smoked them for 2 hours when temp was below 130 and made deviled eggs, they were really good

    Total time in the smoker was 12 hours, started at 100 for 2 hours, then 130 for 3 hours, then maintained 150 for 5 hours, stopped adding smoke. (hickory for the first half then cherry for the last half. I increased temp to 180 until I achieved 160 internal (about 2 hours)





    I think I may have smoked too much or too long? The end product was a big hit with everyone

    Thanks to everyone for all there help. Thanks to Dan from NY for your help on the smoker design and for feedback on the expanded metal basket etc. All the support makes this fun and delicious!


  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Great looking chow and smoker!!

  3. smokeamotive

    smokeamotive Smoking Fanatic

    How's that moose taste compared to venison? I've never had it before. I see you painted your smoker my favorite color!
  4. foxhunter59

    foxhunter59 Newbie

    The moose tastes fantastic but stronger smoke flavor came through and also seemed to hold more of the cure (a bit salty compared to the deer and beef) I am sure I measured correctly when adding the TQ but who knows. Some of us thought it has to do with the grain of the meat. Moose is not as fine grain as the beef and for sure not as fine as the deer. All tasted fantastic though
  5. You should be OK on sandwich meat for quite some time.  Nice job on the meat and the smoker!
  6. foxhunter59

    foxhunter59 Newbie

    Thanks 2 Geaux,

    Half of it was gone as of yesterday. When I brought the moose and deer to work they dove right in!

    I am already wondering how soon I will have to run another batch, might be sooner than later but I also have other things to try. Too many choices never enough bacon...I mean time!

  7. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    The meat looks awesome but I really like that smoker.
  8. foxhunter59

    foxhunter59 Newbie

    ya, I saw Dans smoker on youtube (camo paint job and all) and happened to have the fridge in the basement of the acreage we bought in June. The fridge had already been stripped down of compressor and electrical so the conversion was easy. The design is pretty much identical to Dans but he did a nicer job on the camo paint. I love my redneck smoker!
  9. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome smoker!
  10. tyotrain

    tyotrain Master of the Pit

    I have got to say that is one great looking smoker seems to me camo makes everything look good. lol ... great job on the meat.
  11. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Can't believe I missed this one too!!!

    Nice smoker & good job on the Dried Beef!

  12. venture

    venture Smoking Guru OTBS Member

    Incognito smoker.  The smoke police will have trouble finding him.

    Great looking meat!

    Good luck and good smoking.