Great day for smoking

[bill ace 350]

34 degrees right now. High of 37 today. Perfect temps for cheese in my opinion.

Mostly Cabot Extra Sharp, and one Seriously Sharp plus a piece of Cracker Barrel Extra Sharp.

Then threw some beef in to smoke. Cured for ten days with Tenderquick and brown sugar.

Did'nt put any extra seasoning on this time. Hickory for both.

 

[Brokenhandle]

Cold weather does have it's advantages! Need to check my cheese supply now that you mentioned it. That beef looks tasty already!

Ryan

 

[02ebz06]

That will be my project in January, as well as Jerky.

 

[bill ace 350]

Picking up a little color.

 

[bill ace 350]

Beef done! Pulled at 145.

 

[Brokenhandle]

Might be drooling a little! Bet it smells wonderful at your house.

Ryan

 

[bill ace 350]

Might be drooling a little! Bet it smells wonderful at your house.

Ryan

Smells like hickory, that's for sure!

 

[JLeonard]

Oh man....I see many roast beef sammichs! That looks excellent.
Jim

 

[DRKsmoking]

That beef looks marvelous, also the cheese .
Beef - 10 days with just tenderquick and brown sugar, so just a dry cure . would that be in a bag in the fridge.
Is this to be used as sliced beef ??

David

 

[bill ace 350]

That beef looks marvelous, also the cheese .
Beef - 10 days with just tenderquick and brown sugar, so just a dry cure . would that be in a bag in the fridge.
Is this to be used as sliced beef ??

David

Yes, bag in fridge. Have vac sealed and used regular zip storage bags. No difference IMO.

Slice and eat on sandwich, crackers. Some like it as creamed beef on toast.

 

[Steve H]

Looks great Bill! How much moisture was in the beef?

 

[bill ace 350]

Looks great Bill! How much moisture was in the beef?

Thanks! Haven't sliced yet. 2 to 3 days in the fridge uncovered to further dry then slice.

 

[Brokenhandle]

Is it one of Bearcarver's step by steps?
And now we must have patience as well... waiting for the slice lol!

Ryan

 

[bill ace 350]

Is it one of Bearcarver's step by steps?
And now we must have patience as well... waiting for the slice lol!

Ryan

Bear had a step by step for this, but i used a basic TQ and brown sugar cure. I put mine in the smoker at 100 degrees until the surface is totally dry. Then bump to 150 for awhile.. Then 200 when I add chips.

I don't set temp over 200.

Easy smoke great results

 

[bill ace 350]

Just looked at Bear carvers step by step. Minor differences in recipe and technique. Good stuff.

 

[bill ace 350]

I know it should rest for a few more days, but had to try. Tasty!

 

[bill ace 350]

Forgot to post a pic of the sliced beef.

 

[chopsaw]

Man , that's a load . Looks great .

 

[Steve H]

That'll make some awesome sammies. Though for creamed beef. Probably not. I didn't have good results with it.

 

[DRKsmoking]

Nice , some hot roast beef sandwiches with a nice beef gravy over the whole thing .

Now I'm hungery.

David