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Kippered Beef

chopsaw

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Recent thread by S Smokin' Penguin " peppered dried beef " caught my eye . Decided to give it a try . So I took some trim from the beef knuckle I posted and gave it a shot .
Trim weighed out at 1 pound . I used 1 tablespoon of Morton's Tender quick , 1 Tablespoon of brown sugar , and some cracked black pepper . Everything in the bag and in a 36 degree fridge for 6 days . Day 6 I took it out of the bag and rinsed it off . I never need to soak the TQ , because I use the correct amount .
Dried off , on a rack and back in the fridge over night .
Next morning I set the MES 30 to 250 and ran it EMPTY for 1 hour .
Strips out of the fridge . Coat with fresh ground black pepper . Leave on counter to warm up .
After the burn off ,
Turn smoker off and let the heat out .
Reset the smoker to 110 .
Add the strips to the smoker .
Filled the 12" tube with hickory pellets . Got it burning good and put in mailbox .
Ran 4 hours at 110 then bumped to 160 for 2 hours .
Meat IT was 140 after the 2 hours at 160 .
Turned heat back to 140 and let the smoke run out .
Let it cool , then in the fridge over night .
Came out pretty good , I'll be doing this again .
1 pound of beef knuckle strips
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Cure , sugar pepper and the meat mixed in the bag for curing
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Warming up , coated with black pepper .
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Fresh out of the smoker .
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Close up . Took some nice color .
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Inside .
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So S Smokin' Penguin you asked about doing this . This is just how I did it . Was a first for me . The store bought stuff is most likely pressure cooked with liquid smoke added . Not as tender as the store bought but it's really good . Just have to know where to take a bite . Lol .
 

chef jimmyj

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Looks tasty to me. I don't have the back teeth or Jaw Power for old fashioned dry Jerky...JJ
 

chopsaw

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Looks tasty to me. I don't have the back teeth or Jaw Power for old fashioned dry Jerky...JJ
Thanks bud . I wanted to give it a try , because smokin penguin was asking about it . I took it to 140 IT . Maybe less time in the smoker and a lower internal temp would soften the bite . Chew isn't bad . Flavor is really good . Thanks for the comment .
 

xray

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Those look pretty good Rich! I never had kippered beef before but they remind of the old "blind robins" kippered herring snack found in bars. Those things were nasty, the beef looks much better.
 

pc farmer

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That looks very good. To maybe make it more tender cold smoke it then pressure cook?
 

Bearcarver

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Looks Awesome, Rich!!
I never had it.
I'm wondering if cutting across grain would help a little with the Tenderness.
Love the Color Too!!
Nice Job!
Like.

Bear
 

chopsaw

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Those look pretty good Rich! I never had kippered beef before but they remind of the old "blind robins" kippered herring snack found in bars. Those things were nasty, the beef looks much better.
Thanks Joe . The " kippered " comes from the fish . From what I understand it's a method used on whole herring . Pickled and cold smoked . Other things done in that style , took on the name .
Not sure how close I got , but I'll do it again .
Looks very tasty to me!
Thanks J .
 

chopsaw

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That looks very good. To maybe make it more tender cold smoke it then pressure cook?
Yeah , or maybe SV at some point . I'm only guessing , but the commercial stuff is probably liquid smoke and artificial color . " Red dye no. 19 " Lol.
Maybe pull at 130 , and wrap in plastic next time . Hold couple days in the fridge . It's worth doing .
Thanks for the feed back . If you try it let me know .
 
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Most excellent!
I’m getting to the age where chewing can be difficult so bought a meat gun a few years ago where I’ll grind up beef (usually brisket trimmings) and almost emulsify it (almost hotdog consistency), spice it, cure it and smoke it. Better tasting than a Slim Jim but similar consistency.
 

chopsaw

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Looks Awesome, Rich!!
Thank you sir . Dried beef in strips . Up the brown sugar to give it a glazed look and some sweetness .
I'm wondering if cutting across grain would help a little with the Tenderness.
Love the Color Too!!
Yup , the color was perfect .
It should be cut with the grain , but you could do it the other way . The strips should be longer . I cut those in half . I think the cut of meat plays a part in the tenderness . Overall these are pretty good .
 

Bearcarver

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Thank you sir . Dried beef in strips . Up the brown sugar to give it a glazed look and some sweetness .

Yup , the color was perfect .
It should be cut with the grain , but you could do it the other way . The strips should be longer . I cut those in half . I think the cut of meat plays a part in the tenderness . Overall these are pretty good .

If you crosscut them, you could use your "Chopsaw"!! :emoji_wink: :emoji_bear:

Bear
 

Hijack73

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I just put about a lb and a half in some wet brine. Strips of a rump roast I've had for about a month in the freezer cut between a half inch square to 5/8 square. Small roast because I've never had this stuff come out right. I'll follow up in about 6 days.

1/2 gallon water, 1/2 cup salt, 1/4 cup brown sugar, 1/4 cup white sugar, 2 tsp cure #1, red flakes, a dash of pickling spices because I'm hoping for just a hint of pastrami flavor and a 1/4 cup soy sauce because I always use soy in jerky. Fancy cooks who make lots of money call it umami, what the soy adds. I just know I like it.
Penguin has started something beautiful 🙂
 

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