Kippered Beef

[chopsaw]

Those look fantastic

Thanks buck . The Kippered part comes from salting and drying whole herring I think . Same " method " applied to beef sliced thicker with the grain . A little different than jerky . Try it with the eye sliced with the grain . I just broke down a beef knuckle yesterday . Might be time for a new batch . If you make some post it up .
Like said any lean cut , but should be sliced with the grain .

 

[bigbuck]

Oh yeah im un thawing meat now! I buy those at gas station all the time with a sixer!!

 

[chopsaw]

Oh yeah im un thawing meat now! I buy those at gas station all the time with a sixer!!

Cool . So you got the idea . Like I said mine wasn't as tender as those from the store , but it was really good .
Been a long time since a " sixer " was enough for me .
Take some pics as you go .

 

[bigbuck]

Cool . So you got the idea . Like I said mine wasn't as tender as those from the store , but it was really good .
Been a long time since a " sixer " was enough for me .
Take some pics as you go .

Well now days im just getting started with six, its the holidays ya know, time to cook eat and drink

 

[bigbuck]

Anyone got a hot jerky recipe that i could use the rest of eye of round for??

 

[bigbuck]

Also its very cold here and im not going to smoke it this time, how much liquid smoke per pound?

 

[jkc64]

What is a sixer? Is that something like a sample pack?LOL

 

[bigbuck]

Thats just for the ride home!!

 

[bigbuck]

So im gonna cut and refrigerate meat today and was wondering if i should refrigerate meat for 6 days with the liquid smoke? And if so whats a good ballpark of liquid smoke per pound?

 

[chopsaw]

I use liquid smoke from time to time , but in small amounts . I put it in for the whole cure time when I do use it . I have to say I never measure it , just splash some in . Maybe 1/4 tsp per lb . in my case . Just don't over do it .
I used 6 days . 3 or 4 with the meat cut in strips will work too .