Pop’s Dried Beef Question

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Sven Svensson

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Dec 5, 2021
1,550
1,950
Sonoma County, California
I’m checking out this thread and wondering why Pops used 1/2 cup of Splenda? Is that a necessary element for the cure? I can’t stand that stuff. Can I use white sugar instead?

 
  • Like
Reactions: JLeonard

cptnding

Smoke Blower
★ Lifetime Premier ★
May 13, 2021
81
84
I certainly no expert and I have never made dried beef that way but from everything I have been told over the years sugars are flavoring and have nothing to do with the cure. I'm guessing the Splenda was just to cut carbs due to dietary restrictions.
 
  • Like
Reactions: Sven Svensson

Sven Svensson

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Thread starter
Dec 5, 2021
1,550
1,950
Sonoma County, California
I also wondered about the carbs but this calls for brown sugar which confused me. I also thought it might be a diabetic restriction, nope. Hmmmmmm.
 

Brokenhandle

Legendary Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Nov 9, 2019
8,913
8,408
Nw Iowa
Yes, Pops changed things quite a bit for health reasons, he put quite a bit of info in the YAWYE ( you are what you eat) section .

Ryan
 
  • Like
Reactions: Sven Svensson
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads