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Smoked Dried Beef with lots of Qview

Discussion in 'Beef' started by Bearcarver, May 9, 2010.

  1. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    OK guys & gals, I've been waiting to try this for a long time, and I can finally do it the way I wanted to, now that I have the A-MAZE-N-SMOKER.
    Now I can put on all the steady smoke I want to, regardless of whether I have heat going or not.

    Dried Beef and American Cheese with Miracle Whip on white bread has always been my favorite "lunch-box" sammie. That's what I carried on construction jobs, Beth Steel jobs, and cabinetmaking jobs.
    Just about every deer I ever shot had at least one hind quarter turned into "Dried Venison" by one of our local butcher shops in SE Pennsylvania.

    Now I can finally make my own:

    Preparation:
    I trimmed all fat off of each Eye Round.
    Mixed 3 ounces (6 TBS) of TQ with 12 ounces of water, and injected 2 ounces of this solution into the middle of each 3LB Eye Round.
    Rubbed 1 1/2 ounces (3 TBS) of TQ and 1 tablespoon of Brown Sugar on each 3 LB Eye Round.
    Put each Eye Round in it's own individual Zip-Lock bag & put in fridge at 37˚/38˚ for about 10 days.
    Remove from fridge, rinse & soak in ice water for 1 hour, draining once at the half hour mark.
    Dry each piece the best you can with paper towels.
    Put on smoker rack & put in fridge unwrapped overnight to start drying.

    NOTE: In the future I will cut my eye rounds, or whatever meat I use into thinner pieces (3" thick, or less).

    This would eliminate having to mix TQ with water & injecting it into the meat.

    All the curing would be done from the outside of the meat.

    Next Day:
    Preheat Smoker to 100˚.
    Put meat in smoker for 1 hour at 100˚----No smoke.
    Light both ends of the A-MAZE-N-SMOKER filled with Hickory dust, and put in smoker.
    After second hour is up, bump to 130˚.
    After hour 5, A-MAZE-N-SMOKER stopped smoking (4 hours), so I pulled it out, reloaded it with Cherry dust, re-lit it, and stuck it back in.
    Then I bumped the heat to 150˚.
    After hour 6, bump it up to 160˚.
    After 8 1/2 hours, the smoke stopped (3 1/2 hours), so I removed the A-MAZE-N-SMOKER, and bumped it up to 170˚.
    At the end of 10 hours, bump up to 180˚.
    Stay at 180˚ until the internal temp hits at least 158˚ on each piece.
    Total was 13 hours.
    This stuff is unbelievable !

    Enjoy the Qview:

    Four Eye Rounds @ $3.20 per pound:
    [​IMG]


    There's the little guy that made this easy (A-MAZE-N-SMOKER) burning from both ends:
    [​IMG]


    Look at the nice smoke coming out of my MES vent:
    [​IMG]


    One Eye Round done in MES:
    [​IMG]


    First Eye Round ready for slicing:
    [​IMG]


    First Eye Round sliced:
    [​IMG]


    First Eye Round ready for freezer:
    [​IMG]


    The other 3 Eye Rounds smoked:
    [​IMG]


    The other 3 Eye Rounds sliced:
    [​IMG]


    The other 3 Eye Rounds ready for freezer:
    [​IMG]


    Thanks for lookin',
    Bearcarver
     
    Last edited: May 7, 2011
  2. Oh my gosh. I was looking at these the other day at Costco. It is on my list now. [​IMG]
     
  3. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    WOW!!!

    I am Drooooolllling here!
    Awesome job Bear!
    You are my Hero of the Day!

    SOB
     
  4. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Thanks macbillybob,
    If you had to by this stuff around here (dried beef), it costs over $20 per pound, and doesn't taste near as good as this.


    Bearcarver
     
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    That looks awesome. I was just thinking the other day about trying so make some of this. The local butcher shop back home where I grew up use to make dried beef and it was to die for. We use to buy it at lunch durning school. I will have to follow your lead on this one I think. [​IMG][​IMG]
     
  6. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Thank You, you old S.O.B.[​IMG]

    I had to say that,
    Bearcarver





    Thanks a lot RB, Go for it---You won't regret it.
    I combined about 5 different recipes to come up with this one. I had a 5 day backup plan, but didn't need it. I forgot to mention, that's why I only did one Eye Round on the first smoke. If it wasn't what I was looking for, I was going to use the 5 day smoke on the other 3 Eye Rounds. This stuff was perfect!


    Bearcarver
     
  7. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Now it's time to make some S.O.S.!!!

    I've got 2 roasts in the freezer marked for "Dried Beef".
    Points My Friend! [​IMG]


    Todd
     
  8. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Thanks Todd,

    This stuff is MUCH too good to waste it in SOS. The gravy kills the great taste. When I carried a lunch box, this was the only kind of cold sammie I could eat day after day after day.

    BTW: I could have never done it without your A-MAZE-N-SMOKER. My son likes his too.[​IMG]

    Thanks again Todd,
    Bearcarver
     
  9. treegje

    treegje Master of the Pit

    Man those look good, certainly earned points
     
  10. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Dang it my To DO list keeps getting longer with you guys! Looks great! [​IMG]
     
  11. arnie

    arnie Smoking Fanatic

    Looks great!! Doc says I can't eat pork so I'm always looking for beef ideas.
     
  12. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    That looks fantastic Bear. Very very nice, well done. Would this also be the same as the dried beef you get in the stores that one would use for chipped beef?

    [​IMG]On a nice tutorial and successful smoke.
     
  13. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Meathunter,
    Yes this is that same stuff, only this tastes much better. This is more moist, because it hasn't been dried for 5 days or more. I was going to do that with the other 3 eye rounds, if this didn't come out as good, but this was better. The way Knauss' Dried Beef makes it (Alderfers now), it gets too dry & too salty, because they turn 10 pounds into 4 pounds (that's why it cost at least $25 per pound). I only lost about 25 % of the original weight of my eye rounds with this recipe.

    Like I may have mentioned before, this is the same stuff may people use to make SOS, but I like the taste of this stuff so much, I consider it wasting good Dried Beef. I like SOS, but the gravy kills so much of the great flavor. Like I said, my favorite cold lunchmeat sammie is Dried beef, American Cheese, with Miracle Whip on nice fresh white bread.

    I used to get confused, but:
    Chipped Beef = Dried Beef
    Dried Beef = Chipped Beef
    Chipped Steak = Philly Cheese Steak Sammies

    BTW: In case anyone is interested, Knauss' Dried Beef used to be the largest manufacturer of Dried Beef on the East Coast. I graduated with the third generation owner of Knauss' (Bill Knauss). He was a great guy, but died of cancer a few years ago (real heavy smoker). As soon as he died, his son sold out to Alderfer's, and took his millions, and moved out.


    Thanks,
    Bearcarver
     
  14. Looks awesome... great job!
     
  15. jamminjimi

    jamminjimi Meat Mopper

    Great now I have to do some in venison.
     
  16. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Thanks for the points Steve!
    BC

    Try it---You'll love it!
    My 4 eye rounds cost me $41. If you use Venison hind quarters, you don't even have to buy the meat, and it will be just as good---Maybe better!


    BC
     
    Last edited: Jul 5, 2010
  17. lu1847

    lu1847 Smoking Fanatic

    Looks wonderful!...I love dried beef. I just boght a half of beef last week and the butcher shop i got it from makes awesome dried beef but like you mentioned it was pretty expensive so i opted out. I would like to have the confidence to try this.

    nice job, Micah
     
  18. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    Now I can't recall having any chipped/dried beef growing up but my mother was from New York City but me dad was from Memphis, Tenn. I still can't remember eating any of this but you sure do know how to make is look really really good. Enough where I think that I will have to try it soon. We alawys have some beef roast something in the freezer for roast beef sammies. So now maybe we will have some dried beef sammies if our future. Thanks [​IMG]
     
  19. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    You can do it Mica----Just follow it step by step---You can't miss!

    Bearcarver




    Thanks a lot Mark,
    If you do make some of this stuff, I would be able to enjoy reading your post, telling how much you like it, almost as much as I enjoyed making it myself!

    Bearcarver
     
  20. Is that all you use is tq? No other spices? And as with everything else you do BC looks great !!!!![​IMG]