Sounds good, Phil !!
update. did 2 eye of rounds yesterday, found a nice time saver. I cut them in half lengthwise, then in half again across the width. Ended up with 8 pieces from 2 rounds. Did the usual cure time. They were done smoking inn 8 hours! I was expecting to have to stay up late, but their internal temp hit 160 right around hour 8. Nice side benefit, they are a good size for putting on the slicer and slicing thinly.
Later!
Phil
Sounds Good !!!
Yeah, I didn't do the final cut in half til after the cure. was basically checking that the cure got to the center.... and ended up with 8 pieces!
Your Elk Backstraps were a bit bigger I'm sure.
Cool. Did some gifted Ek backstraps last year that had been butterflied. Followed the usual soak, just turning every day, and they came out fine! A different taste for sure, but everyone loved them.
Thanks Richie!!
Bear this looks like it has the makings of SOS for me,started one today with the dry rub going to cure 14 days. Thanks for sharing Points
Richie
That's Great !!Just smoked this last weekend and sliced it last night. It is AMAZING!!
That's Great !!I tried your recipe with goose breasts, and you would never know it wasn't beef! It turned out absolutely wonderful! Thank you! 2nd batch is now in the fridge. Can't wait for the 11 days to go by so I can get the smoker going!
Heres the first slice for you Bear, thanks for the postThanks Richie!!
Bear this looks like it has the makings of SOS for me,started one today with the dry rub going to cure 14 days. Thanks for sharing Points
Richie
Yes you can use it for that.
I don't use it for Cream Chipped Beef on Toast very often, because I like it so much in a Sammy with American Cheese.
And Thanks for the Points!
Bear
Thanks Richie!!
Heres the first slice for you Bear, thanks for the post
Richie
Thank You Much!!!
Oh, had to get ya some Points for that! One of Hubby's favorites is Dried Beef, but the Price they want at the stores around here is rediculous!
No--This is so much better!!
Hey bear,
Ever try making pemmican from this stuff?