LOL---Thanks, but that probably wouldn't be great idea.That is awsome, when I grow up I want to be like Bearcarver![]()
Man that looks good, You are making my to do list longer, btw I am making Mrs Bears pie for thanksgiving
WOW! Good looking beef there. To whoever bumped this: THANKS.
The recipie is now in my evergrowing to-do pile.
That looks so darned good, I'm definitely going to have to try that. Nice tutorial!
No , I use 1 Tbls ground corrianderIs Pastrami just dried beef covered in coarse black pepper?
Sorry to take so long to get back to you, but due to the stupid way the "recent activities" page works, I just saw these comments.I love good dried beef. I saw this thread awhile back and decided that it's the technique I want to try for my first attempt at dried beef. I ordered and recieved my A-Maze-N smoker along with a nice selection of smoking woods. It came very promptly and everything is exactly as I ordered. Todd's got a good up and coming company and this smoker looks like just the ticket for cold smoking. The thread and pics by Bearcarver are outstanding, but I still have a few of questions for him.
#1 - When you inject, do you try to keep your solution more in the center of the meat, or do you slowly back the syringe out while your injecting at about 1" intervals or so.
#2. While your refridgerating for the 10 day period, do you flip the meat every day as you would for Buckboard Bacon?
#3 Is there any problem with too much saltiness? I can handle a reasonable amount of salt, but I've done bacon that I just couldn't rinse enough to get the saltiness out of. Do you do a fry test to see if you need to soak more?
Sorry, but I've had some good and some bad results with curing meats, and 10 days is a long time to wait, only to discover that the final alternative is to pitch the whole inedible mess because you've screwed it up.
Thanks,
ShortEnd
Sorry---They're there now.Just found this. Looks great and I'm ordering one tomorrow. Ps, Looking forward to hear the answers to ShortEnd's questions.
IMO--This stuff is much better than Pastrami.Looks Great John, Bet those eye of rounds would have also made some great Pastrami...
Think "Corned Beef".Is Pastrami just dried beef covered in coarse black pepper?
You can hold it for a lot of hours at 140˚ or 150˚ instead. Then when you figure you got enough smoke on it & dried it to where you want it, jack it up to 180˚ or so to get it to your final internal temp. I used to bump it a little at a time to get my MES to produce smoke, but since I got m y AMNS, that isn't needed any more.That looks great. Should get you through the winter. Next time eyes are on sale I might try it. Looks like an easy way to introduce curing to my repertoire. It looks hard to screw up. How does stepping up the temp work versus just smoking normally at one temp?
Thanks a lot Eric!Woah! How in blazes did I miss this!?!?!? I guess I've been a busy smoker for a while...aaaaah, now I know...ya caught me when I was preparing for a family reunion last summer and snuck this one by me...why you sneaky lil' bear, you! Thought I'd never find it, didn't ya? Hah?
Ooooooooooooooooooh crap...my meat list is getting longer, and longer, a--n--d l--o--n--g--e--r. I was already planning on getting about 10-12lbs of round for jerky, plus 3 or 4 nice packer briskets (maybe I'll go for case pricing) for curing the flats and smokin' burnts from the points, maybe a couple slabs of pork loin back ribs, a couple butts, 15-16lbs boneless skinless chix thighs for cured/smoked sausage...jeeze, I hope my freezers will have enough room!
I like my trips to sam's club for meats and supplies, but my wife my not like this next trip we're planning next week......I may have some explaining to do at the checkout...
...uh, gee, honey, I don't know where that one came from...no really!!!![]()
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I can't help it, but I gotta give your dried beef a shot, one way or another! I may have to do some simple mods to get my smoke tray low enough over the burner in my SV-24 for a slow & steady low-temp smoke, but it can easily run those low temps, especially with winter still here. I'll give you a heads up when I get it rolling. Man, I can almost see it layin' in the Vault already!
Thanks Bear!!!
Eric