Smoked Dried Beef with lots of Qview

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

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    I wouldn't know why not.

    You tell me what range of steady temps you can get, and I'll tell you what temps & times I would use with your smoker.

  2. My nephew is staying with us this summer and he is amazed at the curing process. Can''t believe this stuff is this good. Had some pastrami this weekend.

    Put in a couple of rounds for dried beef. This will be my second batch. The first was a giant success. 10 days to delisiousness.

    This time of the year my smoker starts out over 100 degrees before we start any smoke.
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks MacBB,

    If I remember correctly you were the first to try my Smoked Dried Beef, after I posted it.

    That was a while ago!

  4. You are right BC. I am rinsing them tonight and smoking tomorrow. Weekend sandwiches.

    Thanks again for the recipe and technique.
  5. meateater

    meateater Smoking Guru SMF Premier Member

    I'm getting some beef tomorrow, i can't stand it anymore. [​IMG]
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    Me 2 [​IMG]
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great Ahron & Meat !!

    You'll love it !

    Can't wait to hear about it !!!!

  8. HEY Bearcarver.....I just noticed on you recipe you take them to 158 IT. Is there a scientific reason for that? I am used to taking sausage etc up to 150. I was under the impression that was a safe temp. for beef and pork.

    About ready to remove my two pieces from the smoker. My mouth has been watering all day.

  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---Bear Science.----I screw around with temps, but I always pull a little high.

    My sausages usually at 165˚.

    My Pork was 160 or 165, but now that they say 145˚ is OK, I'll probably go to 150˚.

    Usually when I'm told 152˚, I go about 158˚, like this one. With Dried Beef, you don't have to worry about being too dry. You could keep it in for another 10 hours & run it to 170˚ internal, and it wouldn't hurt a thing. The stuff you buy is much drier than my step by step will give you.

    BTW: I add at least 5˚ because of the possibility of thermometer inaccuracy. That way I know it's safe.

    Not really science, huh??  LOL

  10. All I can say is this was the best ever. Put it on some really nice rosemary bread I picked up today. Simple, bread and mayo.

    My nephew thought I was crazy to spend almost two weeks on this but he was amazed and agreed it was worth every minute.

    Added a few pics


    Last edited: Jul 7, 2011
  11. shtrdave

    shtrdave Smoking Fanatic


    A little advice before I do this please.

    First off I have a cookshack, they seem to be a more humid smoker than other types, I was wondering if the low starting point was for drying mainly? My smoker will smoke well at lower temps, I just use chips instead of chunks, So I could start with them and progress to chunks. Curious also about why the slow build up in temps, possibly to keep it from cooking to fast and drying out internally?

    I am thinking of picking up a couple of eyes this week as they are on sale $2.59 lb at the local store where i buy most of my meat.

    If I follow your suggestion and cut into 3" long pieces would I still put each one in it's own bag or could I put say 2 in with no issues, since the meat is smaller size is 10 days still needed in the fridge, and  my fridge runs cooler kicks on at 38 off at 31.

    I am asking because I tried this one time before with less than great results, it was done then with a whole sirloin tip that was brined for about 2 weeks before smoking, I don't remember what happened, but I think I took it to to high of a temp maybe, but it was not what I had wanted.

    thanks for any help.

  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Calculate curing time:

    After slicing it in half:

    Measure thickest point.

    How many half inches are there in that number?

    Then add 2 days to that.

    That will be the minimum curing time.

    I like to add 2 or 3 days to that, especially since it is all meat, and no fat.


    2" thick---------four (1/2")

    4 plus 2 = 6 days minimum.

    I would give it 8 or 9 days.

    2 1/2" thick would be one day longer.

    3" thick would be 2 days longer.

    Also I always put one piece in one bag. That way one piece will not get more than it was supposed to, and the other one less.

    And I measure exactly the right amount of TQ for each separate piece.  Or See below "On Edit".

    Hope this helps,


    On Edit:   Dave there is another way of cutting an eye roast for this dried beef, instead of turning each one into 2 pieces, and using a bag for each half---You could butterfly them, keeping them each in one piece.

    Example:    The eye rounds I get are usually about 4" thick, by 5 inches wide, by 8" long.

    So cut right down the middle of the piece, leaving 2" on each side of your knife, but stop about 2" before you get to the other side.

    Now spread that out (butterfly). Now you should have a piece about 2" thick, by about 9" wide, by 8" long.

    Then you can put that one piece in one bag, and not have to inject to cure it, because it is now only 2" thick.

    Just make sure you keep it flat in the bag, and keep the bag flat when it is in the fridge, so the curing juices don't run all to one side.
    Last edited: Jul 14, 2011
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---You're a real veteran at making this stuff !

    Looks great!

    I'm glad you're enjoying it !!!!

    Thanks for the comments,


    BTW: for some nice "horse ovaries"-----Mix a little horse radish with cream cheese. Smear some on a slice of Dried Beef. Then roll it up. cut it in lengths you want, and stick a toothpick in them. This is Awesome!   Works good with Lebanon Bologna too.
  14. billyj571

    billyj571 Smoking Fanatic

    Awesome Job Bear looks so good
  15. Made another batch this past weekend. Would post pics but it looks the same as my last batch earlier in this thread. Fantastic.

    It is getting cool enough here to get out and smoke some meat.
  16. smokin vegas

    smokin vegas Smoking Fanatic

    Is the meat that is on the cutting board ham?  It looks like Ham.  Looks really good.   If it is I would like to know how you made looks really yummy.
  17. It is beef eye round as described in Bearcarver's original post in this thread.
    Last edited: Oct 6, 2011
  18. smokin vegas

    smokin vegas Smoking Fanatic

    WOW!!!!!  I have to make that!  What kind of cure do you use?  I bought pink salt at the butchers I go to.  I have been brining in apple juice, brown sugar, salt and pink salt.  Is that what you are referring to?  Thanks Ivie

    PS I am still learning how to navigate through a /this blog.  I have never used a blog before. 
  19. smokin vegas

    smokin vegas Smoking Fanatic

    I found the recipe!!!!  YEA!!!!!!!![​IMG]
  20. smokin vegas

    smokin vegas Smoking Fanatic

    In the orinigal recipe it says to use TQ  what is that?  I have not learned all the arcyrons used on this site yet.

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