Thanks & you are right. I always hated to eat it plain when I had to buy it, because it costs so darn much, but it's a lot cheaper to make it yourself----And better !!!!They look great, good beer drinking meat.
Great !!I'm definitely gonna try that out, making me hungry just thinking about it!
I'll guarantee no MES puts out 11 straight hours of Perfect, consistent, constant smoke like the AMNS or the AMNPS does. And once it's lit properly, you don't touch it.
One question. Why the amazing smoker? I have the same smoker as you and it is capable of great smoke at all the temps you stated. Just wondering because i cant find one and i am ready to try this. Thanks.
I just done this dried beef 3 weeks ago. My meat was under 3 inch pieces and I followed his cure time.
Finally got it together and made up a couple eye of rounds yesterday. I guess I screwed up a little bit, they came out too salty (I know why.....) and oversmoked.
I forgot to do the rinse and soak step after the marinade, so that's for the too salty and as for the over smoke, I followed directions, but I guess you're using the smaller amazing unit? I did my first smoke with a full load of hickory and it lasted about 6 hours, lit from both ends each time. Then when I did the cherry, I filled it up again and when 158 internal temp was reached. the smoker was still going and hadn't even reached the center row of dust yet. Too much smoke. The meats are a dark mahogany in color, almost black.
Could it be that I need a shorter marinade time because I cut the rounds down to nothing over 3 inch thick per the updated instructions? Been slowly slicing and snacking, but wish I knew how to remove some of the salty taste.
Next time, I'll need to make some adjustments I guess. regardless, it tastes like just like the dried beef from eastern pa that I grew up with, and is going to be making some great! SOS shortly.
Thanks Bear!
Now to figure how to smoke those elk backstraps that are sitting in the freezer.
Phil
Hi Phil,
Finally got it together and made up a couple eye of rounds yesterday. I guess I screwed up a little bit, they came out too salty (I know why.....) and oversmoked.
I forgot to do the rinse and soak step after the marinade, so that's for the too salty and as for the over smoke, I followed directions, but I guess you're using the smaller amazing unit? I did my first smoke with a full load of hickory and it lasted about 6 hours, lit from both ends each time. Then when I did the cherry, I filled it up again and when 158 internal temp was reached. the smoker was still going and hadn't even reached the center row of dust yet. Too much smoke. The meats are a dark mahogany in color, almost black.
Could it be that I need a shorter marinade time because I cut the rounds down to nothing over 3 inch thick per the updated instructions? Been slowly slicing and snacking, but wish I knew how to remove some of the salty taste.
Next time, I'll need to make some adjustments I guess. regardless, it tastes like just like the dried beef from eastern pa that I grew up with, and is going to be making some great! SOS shortly.
Thanks Bear!
Now to figure how to smoke those elk backstraps that are sitting in the freezer.
Phil
Thanks Farmer!!!
I just done this dried beef 3 weeks ago. My meat was under 3 inch pieces and I followed his cure time.
I used hickory but only lit one end. Smoke flavor was good for me. I did 10 hours of smoke.
I dried mine for 23 hours to get it extra dry.
This recipe is awesome and it is like what I grew up with.
Try to keep that smoke down to about light or medium. Light Smoke for long time is best.
Doing it as we speak ! I will let you know how it turns out. I do have to babysit the smoke, but for some reason mine bellows out smoke at 100 degrees. Mabe I am lucky. let's hope anyway. wish me luck. I grew up on this stuff !!!!!!!! Thank you.
Hi Phil !
Thanks Bear!
Now to figure how to smoke those elk backstraps that are sitting in the freezer.
Phil
Looks Perfect Shayne!!!
Here is my finished dried beef. Followed your instructions to the T, except for the a-maze-n-smoker. You are 100% correct this is amazing, just what I grew up on. It did get a little darker on the outside than yours, but the smoke went well. Perfect amount. I do not know how my MES smokes well at low temps but I am glad it does. Thank you so very much for all this. I will be grateful forever. P.S. I am still going to get the a-maze-n-smoker.