The Dried Beef Project

[sound1]

Dried Beef has always been one of our family favorites and the supply was getting a bit low. So, the wife suggested that I make up a new batch. We use it in appetizers, sammies and of course the old standby dish known to all as SOS.

 It is fairly simple to prepare and saves you huge $ as compared to those ridiculously small packages you get in the store. I just cure the meat, dust with a bit of onion powder, garlic, fresh ground black pepper and Smoke/Cook to internal temp of about 160.

There are so many great threads on the site by Pops,  Bearcarver and the like, that re-posting all the details would just get redundant.  It may take about three weeks for the total process, but oh, so worth it.

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• sound1
• Sep 26, 2012

Off the smoker after about 20 hours, let cool and cut for the initial taste test. I tried Todd's Pitmasters Blend for about ten hours of the total time and the flavor is heavenly.

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• sound1
• Sep 26, 2012

Sliced paper thin for a great sammie, dip or SOS. Ready for the vacuum sealer.

While I was slicing this batch I read a thread by SQWIB on making Canadian Bacon. The process is so similar that when I do one, why not fill the smoker and do both at the same time. This is a great tutorial that will get the folks that were thinking about trying these projects off the fence. They won't regret the effort.

http://www.smokingmeatforums.com/t/128074/canadian-bacon-by-sqwib

 

[smokinhusker]

Looks great! Is that an eye of round? 

 

[pops6927]

Yes, but you can do it with any cut of the round; top, bottom, eye, heel.  You want solid lean muscle so it doesn't pull all apart like a chuck roll would.

 

[smokinhusker]

Thanks Pops! Gotta do some of that soon.

 

[sound1]

THX Pops, I forgot to mention that many cuts would work. I have seen a few posts about folks being fearful of curing and thought this combined with Sqwib's new tutorial might break the ice for them. Both are well worth the effort.