Trying to make beef bites a certain way. Need help.

[GawkGawk]

I get these “jalepeno bites” from my local butcher shop and want to know how to safely make my own. I have two pellet smokers and a pit boss vertical smoker/dehydrator with water pan.

These bites are bigger than stew meat chunks, super tender and not overly salty and have a nice jalepeno pepper seasoning them. I have tons of big chunk pepper seasonings to make these with.

I believe these “bites” must be mixed with some type of cure for a certain amount of time and vacuum sealed before cooking? They also don’t have a smoke flavor and are not super dry. Would I cook these in my pit boss to 165 while keeping the water tray full?

These are seriously the best jerky bites I’ve ever had and need to know how to do meat this way. I took some pics for reference. Thanks!!!

 

[Gonna Smoke]

Those look great, but have you asked your butcher how they're made? Maybe he'll help, but my first thought for beef that thick would be biltong. Numerous threads here about it, but here's one that may help https://www.smokingmeatforums.com/threads/a-batch-of-beef-biltong.313545/

 

[gmc2003]

Sounds and looks similar to burnt ends made with either chuck or brisket point.

Chris

 

[Steve H]

Perhaps a peppered dried beef recipe? I was thinking biltong as well. But I thought that was drier. And denser. Maybe a burnt ends variant as gmc2003 suggested. Is this eaten cold as jerky? Or warm? I'm with Gonna Smoke with you asking the butcher for more info. And please share! It looks really tasty.

 

[GawkGawk]

It’s eaten cold and they have it refrigerated at the butcher shop. I’ll see if I can get more info from them on it. I crave this but at $25/lb you don’t get much.

 

[GawkGawk]

Those look great, but have you asked your butcher how they're made? Maybe he'll help, but my first thought for beef that thick would be biltong. Numerous threads here about it, but here's one that may help https://www.smokingmeatforums.com/threads/a-batch-of-beef-biltong.313545/

All biltong I’ve seen has a darker outer ring which these don’t. I’ll see what info I can get without just simply asking “how do you make these?” Lol