Venison dry beef

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buzzy

Smoking Fanatic
Original poster
OTBS Member
Feb 11, 2007
875
477
Cumberland Co. PA
I’ve been making this for years using Bearcarvers step by step recipe. Never looked farther because this is spot on for me & family.
Thank you Bearcarver.
I figured we all have seen enough pics of brining & bagging. So I took this pic at 120 IT & before the rain comes. Taking to 158 IT. The top 2 pieces are beef gave to me from local farm boy. Not right cut for dry beef but trying anyway because that is what he wanted. Has quite a bit of marbling. This is my Smoke Hollow that I bought in 07. Not a set & forget but works great for me with a few mods.
A8EDC041-9BBE-465D-A83C-2F0EAD65BF80.jpeg


Thanks for looking.
 
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Looking good! And Bears recipes won't let you down...good stuff!

Ryan
 
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Looks great and I agree on Bears method . I've started adding some reaper powder I got from Richie. Warms it up real nice .
 
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I’ve been making this for years using Bearcarvers step by step recipe. Never looked farther because this is spot on for me & family.
Thank you Bearcarver.
I figured we all have seen enough pics of brining & bagging. So I took this pic at 120 IT & before the rain comes. Taking to 158 IT. The top 2 pieces are beef gave to me from local farm boy. Not right cut for dry beef but trying anyway because that is what he wanted. Has quite a bit of marbling. This is my Smoke Hollow that I bought in 07. Not a set & forget but works great for me with a few mods.
View attachment 526070

Thanks for looking.


Looks Perfect, Buzzy!!
Nice Job!
Like.

Bear
 
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Reactions: buzzy
Looks Perfect, Buzzy!!
Nice Job!
Like.

Bear
Thanks Bear. Owe it all to you. The gasser takes around 15 hours to get to temp. With the needle valve it takes quite a few adjustments to get right temp but always comes out great after a few days rest in frig.
 
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