Master of the Pit
- Joined Mar 22, 2013
Lots of dry cured dried beef threads so I thought of doing a wet cured dried beef thread. Smoked in Masterbuilt Electric Smokehouse at 140*F 13 hours with a full tray of Todd's A-maze-n Apple pellets with the AMNPS in a mailbox mod. I don't know how long it took to burn the tray of pellets but after 13 hours I ramped to 150 for an hour, then to 160 a few hours, then 170 a few hours and 180 to finish in an hour at 155-157 IT for a 24 hour smoke/drying. I did the digging dog farms wet brine cure with cure #1 for 14 days minimum with an Eye of Round cut into thirds. Went 16 days in the cure till I had the time, then rinsed and paper towel dried and peppered, then into the fridge a day, then the 24 hour smoke/drying, then back into the fridge a day to rest before slicing. Nice not too smoky of a flavor but could have been with non fruit wood so I'll stick with the full tray for fruit woods and drop to two rows or full tray with saw dust or more on stronger wood flavors. It is tasty stuff. Great SOS, sandwiches, cheese ball, pickle roll with cream cheese and pizza topping. The end pieces after slicing is cured peppered jerky. Pics below.