Smoked Dried Beef with lots of Qview

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Follow the directions to a tee and my two little fellas turned out perfect!

Nice recipe and directions!
 
Great Meat !!  Ive been looking for a dried beef recipe for months. Finally found it !!!  I tried 2 eye of rounds yesderday on the smoker, did them for 14 hours to get to 160 degrees.  Sliced them this morning, alittle moist for my liking.  Next time i'll try 170 degrees.. Great taste, not to salty.  I'm from southern Pa. we used to take our venison to a local butcher to have dried beef made. They used a liquid brine to cure the meat, they let it soak for 3 or 4 weeks  before smoking.  Do you have any information on liquid brines, recipe, or curing times ?
 
Great Meat !!  Ive been looking for a dried beef recipe for months. Finally found it !!!  I tried 2 eye of rounds yesderday on the smoker, did them for 14 hours to get to 160 degrees.  Sliced them this morning, alittle moist for my liking.  Next time i'll try 170 degrees.. Great taste, not to salty.  I'm from southern Pa. we used to take our venison to a local butcher to have dried beef made. They used a liquid brine to cure the meat, they let it soak for 3 or 4 weeks  before smoking.  Do you have any information on liquid brines, recipe, or curing times ?
http://www.smokingmeatforums.com/t/74622/s-o-s-smoked-dried-beef
 
I just finished making your dried beef and followed your process step by step it turned out great.  Thanks so much for your great step by step instructions
Thank You !!!

Glad you liked it.

Bear
Well, I guess I've waited long enough. What happened to Bearcarver?
Here I is!!!

Bear
Long story, site lost a nice asset. he can be found elsewhere................
Thanks so much!!

I'm back.

Bear
Hi This looks GREAT Im new to this type of drying I make jerky but want to try this recipe what is TQ Thanks Ron.
Thanks Ron!!

Tender Quick.

Bear
 
Follow the directions to a tee and my two little fellas turned out perfect!

Nice recipe and directions!
Thanks Willy!!!

I'm glad you liked it!!

Bear
Great Meat !!  Ive been looking for a dried beef recipe for months. Finally found it !!!  I tried 2 eye of rounds yesderday on the smoker, did them for 14 hours to get to 160 degrees.  Sliced them this morning, alittle moist for my liking.  Next time i'll try 170 degrees.. Great taste, not to salty.  I'm from southern Pa. we used to take our venison to a local butcher to have dried beef made. They used a liquid brine to cure the meat, they let it soak for 3 or 4 weeks  before smoking.  Do you have any information on liquid brines, recipe, or curing times ?
Thanks Bushman!!

Yup, most of the butchers around here do the brine cure too, but mostly because they do so many at once. If you want it more dry, I would smoke it longer, as opposed to taking the IT up higher.

If you want to use a wet cure, the link Craig gave you is a good one.

Bear
 
Thanks sailor
Sorry, I was out mowing, but Sailor got you!!
icon14.gif


Bear
 
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