Thank You David!!!
That looks GREAT Bear! I have to give this a try.
Happy smoken.
David
It's easy & you'd love it !!
Bear
Thank You David!!!
That looks GREAT Bear! I have to give this a try.
Happy smoken.
David
That's Great, Dan!!I have made this stuff a couple times now with venison and I have to say it is amazing. I just finished a batch up this week that I made with some goose breasts and I have to say they may have been better the venison. They dried out really really nice and almost turned out like a prosciutto. I used a touch too much TQ so they were a little salty, but it mellowed out fairly well after resting in the fridge for two days.
Sorry no Q-view, I am going to start curing a couple more this afternoon I'll try to remember the q-view this time.
Thanks for the great recipe Bear!!
Thank You Brewski !!
All I can say is DANG!!!
Sorry Gary---We got a new Pony Express rider up here on the mountain!! He probably lost it.
Bear, I never got my samples ??? Must have gotten lost in the mail.. Feeling good form the surgery, fighting this stupid Gout for the past several days. I am going to have to try your recipe makes me hungry every time I look at this thread
Gary
I do the lower temps to give it time to absorb a lot of smoke.
Just wow dude!
I'm thinking of giving this one a shot myself and have a couple of questions..
Why the bumps in temp in 20 degree intervals? Why not one continuous temp? Time or some kind of build to keep from burning outside?
What brand of slicer is that? Kitchen style or commercial?
Thanks,
Griz
That's not bugging me---I'm always glad to help!!!
I warned you from the start I'd be bugging you.. LOL.. It is your own fault actually for having all those damn good looking recipes and smokes.
I've already lined up two prime rib roasts to smoke later and then going to try to do a brisket. Only did them on larger smokers with offset fireboxes. But first, the dried beef as it looks awesome.
Thanks Bear. I really appreciate the info. I'm sticking with your original game plan/recipe as I don't wanna mess with it at all. Just wanted some understanding of the process as it applies all over I'm sure.
Griz
I used to get Eye Round for $2.99, but lately if I can find it for under $4.50 I'm lucky. That's why sometimes I get Bottom Round & trim the fat cap off.
What kind of prices do you find them on sale for around you?
I got a rain check for Kroger's here by me for $3.99lb for the eye round roast. Gonna grab two of 'em at least. Only two of us and wife isn't the meat eater her husband is.
She keeps muttering "Have meat. Must smoke." when I show her something smoking related.. LOL..
Brisket Question..
Do you remove the point on a larger packer brisket, try to angle it to fit or just get the right swize to start with? My MES is the 30" and not sure those full packer ones around 13 lbs will fit in it. Even at an angle. Was thinking of removing the point and putting it above the flat in the smoker and just pulling/covering it sooner. Things are big here in Houston..
Griz
Thanks Brandon!!
This looks great! Ever make chipped beef on toast with it, bet its great. Definitely going to try this some time.
Thanks Brandon!!
If I could make enough of this stuff, I would use some for Creamed Chipped Beef on Toast, but since I don't make it very often, I keep it for my Sammies & Snacks, and use the store bought crap for Chipped Beef on Toast, because the flavor gets cooked out anyway. I'm very protective of my precious Smoked Dried Beef !!!
Bear
Venison Hind Quarter??????Never come between a man and his beef hah! I happen to have a deer leg in the freezer from this season, I think I might have to bust it out soon to try your recipe.