Smoked Dried Beef with lots of Qview

Bearcarver · Oct 6, 2011

Smokin Vegas said:
In the orinigal recipe it says to use TQ what is that? I have not learned all the arcyrons used on this site yet.

Vegas,

TQ is "Tender Quick" made by Morton's salt Company.

I assume your other questions were answered, when you found the beginning of this thread.

If not, feel free to ask more questions.

Thanks,

Bear

Bearcarver · Oct 6, 2011

billyj571 said:
Awesome Job Bear looks so good

Thanks Billy!!!

Bear

macbillybob said:
Made another batch this past weekend. Would post pics but it looks the same as my last batch earlier in this thread. Fantastic.

It is getting cool enough here to get out and smoke some meat.

Thank You MacBB!!!

You are my most loyal Dried Beef Maker!!!

I'm really glad you like it, as I do.

I guess you know you can do the same thing with your Deer Meat.

I like to use nice pieces of the hind quarters, and the backstraps.

I have a thread of that some place around here too.

ON EDIT: Here is the link to my "Venison Dried Beef":

http://www.smokingmeatforums.com/t/101317/smoked-venison-dried-beef

Bear

philinnm · Oct 31, 2011

Hi all. So, I've been working on saving up my spare change to get a MES and found one at Lowes for $162.

Found a good source for some center cut rounds at a fair price (Costco).

Am planning on ordering that amazing smoker if I can remember where to get one. Gotta re-read the thread I guess.

But the thing I'm leery about buying is the slicer. The ones I've seen at HF and a few other stores seem cheap and a waste of money..... Any suggestions where to buy one that will last and also allow me to slice both wafer thin (For dried beef) and thicker too?

and a question for bear..... how do I determine how much/how long to smoke? Does it matter if I have just 2 rounds loaded or 10? Won't the amount of beef also affect the times at the various temps?

Thanks all! Phil in NM

ejbreeze · Oct 31, 2011

Real nice Bear. You should own a Subway. What a club those would make.

doctord1955 · Oct 31, 2011

When u do deer u can cut the TQ down because deer is so lean it takes salt easier!

Bearcarver · Nov 4, 2011

PhilinNM said:
Hi all. So, I've been working on saving up my spare change to get a MES and found one at Lowes for $162.

Found a good source for some center cut rounds at a fair price (Costco).

Am planning on ordering that amazing smoker if I can remember where to get one. Gotta re-read the thread I guess.

But the thing I'm leery about buying is the slicer. The ones I've seen at HF and a few other stores seem cheap and a waste of money..... Any suggestions where to buy one that will last and also allow me to slice both wafer thin (For dried beef) and thicker too?

and a question for bear..... how do I determine how much/how long to smoke? Does it matter if I have just 2 rounds loaded or 10? Won't the amount of beef also affect the times at the various temps?

Thanks all! Phil in NM

Phil,

For a slicer, you could try Cabela's, or northern Tool---Link Below:

http://www.northerntool.com/shop/tools/category_food-processing+slicers

And your question-----IMO more meat will take a little longer, but only because of the amount of "cold" meat in the beginning of the smoke. The length of time will depend mostly on how thick the meat is & what temp you have your smoker set. Also I try to keep a light smoke on it the whole time it's in there.

Bear

Bearcarver · Nov 4, 2011

Ejbreeze said:
Real nice Bear. You should own a Subway. What a club those would make.

Thank You!!!

Bear

Bearcarver · Nov 4, 2011

doctord1955 said:
When u do deer u can cut the TQ down because deer is so lean it takes salt easier!

I don't. I always use the amount of cure recommended by the manufacturer.

Bear

doctord1955 · Nov 4, 2011

How long have u been curing an smoking meat Bear?

Bearcarver · Nov 4, 2011

doctord1955 said:
How long have u been curing an smoking meat Bear?

Not long enough to stray from manufacturers suggestions, or to tell others to do so.

I would appreciate if you want to do so, to start your own thread and do it there.

I try to keep my threads, and my "step by steps" foolproof safe.

Thank You,

Bear

philinnm · Nov 6, 2011

Thanks Bear! I'll check it out. Can it slice paper thin without ripping? Phil

otter · Nov 6, 2011

This looks great Bear will it work with Deer the same ?

Bearcarver · Nov 6, 2011

PhilinNM said:
Thanks Bear! I'll check it out. Can it slice paper thin without ripping? Phil

If you cut it real, real thin, it could fall apart here & there, but I never cared how pretty it looks.

You can jack the thickness up to 1/8", and it will still be tender & won't fall apart.

LOL----I like it real thin. It seems to last longer if I'm sitting, and picking at it.

Bear

otter said:
This looks great Bear will it work with Deer the same ?

Actually it works Great with Deer, Otter.

Here's another step by step, with "Venison", that never made the cut to my signature list:

http://www.smokingmeatforums.com/t/101317/smoked-venison-dried-beef

Thanks,

Bear

mfritz · Aug 16, 2012

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

tigerregis · Aug 16, 2012

Well, I guess I've waited long enough. What happened to Bearcarver?

biteme7951 · Aug 16, 2012

Long story, site lost a nice asset. he can be found elsewhere................

chickenchaser21 · Aug 18, 2012

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.

LanceR · Aug 19, 2012

Ron,

TQ=Morton's Tender Quick cure. Depending on where you live you might find it in grocery stores or you might have to order it online.

Welcome to the forum. where do you hail from?

Lance

philinnm · Oct 10, 2012

HI all.
This is really for Bear in case he ever runs by, ir if anyone knows how to reach him, please pass the info on.
Quite awhile ago I was asking about how to make dried beef like I used to buy back in the Penna Dutch and Amish country on the East coast. Bear generously gave his version, THANKS!
I recently found an old country butcher who makes smoked dried beef all the time. HOORAY! Unfortunately, he's in Ireland, and can't ship any here to the USA.
BUT - it's really simple, and here's what he said:
Mix your salt with whatever herbs you want to flavor the beef (or lamb or pork). Everyone's herb mix is different, hence the secrecy. Then bury the beef in the salt, turning every two days for 3 to 4 weeks.
Remove from the salt, wipe the salt and herbs off, and hang in the drying shed for 6 to 8 months.
When the meat has lost 53 % of it's moisture, smoke for 12 hours, and you're done. Store, slice to use, as you wish. Will keep a long time.

Thanks Bear where-ever you are!

Phil in New Mexico USA

scarbelly · Oct 10, 2012

PhilinNM said:
HI all.
This is really for Bear in case he ever runs by, ir if anyone knows how to reach him, please pass the info on.
Quite awhile ago I was asking about how to make dried beef like I used to buy back in the Penna Dutch and Amish country on the East coast. Bear generously gave his version, THANKS!
I recently found an old country butcher who makes smoked dried beef all the time. HOORAY! Unfortunately, he's in Ireland, and can't ship any here to the USA.
BUT - it's really simple, and here's what he said:
Mix your salt with whatever herbs you want to flavor the beef (or lamb or pork). Everyone's herb mix is different, hence the secrecy. Then bury the beef in the salt, turning every two days for 3 to 4 weeks.
Remove from the salt, wipe the salt and herbs off, and hang in the drying shed for 6 to 8 months.
When the meat has lost 53 % of it's moisture, smoke for 12 hours, and you're done. Store, slice to use, as you wish. Will keep a long time.
Thanks Bear where-ever you are!
Phil in New Mexico USA

I will let him know - we still chat now and then

Smoked Dried Beef with lots of Qview

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