Canadian Bacon and Dried Beef (cured & smoked)

Discussion in 'Smoking Bacon' started by bearcarver, Jul 29, 2011.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Nice cure, smoke and drying run, Bear!

    Hmm, I still have not made the dried beef yet...gotta make a trip to the meat counter and find a nice cut one these days. Keep forgetting lately, and I didn't want to ask the wife to do it the last few times she's been out and about...she's got enough on her plate right now, so I'll have to take a ride to the store with her soon. I really need to make that dried beef, though.

    Keep on smokin' it up, brother!

  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Buddy!!!

    "I Will Give Up My 5 X 11 AMNS, only when they pry it from my cold dead fingers!"  [​IMG]

  3. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    At lease send it back, so I can weld on some new legs!

  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---Maybe sometime. It's twisted pretty bad, but it doesn't seem to matter.

    It smokes perfectly!

    I love it, like that old pair of work boots that I had re-soled 6 times, before I finally parted with them!!!!

    I hate to be without things I become attached to!!!

    Might be why I've been married nearly 43 years to the same Mrs Bear!!!

    Ouch, I didn't mean it Honey!-----Now I did it !!!!

    Bear    Shhhhhhhhh----(Hiding under computer desk!!)
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks a lot Eric!!!

    Try it---I know you'll love it !!

    And don't let me miss it !

  6. cobble

    cobble Smoke Blower

    Another fantastic tutorial, Bear! You're my hero. I open all of your tutorial posts like a kid at Christmas. Always a good time. Keep em coming!
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Now you did it!!!!     [​IMG]

    Thank You very Much !

  8. Dang Bear how did i miss this one?...Another Quality thread by the Bearmeister!!! That dried beef has made my short list of future smokes!!![​IMG]

    Thanks for the great step by step Bear!!
  9. jc1947

    jc1947 Smoking Fanatic

    Looks awesome, Bear. Made me hungry and I just finished supper!

  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Very Much!!!

    You'll love the Dried Beef---There's another one in my Signature below.

    One thing I should mention----When you do the salt-Fry test on the Dried Beef, it will be very chewy---even somewhat tough!!!

    That's just the nature of that lean cut, and that is why you need to slice it so thin when it's done. 

    However, if you slice it thicker, it makes Great Jerky (especially the outsides of the pieces).

    If you make some, don't let me miss that thread!!!!

  11. moikel

    moikel Master of the Pit OTBS Member

    Love the look of this,no product like it down here unless its pastrami or german kessler. TQ is exactly what,nitrites? We used to kill & process our own steers back home on the farm,family friend used to make corn beef /corned roll also pickled hand of pork every xmas. My butcher mate will give nitrites,he gets sardines in return but I have a bit to learn here[​IMG]
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Here ya go:

    Morton®  Tender Quick®

    This mix is a fast cure product that has been developed as a cure for meat, poultry, game, salmon, shad, and sablefish. It is a combination of high grade salt and other quality curing ingredients that can be used for both dry and sweet pickle curing. Morton® Tender Quick® mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. Morton® Tender Quick® mix can be used interchangeably with Morton® Sugar Cure® (Plain) mix. It is NOT a meat tenderizer.

    CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36° to 40°F) while curing.

  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thank Bear i was looking for a beef bacon and i fond this post right up my alley . it must be my Lucky day  first i found this great post and i got my answer [​IMG]
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's great Ahron!!!

    Hope your luck never changes!!!

  15. slownlow

    slownlow Smoking Fanatic

    awesome.  Thanks for the great post     I love dried beef       [​IMG]
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    You'll love this dried beef!!!


  17. inkjunkie

    inkjunkie Master of the Pit

    Thank You Bear. I think CB just may have gotten put on top of "The List".....
  18. hank2000

    hank2000 Smoking Fanatic

    Everything I cook that came from u has been great. My cb will be done curing Saturday and going to get a pork belly from the local butcher tomorrow for bacon Wish me luck and keep them coming bear can't wait for ur next one
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You!!

    Sorry I missed this all the way back in January!!

    Thanks Hank !!

    I'm glad everything's been going Great, and best of luck on any new ones coming up!!

  20. I see this is an old post. Have you modified you procedure any?

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