Cure time help (Dried Beef)

Discussion in 'Beef' started by rpeters48, Jan 21, 2015.

  1. I started some dried beef on 1/4 using BearCarver method with Morton Tender Quick. Thickest part was just shy of 2".

    I forgot about it until today and wondering if there is any issues with it curing for that amount of time. I have read on here you cant over cure but wasn't sure if there were other areas of concern. Meat still looks and smells fine

    Thanks for you help

  2. Rick

    I checked the [​IMG]  and you are safe. Remember to post a Qview!

    Happy smoken.

  3. Thanks David
  4. [​IMG]
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I would be sure to do a test fry before you smoke it.

    My guess is it will be pretty salty.
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    I personally would cure that for 8 or 9 days, but your 17 won't hurt anything. Just be sure to do a Salt-Fry Test after removing it from cure, in case it needs soaking to eliminate extra salt flavor it could pick up in that time----Just in case.


    On Edit:   Was typing this while Adam was posting his. LOL
    Last edited: Jan 21, 2015
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

  8. I'll be watching and learning

  9. So had a fry test cooking when I was typing original email. Went back into the kitchen and Wife had already eaten half of it so good thing it was all good. Wasn't salty and I'm not a fan of salt so was surprised. Tasted more like a ham. I'm going to try and upload some pics but last ones didn't show up [​IMG]

    Thanks for all the replies!!

  10. Looks great, I'm jealous 

  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It will be even better slow smoked.
  12. I smoked it for 1.5 hr @ 180, bumped it to 200 for an hour and then 220 till internal temp of 165
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Might taste more Hammy, because of getting to 165° so fast.

    I like to hang out at lower temps for hours, to get it more smoke flavored & a bit drier.

    Yours should be quite moist & more Ham flavored using those temps & times, as I can see it is a lighter color than Dried Beef usually is.

    As long as you like it---That's what counts.

  14. It looks very good. I'm glad everyone likes it.

    Happy smoken.

  15. Did you notice a difference in taste ?

  16. Haven't tried it since it was smoked. Will give it try tonight. Bear, it did appear moist so will try your way next time..
    Last edited: Jan 22, 2015
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Most people Dry it even more than I do, including Commercial Processors, but I like to leave some moisture in mine, because my favorite way to eat it is in a Sandwich with Mayo or MW, and American Cheese, on fresh Italian Bread.

    If I dry it too much, like some of the stuff you buy in the store, it can actually suck the moisture out of the fresh bread I put it in.

    Therefore I usually smoke it from 8 to 16 hours, and many of those hours are at a low temp.

    Here's one I did with 15 hours of smoke, and this was probably my best one of all:


    *New-----Dried Beef (Best Ever) 


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