Dried Beef - recommend internal temp

Discussion in 'Beef' started by mfreel, Jan 16, 2014.

  1. mfreel

    mfreel Smoking Fanatic

    Doing some researching for a recipe for dried beef.  I've settled on a plan for a brine, but I need some suggestions for getting the appropriate IT.

    Bearcarver takes his to 158.  However, what looked like another good method took it to 190.

    These temps makes sense to me, depending on the product, for example, stix versus brisket.

    But for a cured dried beef, the kind for $hit on a $hingle, what do I want to take an eye of round to?

    Thanks for the help!
  2. little smokey

    little smokey Smoking Fanatic

    I go with the Bearcarver way and pull it when it hits 158* in fact I follow his recipe exactly and all I can say is WOW and so do my in-laws.  Got some curing in the fridge now, pulling it for a soaking tonight then smoking overnight tomorrow.
    Last edited: Jan 16, 2014
  3. im wit lil smokey, follow bearcarver. CAN NOT GO WRONG!!!!!

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