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Discussion in 'Beef' started by bearcarver, Aug 11, 2014.
Thank You David!!!
It's easy & you'd love it !!
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!!
That's Great, Dan!!
I'm glad it's working out good for you!!
That Goose sounds Great too!!
All I can say is DANG!!!
Thank You Brewski !!
Tastes even better than it looks!
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
Sorry Gary---We got a new Pony Express rider up here on the mountain!! He probably lost it.
Glad to hear your Himnia surgery is getting better. Gotta shake that gout off !!
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?
I do the lower temps to give it time to absorb a lot of smoke.
Then I start moving it up to get the IT up closer to my eventual target of 160° IT.
Then I turn it up high enough to get it done in the same day I started it.
If I wanted to do the whole thing in one day, and get it to my same target IT of 160°, I would probably choose 180° smoker temp.
However it wouldn't get the Dried Beef dryness in it because it would be a shorter time in the smoker.
If you wanted it to be about as dry & smoky as mine, I would recommend at least two temps.
I would use 160° for at least 10 hours. Then go to 190° until the IT gets to 160°.
That slicer is a Chef's Choice International #645.
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.
That's not bugging me---I'm always glad to help!!!
That's what my Step by Steps are all about----Enjoy!
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..
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..
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.
My Son gave me some more Venison Backstrap too, so I got some more Venison Dried Beef to make.
As for Brisket, the only thing I usually do is small Brisket Flats. If we want a big old Brisket, my Son does them & shares with us.
For how to do a Big Brisket, I defer to "Gary S"------He's my Goto on that.
Check this out:
I use the same recipe for dried venison. Just finished 14 pounds this weekend. I think it is the best recipe for dried beef or venison just follow bears directions and you won't be disappointed. I smoked mine in cherry and pecan. Just my favorite but I don't think you could go wrong with whatever your flavor
Like I will mention over and over I am sure, you guys are really awesome on trying to help a guy out.
No sooner that you post that, but Gary hits me up on a pm offering any assistance I could use on briskets.
I ran across them at Kroger here on sale for $3.99. Had to rain check 'em and wait a week nearly, but got two of them in the fridge now undergoing something I hope is curing and getting ready to be smoked on the 24th if all goes well.
I get way too caught up in this at this stage to do pics worth a hoot as I remeber them after it's done. Here they are with the TQ on the plates before going in the bags.. Was still cleaning the one when I shot it.. LOL.. Like I said, too caught up right now..
LOL---We aim to please, Griz!!!
This looks great! Ever make chipped beef on toast with it, bet its great. Definitely going to try this some time.
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 !!!
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.
Venison Hind Quarter??????
For that you might want to check this one out:
Smoked Venison Dried Beef