Dried Beef Step by Step (Great Stuff)

[dukeburger]

Figured I'd post my result pics in your step-by-steps, Bear, for anyone new checking these.

Turned out amazing. I'm hooked on dried beef sandwiches for my work lunches!

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• dukeburger
• Apr 5, 2015

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• dukeburger
• Apr 7, 2015

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• dukeburger
• Apr 7, 2015

 

[Bearcarver]

Thanks Duke!!

Looks Mighty Tasty!!

Bear

 

[rodngun]

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• rodngun
• Apr 20, 2015

I used this recipe and instructons to make dried venison.

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• rodngun
• Apr 20, 2015

This was my fry test. I almost wanted to just fry it all up.

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• rodngun
• Apr 20, 2015

Cooling after coming out of the smoker.

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• rodngun
• Apr 20, 2015

Sliced...
Tasted amazing! I have more curing now!

 

[ibdagriz]

 That looks killer dude!! What cut of venison did you use or how did you cut it for making these?

 Griz

 

[rodngun]

Thanks for the compliment!

To be honest, I'm not sure what cut it was. I believe it was some type of roast. I couldn't even tell you if it was from the front or rear quarter, I think it may have been from the rear (it was a young fawn that got hit..wrong place and time for the deer, but right for me. At least it didn't go to waste.) I know that it was a piece that didn't have a lot of connective tissue running through it. It looked similar to the piece you had posted above, Griz. I used a sharp boning knife to slice it because I don't have a slicer (on the list to purchase).

Ann

 

[ibdagriz]

  Ann,

 Thanks for the info. I feel for the fawn, but like you said, no waste.

Slicer is very helpful and get you a non-serrated blade as it will tear less on slicing stuff with less pieces in the end.

I bought a Chef's Choice model 609 and for a home model it is pretty decent so far.

 Griz

 

[08meanie]

This stuff is great working on my second batch today. Thanks

 

[Bearcarver]

This stuff is great working on my second batch today. Thanks

Thank You Meanie!!

Glad you like it !!

Anybody interested in making Dried Beef from Venison, check it out on my Step by Step Index:

Just click on "Bear's Step by Steps".

Bear

 

[08meanie]

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• 08meanie
• Oct 31, 2015

Finished and I should have had made a double batch. Already half gone. Just waiting on my deer this year for dry venison

 

[Bearcarver]

Finished and I should have had made a double batch. Already half gone. Just waiting on my deer this year for dry venison

Looks Great Meanie!!

You should add this pic to the Thread you did on 10-27.

Bear

 

[grindnsmoke]

Hey Bear,
Can you explain this comment you made in your recipe a little more.

"Rinsed all pieces, patted dry, and cooled down to 100˚."

I'm not sure why you rinsed and cooled down?
Sounds like something you would do with sausage after taking it out of the smoker. Maybe for the same reasons?
I've made a few batches of your bacon recipe, man no more buying bacon for me!
Thank You!

 

[Bearcarver]

Hey Bear,
Can you explain this comment you made in your recipe a little more.

"Rinsed all pieces, patted dry, and cooled down to 100˚."

I'm not sure why you rinsed and cooled down?
Sounds like something you would do with sausage after taking it out of the smoker. Maybe for the same reasons?
I've made a few batches of your bacon recipe, man no more buying bacon for me!
Thank You!

Sure----The only reason I rinsed it was because I put the seasonings on a little heavy, so I rinsed the excess off, so it won't fall off all over the place.

The cooling down to 100° is because I don't like putting things above 100° in my fridge.

If it's in the Winter, I just leave it outside for awhile, but this batch was in August, so I had to wait longer.

I'm glad you like that Bacon----You'll love this Dried Beef Too!!!

Bear

 

[grindnsmoke]

Oh my!
That beef is awesome. Pulled it off the smoker and couldn't wait for for the resting time in the fridge, carved off a slice and it is so good!
Taking 2 bellies out of the fridge tomorrow for smoking this weekend.
Thanks!!

 

[Bearcarver]

Oh my!
That beef is awesome. Pulled it off the smoker and couldn't wait for for the resting time in the fridge, carved off a slice and it is so good!
Taking 2 bellies out of the fridge tomorrow for smoking this weekend.
Thanks!!

That's Great !!

You're Really Hooked Now!!

Keep your Dried Beef Slices nice & thin.

Bear

 

[dukeburger]

I like to make up a plate of dried beef rolled smoked chedder slices for afternoon snacks.

Could even get fancier with it and roll up a cream cheese and herb/veggie mixture into it for some amazing appitizers

 

[Bearcarver]

 
I like to make up a plate of dried beef rolled smoked chedder slices for afternoon snacks.

Could even get fancier with it and roll up a cream cheese and herb/veggie mixture into it for some amazing appitizers

Yup---All kinds of tasty treats can be made with Dried Beef.
We always liked to mix Cream Cheese with Horse Radish. Then roll it inside a slice of Dried Beef.

Bear

 

[ibdagriz]

 Bear,

 Working my way thru your smokes and recipes and got around to some dried beef being required again.

 Everything according to the plan and no issues until I get one of the rounds didn't appear to cure all the way to the middle. Not an overly thick one and plenty of salt used (an additional tbsp added for just in case) and left it for 14 days in the fridge turning them every day. This is the third batch and never a problem getting it all the way thru.

 It is about the size of a nickel in the middle..

 How'd that happening suddenly? I verified all the weights/salt/brown sugar, etc.. I even over salted a bit cause I'm nervous like that.

 Lots of liquid from each package too.

 Griz

 

[Bearcarver]

 
 Bear,

 Working my way thru your smokes and recipes and got around to some dried beef being required again.

 Everything according to the plan and no issues until I get one of the rounds didn't appear to cure all the way to the middle. Not an overly thick one and plenty of salt used (an additional tbsp added for just in case) and left it for 14 days in the fridge turning them every day. This is the third batch and never a problem getting it all the way thru.

 It is about the size of a nickel in the middle..

 How'd that happening suddenly? I verified all the weights/salt/brown sugar, etc.. I even over salted a bit cause I'm nervous like that.

 Lots of liquid from each package too.

 Griz

Just off the top of my head:

If it was under 3" Thick, and you used the proper amount of TQ, and you had it in cure for 14 days & flipping daily, the only thing I can think of would be your fridge being too cold.

I keep my Curing Fridge at 37°, and the lower the temp, the longer it takes to cure.

I keep a Maverick ET-73 meat probe in a GatorAde bottle 3/4 full of water to see what the inside of a hunk of meat would be.

Bear

 

[ibdagriz]

 The one I cut and tested was fine, but what do you do with the stuff that didn't get cured all the way thru after it's been smoked?

 Griz

 

[Bearcarver]

 
 The one I cut and tested was fine, but what do you do with the stuff that didn't get cured all the way thru after it's been smoked?

 Griz

Hmmm---I always wondered about that too, but it never happened to me.

How long did you smoke it?

I guess if you smoked it to 140° IT in less than 4 hours, it doesn't matter. Then just finish it to about 160° IT.

If it took longer than that to get to 140°, I would think you could cut that center part out.

Years ago I got a Hind Quarter smoked by a Farmer who was doing them, and it wasn't near done when I got it.

I took a couple slices & fried it in a pan, and it was tough & very very salty. I ended up giving it to my BIL's dog, a little at a time.

Bear