I knew i purchased this slicer for a reason

Discussion in 'Beef' started by muralboy, Apr 10, 2016.

  1. muralboy

    muralboy Smoking Fanatic

    I've been wanting to try dried beef for a long time - with 6 pounds of eye of round in my freezer, I decided to pul the trigger and try my first rounds of smoked dried beef.

    A simple cure rub of Tender Quick and brown sugar for about 12 days.  Rinsed the meat and in the fridge overnight.  

    Started out smoke at 160 degrees.  At 6 hours, internal temp was at 135 bump grill to 180 degrees.  2 hours later bump grill to 200. Pulled last roast an hour and half later.

    Rinsed and dried.  In fridge over night and slice at 1/16.  

    Nice and dry.  This one was for the Mrs. Very happy - happy wife, happy life.  

    Now I'm ready to go for pork belly/bacon.

    Last edited: Apr 10, 2016
  2. muralboy

    muralboy Smoking Fanatic

    BTW - I follow Bear Carver's rub recipe and smoking directions for the most part - extended the lower temp smoke to get a drier beef results.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty! Nice smoke! Time for some SOS!
  4. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty!
  5. c farmer

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

    Yummy. Looks great.

    Yes, everyone needs a slicer
  6. jc1947

    jc1947 Smoking Fanatic

    Looks good. You can't go wrong following The Bear.

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