slicing dried beef

Discussion in 'Beef' started by jsdspif, Oct 5, 2011.

  1. jsdspif

    jsdspif Meat Mopper

    I realize once I start to slice it I'll get my answer , but here it goes anyway . I cured and dried a piece of bottom round roast and I'm wondering if you would slice it with the grain or against the grain . With the grain it seems like it would be stringy but against the grain I think maybe it would just crumble all apart . Like I said , I'm sure I'll get an answer when I start slicing but I probably won't start that until tonight . Thanks
  2. billyj571

    billyj571 Smoking Fanatic

    Try it both ways see which one works the best for you.
    Last edited: Oct 5, 2011
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    like pastrami i will  cut it 90' to the grain
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

  5. jsdspif

    jsdspif Meat Mopper

    Thanks . Your post that you've provided the link for is what gave me the idea to do it . I just tasted the little tip of it and it was pretty good . I put some brown sugar into the bag about 5 days after it started to cure . I'm just too lazy to get out my slicer and slice it . I started it out with the Butcher Packer maple sugar cure ( I think that's the name of it ) One thing about that cure as opposed to the tenderquick ( which is what I usually use ) The maple cure is alot less salty . When I first used it to make some canadian bacon I soaked the meat for an hour in fresh water , changing the water once , when it was through curing ( just like I do when I use tenderquick ) and it had what I would call no saltiness what so ever . I forgot about that with this beef and I went ahead and did the hour soak so I have an idea mine won't be very salty .
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Unless your Beef is JERKY Dry, slicing across the grain will be more tender and should not crumble...JJ
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I agree with the above, across the grain!
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Others say about the saltiness of TQ too. I have never soaked any Beef or Pork for longer than 1/2 to 1 hour, after using TQ, and I have never had anything too salty.

    In fact most of the time I can't taste any salt at all---Neither can my wife, Son, and anyone we give some to.

    The only time I ever tasted too much salt was when I used Hi Mt Cure & Seasoning.

    I don't know what it is---Maybe because I add 1 or 2 tsp per pound of meat too, and put it in on the first curing day???   My guess.

    Also: I do taste salt in my Dried Beef, but not too much salt. The stuff you buy in stores is 3 times as salty.

    This is because you dehydrate a lot of moisture out of Dried Beef, through a long smoke, and that leaves a heavier salt content in the much lesser amount of remaining meat.

    Store Bought is dried much more than I dry mine, so theirs is much saltier.

    Last edited: Oct 6, 2011
  9. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Not sure why I havent made this yet!!!

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