Smoked Dried Beef with lots of Qview

Discussion in 'Beef' started by bearcarver, May 9, 2010.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Mine stays between 37* and 38*, but if you stay between 34* and 40*, you should be good.

    Bear
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Phil,

    Your rounds & slices look Great!!

    I never had to cure something twice. Another 10 days with cure will probably make it too salty.

    3" thick is pushing the limits for curing without injecting it, but 10 days should have been enough.

    Something over 3", I would cut in half to be safe.

    Bear
     
  3. Thanks. Taste great too! THis time I remembered to soak them after the cure....  fyi: 11.5 hours left them a bit moister than I wanted, so next time I'll adjust the lower temps time to dry them out a bit more.

    Never had to cure 2x? Well, guess I'd better pull those puppies, soak them, dry overnight and get them in the smoker tomorrow. Will let you know..

    Thanks again!

    Phil
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Two birds with one stone:

    #1---That moist Dried Beef is my fault, because I like it more moist than store bought Dried Beef, mainly because my favorite way to eat it is a Sammich with American Cheese & MW on White Bread. I might have mentioned if you want it more Dry, do what you're doing, hold it longer at lower temps, so you can get more smoke on it & dry it out more, before taking it to final temp. That will do it.

    #2----If you didn't cure all the way to center, to play it safe, you could smoke it for 2 hours @ 200*. Then sterilize your temp probe & put it in the center of the biggest piece. Then take it to 140* in no longer than the total of 4 hours. Then it will be safe to back the heat down for a few hours, before finishing it at about 160*.

    Hope this helps,

    Bear
     
  5. c farmer

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

    When I did mine I ended up drying for 23 hours.   

    I smoked at 120 for 10 hours and then bumped the temp up.
     

    I like mine dry too.
     
  6.  
    Last edited: Oct 29, 2013
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'll have to catch it tomorrow, Phil.

    That's past my bedtime.

    However, if you want it real dry, you gotta go longer than I do.

    Bear

     
  8. Ok, it's tomorrow, and the meat has had a chance to cool off in the frig before I did a little test slicing and tasting... Yum! I smoked the first 4 hours with hickory, then 1/2 hour with some apple chips that need to be used up, then 4 hours with cherry. That apple puts a nice sweet hint to the meat.

    Speaking of using up some chips, I've got several bags of wood chips and about 40 pounds of sawdust that was given to me. Obviously the chips won't work in the amazn, and the sawdust, being coarse, doesn't want to stay lit.  So, does anyone know if I put it thru a hand grain grinder if it will work like the dust we buy from Todd?   I hate having to feed the smoker every so often using the unit's smoke pan, plus, it smokes too heavy that way.

    Here's the photo of the top round.


    It looks wet, but it's bone dry, that's just the "candied" smoke pellicle surface I guess.
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, Phil !!!

    Are you able to wait a day or 2 to slice the rest??

    I believe the grain grinder will work, if you get the dust right, because I think Todd said a long time ago you could use an old blender in an emergency, if you weren't worried about wrecking it.

    Bear
     
  10. "Looks Great, Phil !!!

    Are you able to wait a day or 2 to slice the rest??

    I believe the grain grinder will work, if you get the dust right, because I think Todd said a long time ago you could use an old blender in an emergency, if you weren't worried about wrecking it.

    Bear"

    Actually, I only cut that little sample, then put the rest in a ziplock till I need it. I'm even thinking of freezing it uncut. I've got about 6 pounds sliced from an earlier smoke in the frig to go thru first, but I'm sure as soon as my friends find out, it'll be gone quickly!

    I thought it was interesting that top round comes out just as tasty as eye of round, even tho it's a lot cheaper.

    Will get out the grinder and try. Will let you know the results. Just got to keep it from going too all dust. In the meantime, I've got a couple bags on the way from Todd.
     
    Last edited: Oct 30, 2013
  11. moved to own thread....
     
    Last edited: Oct 31, 2013
  12. c farmer

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

    I have a hobart. 800 bucks used but it would slice a brick if I wanted.
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Cheap????

    Here's how to really get it cheap, and it also comes out just as tasty as the Eye Rounds!!!----Venison!!

    I used to get all of my Deer Hind Quarters made into "Venison Dried Beef".

    Now I make my own. MMMmmmmm.......

    http://www.smokingmeatforums.com/t/101317/smoked-venison-dried-beef

    I slice mine real thin on a slicer, and vacuum pack it. I have some in the freezer over 2 years, and it's just liken it was when I put it in.

    Bear

    PS: Unless you already did, I would start a new thread, asking about slicers. You'll get a lot more participation that way.
     
    Last edited: Oct 31, 2013
  14. Venison? Wish I could, but deer are getting rare around here. Once the elk take up residence, the deer move out. And getting an elk license takes an act of god, lots of $$$$$ or knowing someone in the fish and game department. I have many friends who deer hunt, and the average is 1 every 10 or more years!

    New thread, got it. Sorry, wasn't thinking!

    Thanks!
     
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Don't be sorry---Just not many will see it here.[​IMG]

    We don't have many Elk, and they are all in Northern counties. My Son usually takes 2 deer a year, and some guys take 4 or 5 around here.

    He's gonna save me some Backstraps for some Venison Dried Beef.

    Bear
     
  16. Here you go Bear. I think I "done good!" All vac'd and packed and ready to go. And I still have some in a zip lock to munch on!  About 2 more rounds to cure and smoke and I'll have everyone's Christmas presents done!


    I think I've created a monster...... Smoke em if you got em!

    I grew up on South Mountain, between Allentown and Bethlehem, in what was then still the boonies of eastern Penna back when deer were abundant, but very wary. Today you have more deer, but they've gotten smaller. Out here, we have mule deer and Elk.  Last mule deer I ran across, the top of his back was even with the hood of my truck.  White tails are here too, but a bit smaller than the muley's. Wish I was able to still go hunting. I miss the pheasant, rabbit and deer hunting I used to enjoy back there many many years ago.

    .
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Real Good, Phil !!!  Now I gotta get another pack out of my freezer. My BIL gave me some sticks from a Buck he got in Archery Season. Dressed out at 206. Not many around here get bigger than that.

    I know South Mountain pretty good. Almost bought a house in the woods there, before we built our log house.

    South Mountain is still fairly wooded, but only good for Archery for deer. Still got a lot of rabbits around here, but almost no pheasants. Lots of Turkeys now.

    Bear
     
  18. I've got an interesting question... I have my last two holiday rounds curing in the frig, they've been in the zippy's for 5 days now, and I've turned them everyday. But the baggies are getting full of lots of juice from the meat.... Should I pour that off or just leave it?

    Thanks!
    Phil
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    No---Don't pour that juice out. That has cure in it & will be reabsorbed by the time your curing is over.

    Bear
     
  20. OK. Sure seems like a lot of fluid tho...  The rounds are literally swimming it it. Guess I got some really fresh meat, huh.

    Thanks!
     
     

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