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Discussion in 'Beef' started by bearcarver, May 9, 2010.
They look great, good beer drinking meat.
Thanks & you are right. I always hated to eat it plain when I had to buy it, because it costs so darn much, but it's a lot cheaper to make it yourself----And better !!!!
I'm definitely gonna try that out, making me hungry just thinking about it!
Just give me a Yell, if you run into a question!!
One question. Why the amazing smoker? I have the same smoker as you and it is capable of great smoke at all the temps you stated. Just wondering because i cant find one and i am ready to try this. Thanks.
I'll guarantee no MES puts out 11 straight hours of Perfect, consistent, constant smoke like the AMNS or the AMNPS does. And once it's lit properly, you don't touch it.
If you want one, go to the bottom of any page & click on the Business Card that says "Amaz-N-Smoker".
Finally got it together and made up a couple eye of rounds yesterday. I guess I screwed up a little bit, they came out too salty (I know why.....) and oversmoked.
I forgot to do the rinse and soak step after the marinade, so that's for the too salty and as for the over smoke, I followed directions, but I guess you're using the smaller amazing unit? I did my first smoke with a full load of hickory and it lasted about 6 hours, lit from both ends each time. Then when I did the cherry, I filled it up again and when 158 internal temp was reached. the smoker was still going and hadn't even reached the center row of dust yet. Too much smoke. The meats are a dark mahogany in color, almost black.
Could it be that I need a shorter marinade time because I cut the rounds down to nothing over 3 inch thick per the updated instructions? Been slowly slicing and snacking, but wish I knew how to remove some of the salty taste.
Next time, I'll need to make some adjustments I guess. regardless, it tastes like just like the dried beef from eastern pa that I grew up with, and is going to be making some great! SOS shortly.
Now to figure how to smoke those elk backstraps that are sitting in the freezer.
I just done this dried beef 3 weeks ago. My meat was under 3 inch pieces and I followed his cure time.
I used hickory but only lit one end. Smoke flavor was good for me. I did 10 hours of smoke.
I dried mine for 23 hours to get it extra dry.
This recipe is awesome and it is like what I grew up with.
Sorry about the salt. Since you sliced it down to under 3", you didn't inject it, right??
You're right you should have done the soak, or at least rinse it & cut a couple thin slices for a "salt-fry" test. Then you could do something about it. Once you smoke it, it's too late.
If you didn't slice it all, wait----It might mellow after 2 or 3 days. The salty outside will even out toward the inside.
As for length of time in cure, whatever the calculation comes out with the thickness, that's it---Definitely no less, but a couple days longer doesn't hurt.
You're right, the store bought Dried Beef is too salty---I think because they have to follow special guidelines.
As for too smoky, try lighting only one end of your AMNPS.
Any other Questions, let me know.
Right. I didn't inject it. as far as the amazer, I think I'll leave the center row open.I should have bought the 6x6 instead I guess.
I sliced one up for snacking, but am gonna put the other 3 in a zip lock/refrig for a few days and see what happens, like you suggest.
Now to dig up a good texas style brisket recipe..... <G>
Glad you liked it !!
Doing it as we speak ! I will let you know how it turns out. I do have to babysit the smoke, but for some reason mine bellows out smoke at 100 degrees. Mabe I am lucky. let's hope anyway. wish me luck. I grew up on this stuff !!!!!!!! Thank you.
Try to keep that smoke down to about light or medium. Light Smoke for long time is best.
Heavy Smoke for even a short time can be bad. IMHO
Hi Phil !
Elk Backstraps would make Awesome Dried Beef, if you don't want to butterfly them into steaks.
The next Whitetail Backstraps I get will be turned into Venison Dried Beef.
Below is some I made from Deer Hind Quarters.
Note: Deer, Elk, Caribou, and Moose cured & smoked like Dried Beef, comes out exactly like Beef Dried Beef----Not Canadian Bacon.
Venison Dried Beef:
Here is my finished dried beef. Followed your instructions to the T, except for the a-maze-n-smoker. You are 100% correct this is amazing, just what I grew up on. It did get a little darker on the outside than yours, but the smoke went well. Perfect amount. I do not know how my MES smokes well at low temps but I am glad it does. Thank you so very much for all this. I will be grateful forever. P.S. I am still going to get the a-maze-n-smoker.
How long did you smoke it for.
1 hour without smoke, 7 hours with lite smoke, left it in until it got to 158 degrees for a total of 13 hours in the smoker. A little dark on the outside but perfect inside.
Looks Perfect Shayne!!!
You did an outstanding Job !!!
Every Day 4 or 5 more guys find out that the Bear doesn't BS.
Bearcarver is the BOMB! That dried beef looks excellent!