Smoked Dried Beef with lots of Qview

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

  1. bkleinsmid

    bkleinsmid Smoking Fanatic

    Bear.........The timing is perfect......I just logged on to look up this recipe. I started your Canadian Bacon recipe last week and it goes into the smoker today.

    I'm on my way to Cash&Carry this afternoon to get the beef for this recipe. I love your recipes........

  2. Well, even tho I forgot the soak to remove the excess salt, it must've come out OK. IT's all gone, and of course my friends want more! Thanks Bear! batch #2 is going into the rub this afternoon!

  3. Copied and saved, I am keeping an eye out for the next time eye of round is on sale, I will be doing this for sure. Have used several of Bear's recipes and they have all been winners. Thanks for bumping this thread again, because I missed it before.
  4. c farmer

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

    Make sure you buy alot.   It wont last long.    [​IMG]

    I am going to do 10 lb next time.
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---Thank You Frosty!!

    Thanks Brad !!!

    I love helping others---Makes my day hearing from them!!

  6. I made his C. Bacon and Dried Beef for the first time last fall. Made the first batch and while I was slicing it, I was thinking of making my next batch. When my son made some, it cost him a new fridge. Poor kid bought his wife a new fridge so he could have the "Old One" in the garage. Between the Dried Beef and the C. Bacon I'll be looking for a second fridge. I agree, 10 pounds is just about right ... It might be enough between batches... "IF" you don't let any of your friends taste it... :biggrin:

  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's great Phil !!

    Don't forget----Do the Salt-Fry Test after curing. That way you can soak it awhile, if it's too salty.

    Thank You Santa!!

    The best we ever get around here for Eye Round is $2.99.

  8. shayne

    shayne Newbie

    Thank you Bear for the complement, I could not have done it without your help. My mother loved it so much she just dropped off 6 more eye rounds. Looks like i will be busy. I Do have a question for you on the a-maze-n-smoker, I see different sizes Some for pellets some for dust and so on. Looking through your posts I see you have different ones. Should I get both or can one do it all ? Thanks again Shayne.
    Last edited: Oct 10, 2013
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    There are a couple sizes of AMNS, and one size of AMNPS. The AMNS that I use most isn't on the market. It was a prototype AMNS that I asked Todd to make  when he was developing them. I think I have the only one (5" X 11").

    The AMNS (Dust only) are easier to light & to keep lit, but they are normally only good for temps under 200* or 220*.

    The AMNPS (Dust or Pellets) is good for higher temps (at least 275*).

    I never use dust in my AMNPS, because I have an AMNS.

    I would think it'd be best for you to get the AMNPS, which comes in one size (5" X 8").

  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great to hear you enjoy it that much !!!


  11. Lebanon bologna??? Awesome! Do you have a recipe for that too?

    I posted my first attempt I forgot to soak after the cure... no one noticed... <G>. But I do have a problem or 2.

    1. It's all gone already!

    2. I never should have given any to my friends..... I've created a monster! 

    3. It's all gone already! hehe

    batch #2 is curing, should be ready for the smoker this friday. I bought a couple eye rounds then noticed some top round that was very very lean, so I bought a nice 4 pounder to cure and try.... And the price was half that of the eye rounds.

    Thanks again Bear! Been reading your book, lots to assimilate there.....

  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Phil !!

    Sounds good---I have a Step by Step around someplace, Making Dried Beef from Bottom Round---Just gotta trim the fat cap off. Works fine. It's all lean except the fat cap. I never used Top Round, but I'm sure it's Great.

  13. Found some eye of round this last week on sale and I now have 6 lbs of it in the fridge soaking in brine to be ready next week to smoke up. Looking forward to having this smoked, dried, sliced and on  my plate. Will post pics when it's done.
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Your gonna love it, Santa!!!

  15. little smokey

    little smokey Smoking Fanatic

    So Bear got a question for you, If you did cut these down length wise before curing to less than 3 inches thick would the curing time be affected??  

  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    If using TQ, the cure amount would be 1 TBS (1/2 ounce) per pound of whole meat.

    The curing time would be the number of "half inches" in the thickest part, plus a minimum of 2 days for safety. I like to add 2 or 3 days to that, depending on which day suits me best.

    So if it's 3" thick, it would be:

    6 "half inches" = 6 days  + 2 days = Minimum of 8 days.

    I would leave it in cure for 10 or 11 days, Flipping it over daily.

    2 1/2 inches thick would be one day less.

    Hope that helps,

  17. little smokey

    little smokey Smoking Fanatic

    WOw what service, thanks again because I am sure you have answered this question already but I was too lazy to go through very post.  Oh yeah and I kinda am at work.  lol
    Last edited: Oct 24, 2013
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Always glad to help, whenever I can!!

    Now get back to work.

  19. little smokey

    little smokey Smoking Fanatic

    Got another questions I saw you post "Put each Eye Round in it's own individual Zip-Lock bag & put in fridge at 37˚/38˚ for about 10 days.".  So because I have two kids in and out of the fridge all day I have noticed my fridge swings from 38-42 throughout the day.  So it tried a thermometer in a glass of water to see what something with some mass reads and I have found the water is hitting 39 all day today but will check in the AM to see what is does over night.  So just as long as my water does not go below 36 am I ok?
  20. Here's the results of yesterdays smoke! 4 hours hickory, 4 hours maple, 11.5 hours total to 256F.


    These were eye of rounds, cut to 3 inch. Next smoke in a couple days will be the top rounds turn. I did notice one thing, even tho the top rounds were cut no thicker than 3 inches, the cure didn't make it all the way to the center where it was still raw, so I mixed another batch of cure, recoated them, and they've been in the frig for 2 more days so far. Not sure when to pull them to smoke, I'm guessing another 10 days?

    Thanks Bear!

    Oh... A friend gave me about 20 pounds of hickory and cherry smoke sawdust, but it's too coarse for the A-Maze-N and won't stay lit. If I run it thru a hand grinder would that be too fine?



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