Unstuffed Smoked Beef Logs (slightly hot) -- Bearcarver Qview

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I'm guessing most of us here have that one opened, half used box of Hi-Mountain or similar kit in our pantry, sitting between that can of Spam and 55oz can of creamed corn you found on sale in 2003...
That's funny you should say that. When I got that "Hi Mountain" kit about 5 years ago, I ordered 2 of them to save money on shipping (per kit).

I only used the one, and at the time our Kitty "Smokey" was jumping up on top of my Gun Cabinet pretty regular. Then he'd go back to the back  corner, so I couldn't reach him, to get him down. I then set things around the edge of the gun cabinet to block him, and the small UPS box with the other kit in it is still up there, blocking the left side. Mrs Bear asked if it would be any good yet after all this time. I said I doubt it, because I didn't like it when it was fresh.
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Bear
 
 
Can I ask about the placing them in ice water after they are done cooking. What is the point of that and what does it do?
LOL------I do that mainly to cool it down fast, so I can put it in the fridge. Plus if there's any oil or fat on the outside it will rinse off. Then I pat it dry & fridge it.

I can't leave food like that lay out long enough to cool down, or our Kitty "Smokey" will get after it. There aren't many places he can't get to.

Bear
 
Looks Real Nice Duke!!!
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Mighty Tasty!!
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Looking at those "Sticks", I think you might like my "Bear Loaves" better than the logs.

Did you do a Thread of your own with this???

Bear
 
 
Looks Real Nice Duke!!!
icon14.gif


Mighty Tasty!!
drool.gif


Looking at those "Sticks", I think you might like my "Bear Loaves" better than the logs.

Did you do a Thread of your own with this???

Bear
Thanks Bear

I've been meaning to try the loaves, but keep forgetting to find a good size tray. Quite frankly, I kind of like the "summer sausage" look to the logs too
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Didn't create my own thread with this, just a quick drive-by share here
 
Thank You PZ !
I just got this one fixed in time for you.
Thanks for the "Like"

Bear
 
Hi, Bear.

Thanks for sharing your recipe. I have a couple of questions.

1) What is the benefit of keeping the meat in the fridge for two nights? Would it hurt to mix the meat and form the logs, refrigerate one night, and then smoke them the next morning?

2) Do you see a noticeable difference in the end result by easing into the heat and smoke (150 the first hour, then 160 with smoke, etc)

3) Do you have any tweaks for making this into a sweet balogna?
 
Hi, Bear.

Thanks for sharing your recipe. I have a couple of questions.

1) What is the benefit of keeping the meat in the fridge for two nights? Would it hurt to mix the meat and form the logs, refrigerate one night, and then smoke them the next morning?
Mix & Form logs one night& fridge overnight, and Smoke the next day would be fine.
I didn't have time the first night on this one.


2) Do you see a noticeable difference in the end result by easing into the heat and smoke (150 the first hour, then 160 with smoke, etc)
I drag it out that way to get more smoking time & more light smoke flavor on them. Although the "No Smoke" for the first hour is to get it good & Dry before you put the Smoke on.

3) Do you have any tweaks for making this into a sweet balogna?
This is the only recipe I use. It's the same as my "Unstuffed Beef Sticks" and my "Bear Loaf". The only variance among them is the amount of heat.


Bear
 
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Thank you for your reply.

Although the "No Smoke" for the first hour is to get it good & Dry before you put the Smoke on.

Would you mind filling me in on the reason for making sure it's dry before you hit it with smoke? I've cooked a lot of other meats and never heard of that before. Is it to cut down on the smoke absorption?
 
Thank you for your reply.
Would you mind filling me in on the reason for making sure it's dry before you hit it with smoke? I've cooked a lot of other meats and never heard of that before. Is it to cut down on the smoke absorption?

This is mainly for things that are cured or Fish:
With things like Bacon, Dried Beef, or Fish, you want to get a good "Pellicle" (Dry & Tacky) on the surface in order to get a good tasting smoke.
You may not get a Pellicle on something like my Ground Beef Logs, but getting it Dry is good enough.

Note: If the surface is wet, the smoke could mix with the wet surface & become a bitter tasting mess.

This is not a problem with things like a regular Smoked Butt or Brisket.

Bear
 
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