Sounds good. Nope I wanna leave it as long as possible.
Yup---For 3" I go 10 or 11 days.
I wouldn't go more than 14 days when Dry curing with TQ.
Bear
Sounds good. Nope I wanna leave it as long as possible.
Bottom picture is it out of cure. How would it not cure in a quarter of a half?Dont look like it cured the whole way. It was close thou
Bottom picture is it out of cure. How would it not cure in a quarter of a half?
Everything else good to eat except this 2 inch piece that has it? I ain’t got time to get sick so if questionable it’s garbage time.Maybe it was thicker then the rest? I dont know but thats what it looks like
What is the center of this?? Looks like a grayish color and only in center of 2 inches. (Noticed while slicing)
This was my picture cut in half also after curing it and fry testing
Love this recipe!
Tried it for the first time in early November.
4 eye roasts totaling 9 pounds were cured for 14 days, then cold smoked for 12 hours with hickory.
They are about to go into the oven in about 30 minutes.
Sounds Great, Bill !!
Glad you like it !
Bear
Sure do!
Internal temp at 91 degrees F.
More than half way there.
Last batch I made sandwiches on seeded rye, mayo and thinly sliced onion.Now you're making me hungry for a Dried Beef & American Cheese on Fresh white bread with Horsey Sauce!!!
My All-Time favorite cold Sammy!!
Bear
When you are curing the meat in the fridge do you keep pouring the juice out of the bag or just let it in the whole time?
When you are curing the meat in the fridge do you keep pouring the juice out of the bag or just let it in the whole time?
Can the dry beef be done in the oven?