Dried Beef Step by Step (Great Stuff)

[Steve H]

Nope , leave the liquid . That's gonna be some good beef .

Thanks!

 

[Bearcarver]

Thanks!

Like Chopsaw said---Leave the juices alone.
Those juices are doing the transporting of the cure into the center of the meat.

Bear

 

[chopsaw]

Did this batch awhile ago . Came out great . Good recipe for sure .

 

[Steve H]

Tomorrow is day 14. Taking them out for a quick rinse and let sit in the fridge till Saturday. Then after there done, they'll hang in the fridge until I get back from Ohio next Friday.

 

[Bearcarver]

Tomorrow is day 14. Taking them out for a quick rinse and let sit in the fridge till Saturday. Then after there done, they'll hang in the fridge until I get back from Ohio next Friday.

Sounds Good, but you might want to put them in a ZipLock Bag after smoking, because a Week in the kitchen fridge could produce a lot of Beautiful Smoke smells that most Women are opposed to.

Bear

 

[Steve H]

Sounds Good, but you might want to put them in a ZipLock Bag after smoking, because a Week in the kitchen fridge could produce a lot of Beautiful Smoke smells that most Women are opposed to.

Bear

I didn't think about that. Good call, the wife would not be pleased to say the least! I was going to let them hang to dry more. I will probably go longer with higher heat then. Then chill/bag/freeze.

 

[gary s]

Amen on the Smoke smells

Gary

 

[Bearcarver]

I didn't think about that. Good call, the wife would not be pleased to say the least! I was going to let them hang to dry more. I will probably go longer with higher heat then. Then chill/bag/freeze.

If you want it to get more Dry, just do it longer, but I wouldn't take the heat above 160°.

Bear

 

[pc farmer]

If you want it to get more Dry, just do it longer, but I wouldn't take the heat above 160°.

Bear

I make mine alot drier. 12 hours in the smoker then into the oven. Max temp is 130, takes about 30 hours total.

 

[Bearcarver]

I make mine alot drier. 12 hours in the smoker then into the oven. Max temp is 130, takes about 30 hours total.

Yup---If he just wants it Drier, Anywhere around there, 130° to 160°, but no higher than 160°.

Bear

 

[Steve H]

Ok, no higher then 160 IT. Last night I took the meat out. And rinsed it off. Then cut one in half a sliced a piece for the taste test. It was a good thing I wasn't hungry or I would have cooked more. The flavor was incredible!
I screwed up last night and set my alarm. I didn't have work today. It is pretty rare I get a whole weekend off. So, I got the meat going at 4am. It has been in the smoker with apple pellets for almost 1.5 hours now. At two hours I'm pulling the smoke. I don't want it too smoky for what I'm going to use most of it for.
The meat looks like it got the cure all the way through. This should be awesome when done.

 

[Bearcarver]

Ok, no higher then 160 IT. Last night I took the meat out. And rinsed it off. Then cut one in half a sliced a piece for the taste test. It was a good thing I wasn't hungry or I would have cooked more. The flavor was incredible!
I screwed up last night and set my alarm. I didn't have work today. It is pretty rare I get a whole weekend off. So, I got the meat going at 4am. It has been in the smoker with apple pellets for almost 1.5 hours now. At two hours I'm pulling the smoke. I don't want it too smoky for what I'm going to use most of it for.
The meat looks like it got the cure all the way through. This should be awesome when done.

That shot of the inside is exactly what it's supposed to look like!!!
Beautiful!!
I wouldn't worry about it getting too smoky, as long as you keep it a light to medium smoke density, and avoid smoke that you can't see through. The pieces are thick enough that a little smoky on the outside will make up for very little on the inside. If you're worried about it, you can always trim off the outside. It makes the best Jerky you ever had. Sometimes I trim the outside of my Dried Beef & give it to Bear Jr. He goes nuts over it !!
You won't believe how good this stuff is!!!

Bear

 

[Steve H]

That shot of the inside is exactly what it's supposed to look like!!!
Beautiful!!
I wouldn't worry about it getting too smoky, as long as you keep it a light to medium smoke density, and avoid smoke that you can't see through. The pieces are thick enough that a little smoky on the outside will make up for very little on the inside. If you're worried about it, you can always trim off the outside. It makes the best Jerky you ever had. Sometimes I trim the outside of my Dried Beef & give it to Bear Jr. He goes nuts over it !!
You won't believe how good this stuff is!!!

Bear

Ok, I'll put the tray back in for a bit longer. I'm 5 hours in, IT at 153. I think it is looking good. I took a quick peak.

 

[Bearcarver]

Ok, I'll put the tray back in for a bit longer. I'm 5 hours in, IT at 153. I think it is looking good. I took a quick peak.

Yup---Keep it going.
Mark my words---"You won't believe how good this stuff is!!" When sliced nice & Thin.
The Bear would never steer you wrong. :D

Bear

 

[chopsaw]

Don't be in a hurry , let it ride for awhile . Keep it under 160 and add some smoke . You have enough meat , you could always pull some , add smoke and go longer on a hunk .

 

[Steve H]

Just short of 12 hours later I pulled the beef from the smoker. After bringing it up slowly for drying for 3 hours. I let it go for 9 hours at 155 to 160 degrees. Total smoke time was 3.5 hours using apple pellets in my 5x7 A-MAZE-N tray. Then I brought them back to the kitchen. I then gave them a rinse and let them cool to 100 degrees. Then I had a piece. And, all I can say is WOW!!!!! This is the best dried beef I've ever had. I will be having a big dish of creamed beef next weekend. Thank you very much Bear for posting your recipe. It rocks!

 

[Bearcarver]

Looks Great, Steve!!:)
Now wrap it & fridge it for a day or two, or more.
Then freezer for about 3 to 4 hours before slicing it, if you're using a meat slicer.
Slice as thin as you can.

Enjoy!!
Bear

 

[Steve H]

Looks Great, Steve!!:)
Now wrap it & fridge it for a day or two, or more.
Then freezer for about 3 to 4 hours before slicing it, if you're using a meat slicer.
Slice as thin as you can.

Enjoy!!
Bear

Thanks! I vac sealed it and put it in the fridge until I get back next Friday. Then I'll freeze for a few hours. And slice it thin with my meat slicer.

 

[philinnm]

If you wash it after smoking, doesn't that remove all the smoke flavor from the meat?

 

[Steve H]

If you wash it after smoking, doesn't that remove all the smoke flavor from the meat?

No, just any remaining salt/residue. The smoked penetrated well.