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Smokie185
06-06-2018, 08:46 PM
Saw this in another forum and decided to try it. Got a couple of eye of round roasts and trimmed all fat. Then I cured I them for about 12 days with 1/2 ounce of Morton Tender Quick and 1 tsp brown sugar per pound of meat.

After the cure period, cut a piece in half to see if the cure has made it to the center. The center should be dark reddish pink, If all looks good, slice off a piece and fry it to check for saltiness. Mine was fine but if it is too salty, give them a soak for a half hour to an hour. Then season with some black pepper, garlic powder, and onion powder.

Smoke them at 200 degrees until the internal temp hits 155 to 160. Pull them off and let them cool a bit before placing in a bowl and then in the fridge uncovered. This will dry them a bit more.

After a day or two. slice thin and enjoy.

On the smoker for a while before I added the chicken
https://i.imgur.com/KwooxrOl.jpg

Sliced in half, color looks good.
https://i.imgur.com/9NlwnZtl.jpg

One roast sliced up.
https://i.imgur.com/DAslJXxl.jpg

I vacuum packed some for later.
https://i.imgur.com/Tv3zNByl.jpg

IamMadMan
06-06-2018, 10:37 PM
Nice looking Beef.

aerotech11
06-06-2018, 11:16 PM
That looks great. Love the color on that beef.

Stingerhook
06-07-2018, 12:54 AM
Looks to be the makings of a fine sandwich,