My first attempt at Dried Beef

[bondobill]

Started out with 4 beef eye of round roasts totaling about 13 lbs.
Trimmed off the fat

Recipe calls for every pound of meat requires 1 tablespoon Tender Quick and 1 teaspoon brown Sugar..

Ready for the 12 day cure. Recipe calls for fridge temp to be between 35-40 degrees . My shop beer fridge at home is set at 36...perfect

Bill

[GRailsback]

Curious to see how this turns out. What is the next step after day 12?

[Txdragon]

Oh, I am soooo keeping watch on this one! Looking good so far!

[outlaw]

Following with great interest.

[bondobill]

Curious to see how this turns out. What is the next step after day 12?

Rinse, dry and place back in fridge overnight. Next day goes in smoker.
I'm going to have to fire up my block smoker that I do Salmon in for this smoke. Instructions say to smoke at 140 for the first 6 to 8 hours. My pellet grille won't go that low.

Bill

[JustinCouch]

I've never had dried beef before. I'm anticipating the results.

[Russ]

I've never had dried beef before. I'm anticipating the results.

X2

Russ

[Williep]

Can't wait to see how it turn's out.

[bondobill]

Thanks guys for looking
Hardiest part about it is waiting out the 12 day cure. I'm getting antsy all ready

Plan is to put them in the smoker the weekend of Nov. 4th.

Bill

[Williep]

Thanks guys for looking
Hardiest part about it is waiting out the 12 day cure. I'm getting antsy all ready

Plan is to put them in the smoker the weekend of Nov. 4th.

Bill

.

[MikeD]

Sorry for the dumb questions, but what do you do with dried beef? Is this "chipped beef" or "macacado?"

[P.Z.]

I'm also interested in doing dried beef as I have never experienced it before.

I've a friend in South Africa that makes their version of dried beef called biltong, which is like jerky, but not smoked, nor is sugar is used. Interestingly, vinegar is part of the recipe - another recipe on my increasingly growing wish list

[bondobill]

I'll see how this patch comes out.
If it comes out right I'll slice it up thin like luncheon meat or like the deli slices.
My grandma served it cold on plain old buns or white bread with butter.
Hopefully if everything goes according to plan it'll be used as luncheon meat and appetizers.
If it goes wrong then I quess Buck will be happy.
Bill

[Txdragon]

Sorry for the dumb questions, but what do you do with dried beef? Is this "chipped beef" or "macacado?"

When this is cured right; use it like prosciutto. Sliced thin and wrap some cheese, use it in sammiches, good with crackers, etc..

[Russ]

Sorry for the dumb questions, but what do you do with dried beef? Is this "chipped beef" or "macacado?"

When this is cured right; use it like prosciutto. Sliced thin and wrap some cheese, use it in sammiches, good with crackers, etc..

Ok, I'm a lot clearer on this now, waiting for final pics and summary.

Russ