Dried Beef Step by Step (Great Stuff) - Smoking Meat Forums
2014年8月11日 · If it was Roast Beef, same thing after 3 or 4 days. Lebanon & Cheese, maybe only two days & I was tired of it. But Dried Beef was different, I could eat that for months, but it was always too expensive!!! Dried Beef and American Cheese with Miracle Whip (or Mayo) on white bread has always been my favorite "lunch-box" sammy.
Smoked Venison Dried Beef - Smoking Meat Forums
2010年12月11日 · Removed AMNS & bumped heat up to 190˚. 6:00 PM----Bumped heat up to 200˚. 8:00 PM----Checked all pieces for at least 158˚. All pieces were between 159˚ and 172˚. Removed & spread out on two dishes outside of smoker (19˚ outside). After cooling down good, I took the meat in & put it in the microwave (keeps the cat away) to cool some more.
Dry Brining Beef Tenderloin - Smoking Meat Forums
2010年10月16日 · I bought a whole tenderloin (choice) and I cut it down to the money piece and am dry brining in for about 30 hours. It consists of rubbing the meat generously with kosher salt and refrigerate uncovered. How this method works is that the salt draws out moisture but then it gets reabsorbed. Here's a link to the recipe I'm using with the ...
Getting to know Morton Tender Quick...... - Smoking Meat Forums
2012年2月13日 · I also prefer dry curing. Keep in mind the length of time curing, wet or dry, depends on the fat content of the product being cured. For example, Morton recommends dry curing the leaner Canadian bacon 3 - 5 days while recommending curing the fattier belly bacon for 7 days per inch of thickness (14 days for a two-inch slab).
Dry Beef - Bearcarver Method - Smoking Meat Forums
2020年1月12日 · I cured them a bit longer than Bearcarver simply due to my schedule. I flipped them everyday for 19 days. On day 20 they came out of the fridge, rinsed, and seasoned for tomorrow's smoke. Seasoned. In my electric smoker at 5:30. AMNS started at 5:15. Pulled from the smoker at 8:30 PM - between 158 and 160.
Dry Aged Beef Brisket - Smoking Meat Forums
Mar 18, 2024. #1. I dry aged a beef brisket for 55 days and it came out pretty dang good. The best part was the dry aged tallow that I put on everything. Rub was just salt and pepper. No magic or secret... Just a brisket done right. If you can dry aged beef, that is the way to go. Brad.
Mini fridge for drying and aging? - Smoking Meat Forums
2019年3月17日 · Dedicated refridgerator for dry aging Beef.. That's my project this weekend! Costco has a 4.4cu mini fridge for $120 right now. Assuming it can maintain proper temperatures 36-38F, would it be suitable for curing pork belly and dry...
tenderquick cure: amounts and times per pound (wet and dry)
2011年12月18日 · a) the amount of tenderquick needed for curing with a dry cure per pound of meat, and the time for curing per inch of thickness. b) the amount of tenderquick needed for curing with a brine cure per pound of meat, and the time …
Dried Beef (Cured & Smoked) - Smoking Meat Forums
2014年2月20日 · Weigh the proper amounts of TQ for each piece (1/2 ounce per pound of whole meat). Rub the TQ and one or two tsp of Brown Sugar per pound on each piece of meat to be cured. Put each piece in a Ziplock, and put any cure that falls off before it gets into the bag, in the bag with the piece it belongs with.
Dry brining Brisket - Smoking Meat Forums
SE Arizona. May 20, 2020. #2. A good rule of thumb is 1/2 teaspoon of kosher salt per lb of meat or 1/4 teaspoon of table salt per lb of meat. Kosher is the prefered salt. Put the brisket in fridge for one to two hours. NOT OVERNIGHT! No need to rinse off the salt as it will be drawn into the meat during the cook.