Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: muralboy on April 10, 2016, 08:03:10 PM

Title: I knew I purchased this smoke for a reason.
Post by: muralboy on April 10, 2016, 08:03:10 PM

I've been wanting to try dried beef for a long time - with 6 pounds of eye of round in my freezer, I decided to pul the trigger and try my first rounds of smoked dried beef.

A simple cure rub of Tender Quick and brown sugar for about 12 days.  Rinsed the meat and in the fridge overnight. 

Started out smoke at 106 degrees.  At 6 hours, internal temp was at 135 bump grill to 180 degrees.  2 hours later bump grill to 200. Pulled last roast an hour and half later.

Rinsed and dried.  In fridge over night and slice at 1/16. 

Nice and dry.  This one was for the Mrs. Very happy - happy wife, happy life. 

Now I'm ready to go for pork belly/bacon.