Gives me an excuse to make some more.... Specially when it 2x1!
Got some salt, pepper, cayenne, onion powder, soy sauce, steak sauce and cure.
(http://img.tapatalk.com/a6937b1e-eecb-ca94.jpg)
Trim the meat.
(http://img.tapatalk.com/a6937b1e-eee9-accb.jpg)
And into the fridge.
(http://img.tapatalk.com/a6937b1e-ef0e-2fcb.jpg)
Tomorrow I'll get it nice and smoky.
Looks like a good start!
sounds good
Now that is some real lean meat...be watchin...
Let it run about 4 hours in THE BRADLEY w/ Hickory @ 150.
(http://img.tapatalk.com/a6937b1e-211c-eb70.jpg)
Into the 80L @ 160 for two hours. Then I'll drop to 145 till done.
(http://img.tapatalk.com/a6937b1e-215f-e88b.jpg)
(http://img.tapatalk.com/a6937b1e-2171-80fb.jpg)
#10 looks like nothing in there!
:) :)
That looks great and the pic of the dehydrator looks like some kind of space ship thing - BEAM ME UP SCOTTY. :)
Gotta get one of those big square dehydrators some day.
Quote from: JZ on June 19, 2012, 06:55:53 PM
That looks great and the pic of the dehydrator looks like some kind of space ship thing - BEAM ME UP SCOTTY. :)
Gotta get one of those big square dehydrators some day.
Turned on the LED's
:) :) :)
Loookin' Gooooood!!
Taste was great, but not the texture I'm looking for.
(http://img.tapatalk.com/a6937b14-33ea-e67f.jpg)
What kind of meat did you use? They do look good.
Used " bottom round" or at least thats what they called it.
It was very good. I think I may be drying too much. I seem to get 3.5-4 lbs for every 10 after trimming. That may be it.
Looks great.
Sent from my iPhone using Tapatalk
Maybe it was the cut of meat? I find any cut that says "bottom" tends to be tougher to start with.
Quote from: SiFumar on June 21, 2012, 03:39:23 PM
Maybe it was the cut of meat? I find any cut that says "bottom" tends to be tougher to start with.
Which cut do you use?
I got that's one b/c it was 2x1.:)
I mostly use eye of round, then London broil.
Gracias!
Hard for me to see which way you sliced it also. I have messed up a lot in my younger days cutting with the grain and getting tough meat. I also have a tendency to over cook. Try the bend and crack method, but not to good at that. I usually throw a piece in the freezer till it gets completely cold. Have found thats pretty close to what it will be. Also Im a taster when cooking. LOL
I'm not good at the bend method!
:):):)
I
Sliced it against the grain.... Must have been the quality of the meat.
how long did "until done" take?