Anybody have a recipe for cured and smoked dried beef?
Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)
I have one from the Rytek Kutas book that I have been using for a couple of years. Just got my BDS last week and have a batch in it right now as the first use of the BDS.
Cure (5 lbs. meat):
2 1/2 gallons ice water
1/2 cup Instacure #1
1 1/2 cups salt (I use Kosher salt)
1 1/2 cups powdered dextrose
Pump trimmed beef with brine, then place beef in the brine and cure at 38 degrees for 10-14 days.
After curing soak meat for several hours, changing water every hour. (I usually do two changes of water)
Put beef in stockinettes....and let drip dry
Here is the recommended recipe:
10 hours at 100-110 degrees with no smoke
12 hours at 100-110 degrees with smoke
6 hours at 120 degrees with no smoke
7 hours at 130 degrees with no smoke
I always used to just stick the cured meat in the Weber Bullit and cook it to 155 IT. But it kind of had that acrid smoke flavor. And a lot of babysitting. And it's not true dried beef.
Now with BDS, the low set point on temperature is 120 degrees, but with the large temperature overshoot ( mine seems to be -20/+10) I'm hoping it will come out ok. We'll see. I already ordered a PID to get better temp control.
I grew up in Midwest with dried beef, and here in New England they look at you with a quizzical expression when ask about dried beef at the meat counter, so I resorted to making my own. I don't dare put any out on a meat platter at get togethers, because it gets wolfed down and they ask for more until it's all gone!!!
My batch just finished about 8:30 this morning, and stuck the smaller piece in the freezer to cool it down quick because I was anxious to see if the BDS was doing all that I want it to...
After cooling it down, got out the meat slicer, set it to paper thin.....started slicing...wife and #2 son grabbed some, and both at the same time said best dried beef ever!!
Now she's just a bit less irritated with getting the BDS....I think.
Next up... a batch of summer sausage while the next batch of dried beef is curing....
Thanks! Got a recipe for you to try. Melt a pound of velveeta with a can of evaporated milk in a double boiler. When melted add a couple tablespoons of the cheese mixture to a beaten egg, then stir the coddled egg into the cheese mix. Add about ten pieces of your dried beef and cook for a few minutes to thicken. Serve on rusk rounds if you can find them. Cooled and refrigerated it keeps for a long time. Best sandwich spread ever!
Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)
Oops should have said to chop or shred the beef before adding it.
Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)
Sounds like a really good SOS recipe
Have to try it.
Thanks