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Title: top round roast?
Post by: parishollow on August 04, 2007, 10:39:15 PM

How would you do it in the BS?
I am thinking a few strips of bacon across the top. Should I brine it? There isn't much fat in it.
Thanks for the help.

Title: Re: top round roast?
Post by: aha638 on August 05, 2007, 08:21:05 AM

Makes great Jerky!

Title: Re: top round roast?
Post by: Tiny Tim on August 06, 2007, 07:35:00 AM

Also makes great dried beef...very tasty.

Title: Re: top round roast?
Post by: parishollow on August 06, 2007, 01:21:03 PM

Tiny Tim,
How does one go about making dried beef? I haven't heard of it.

Title: Re: top round roast?
Post by: Tiny Tim on August 06, 2007, 02:19:47 PM

When I made it, I took a round roast (don't remember if it was top, eye, or bottom though), put some Brown Sugar Cure from Curley's Sausage Kichen (http://www.curleyssausagekitchen.com) on it and injected a brine made from the BSC into it in their 10% ratio, let it cure for 10 days, then smoked with Hickory for a couple of hours and took it to their recommended temp...I think IT was 155 or so. Slice it like you would for cold cuts. Curley's has step by step instructions on their site too.

Title: Re: top round roast?
Post by: parishollow on August 06, 2007, 06:32:32 PM

Thanks for the link TT!

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: parishollow on August 04, 2007, 10:39:15 PM