Meube Post Mortem

[TomW]

Made a batch of Nuggets using eye-of-round-roast cut into 1/2 inch squares approx.  Did the 2 hours smoke, and total of 6.5 hours ending at 170 degrees.

At first (end of the first day) they were awesome!  I put them in a paper bag in the refrigerator and went out of town.  Now I'm home and it's 6 days since they went in the frig.  Today I cannot eat them, they are soooooo tough.  It's impossible to bite through one.  I wouldn't call it dry, just tough!

They were sooo good on day one, I have to try again soon.  I'd appreciate any opinions (too long, not long enough?  To cold, too hot?  wrong meat cut?, etc)

Thanks in advance
Tom

[DTJ]

I had the same problem, however I donot have an answer.  I put them in the freezer because I just could not toss them, figures I would find something else to do with them.   They were a little easier to eat if you let them get back to room temp, but still not the same.

Daryl

[Sailor]

I have mine stored in a zip lock bag in the fridge and they are just as good as the day I made them.  Yes I do have some moisture in the bag but it beats them being so dried out that you can't eat them.

[muebe]

I have mine stored in a zip lock bag in the fridge and they are just as good as the day I made them.  Yes I do have some moisture in the bag but it beats them being so dried out that you can't eat them.

Yes... freeze or fridge them in a ziplock bag and your all good ;D

[TomW]

I have mine stored in a zip lock bag in the fridge and they are just as good as the day I made them.  Yes I do have some moisture in the bag but it beats them being so dried out that you can't eat them.

Yes... freeze or fridge them in a ziplock bag and your all good ;D

So another batch, same way, just store in plastic bag?  What indicator do you use to test for "done" and take them out of the smoker?

Thanks
Tom

[muebe]

I usually will taste them for proper "doneness". Also they should bend and crack on the outside some and then tear. I guess it will take you some practice ;D

Try to keep all the pieces a similar size so they finish evenly

[DTJ]

I had mine in a zip lock, but the more I think about it I think I probably over cooked them.  Was not sure due to the thickness compared to jerky.   Darn I am going to have to make more!!!!

Daryl

[hal4uk]

Sooooooooooooo...
Meube is alive? 
Ok. 
Whewwwww.

[muebe]

Sooooooooooooo...
Meube is alive? 
Ok. 
Whewwwww.

Hal I did not know I was missing :o

[hal4uk]

Sooooooooooooo...
Meube is alive? 
Ok. 
Whewwwww.

Hal I did not know I was missing :o

Don't sweat it...  I'm always the last to know when I'm missing  :o

[OU812]

Sooooooooooooo...
Meube is alive? 
Ok. 
Whewwwww.

Hal I did not know I was missing :o

Don't sweat it...  I'm always the last to know when I'm missing[/i]  :o

Me too.  ::)

[TomW]

Sooooooooooooo...
Meube is alive? 
Ok. 
Whewwwww.

Hal I did not know I was missing :o

After I wrote the title to this thread, I realized what it implied... went to change it, but decided it would get more attention as is!

Tom

[muebe]

Sooooooooooooo...
Meube is alive? 
Ok. 
Whewwwww.

Hal I did not know I was missing :o

After I wrote the title to this thread, I realized what it implied... went to change it, but decided it would get more attention as is!

Tom

It got my attention! LMAO

[TomW]

Found some sirloin in the freezer....working a new batch in to the schedule...

Tom

[TomW]

Did 'em again today with 4 lbs sirloin from the freezer.  4 tsp cayenne plus pink salt and soy vay.  2 hours  hickory, 6 hours heat.  Pulled 'em a few minutes ago.  Have the heat right!  Looks like I'm having nuggets for dinner!  Gonna let these cool then into baggies and the frig.

Thanks for the help!

Tom