Dried beef recipe

[tailfeathers]

Anybody have a recipe for cured and smoked dried beef?


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[deadeye51224]

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!!!

[deadeye51224]

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....

[tailfeathers]

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!


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[tailfeathers]

Oops should have said to chop or shred the beef before adding it.


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[deadeye51224]

Sounds like a really good SOS recipe

Have to try it.

Thanks