Dried Beef

[Kansas Jake]

I bought some roast a few days ago and instead of doing my usual and making jerky I decided to try my hand at dried beef. I have about 5 lbs in the refrigerator being cured right now. I found a recipe using Tender Quick and am giving it a go.

Have any of you done dried beef or venison and if so what process and how did it turn out?

 

[smo]

Interested,,... let us know how yours turns out.

 

[Kansas Jake]

It is curing and will take at least another week before smoking.

 

[blackhorse]

I tried my hand at making biltong. Plenty of recipes out there. Basically soaking beef in vinegar and herbs and completely air drying. Mine got hard as a rock. Commercial biltong, I think, is like commercial beef jerky. I believe real biltong was a method of preserving meat for storage and transport. It has a good taste to it and I have not rehydrated any and cooked with it yet

 

[zimmerstutzen]

I like dried beef. A local Amish guy makes really good Applewood smoked dried beef, sliced microthin. We keep some around to use as seasoning with brussle sprouts, green beans, etc.

 

[Kansas Jake]

I like dried beef. A local Amish guy makes really good Applewood smoked dried beef, sliced microthin. We keep some around to use as seasoning with brussle sprouts, green beans, etc.

I'll need to pick up some applewood to use when I smoke these. They still need another 3-4 days of curing.

 

[Kansas Jake]

I pulled the beef out of the refrigerator today and rinsed the cure off it. I fried a thin slice to test flavor and it turned a nice red as fried and tasted good. I forgot to snap a pic though. I sprinkled it with pepper, onion powder and garlic powder as suggested in the recipe. It is back in the frig the and goes on the smoker tomorrow

 

[Kansas Jake]

The website where I found the recipe is smokingmeatsforum and was posted by Bearcarver.
So far I’m pleased with the results.

 

[fishleclair]

I tried my hand at making biltong. Plenty of recipes out there. Basically soaking beef in vinegar and herbs and completely air drying. Mine got hard as a rock. Commercial biltong, I think, is like commercial beef jerky. I believe real biltong was a method of preserving meat for storage and transport. It has a good taste to it and I have not rehydrated any and cooked with it yet

Ive had biltong right from Austrailia, Was pretty good and hard like you said. They did not rehydrate and cook with it though. Just cut a hunk off and chew....Lots of black pepper on it as it was a means to keep flys off it while it hung in the open dry air.

 

[fishleclair]

I pulled the beef out of the refrigerator today and rinsed the cure off it. I fried a thin slice to test flavor and it turned a nice red as fried and tasted good. I forgot to snap a pic though. I sprinkled it with pepper, onion powder and garlic powder as suggested in the recipe. It is back in the frig the and goes on the smoker tomorrow
View attachment 22931

I made something similar with pork loins, After its cure in the fridge I rinsed it off, coated with spices then wrapped it in cheese cloth then hung it in my bar fridge for 3 weeks to dry out some. It was good and will try with venison one day.

 

[Kansas Jake]

I've done "bacon" with pork butt roasts and have been very happy with the result. It isn't really dried and I keep it frozen until I'm ready to fry it and then I thaw a package and keep it in the refrigerator until sliced and fried.

 

[Kansas Jake]

Smoking it and then slice and bag in a couple of days.

 

[Kansas Jake]

It turned out nice I ended up with 7 nice packages of about 3/4 pound. I sliced it very thin. It makes a great sandwich.

 

[Kansas Jake]

Sliced and packaged. Just one package.