Aug 11, 2014 · If it was Roast Beef, same thing after 3 or 4 days. Lebanon & Cheese, maybe only two days & I was tired of it. But Dried Beef was different, I could eat that for months, but it was always too expensive!!! Dried Beef and American Cheese with Miracle Whip (or Mayo) on white bread has always been my favorite "lunch-box" sammy.

Feb 20, 2014 · Dried Beef (cured & smoked) I got a Hot Tip about Eye Rounds being on sale for $1.99. That's the first time I saw it that cheap since more than 4 years ago!!! The first time I used Eye Rounds for Dried Beef, I injected cure because they were over 3" thick: Link...

Feb 1, 2025 · I need a recipe for Spitzmur, a Norwegian dry cured beef sausage. R. RMallon Newbie. Jan 30, 2025 4 3. Jan ...

Mar 2, 2024 · I’ve made cured meatloaf many times. With both beef and pork. I always mix it up just like I would any sausage recipe then rest overnight. So in this case with a pound of already cured meat I would mix it in and bake right away. Just keep in mind the salt that was already added to that pound .

Nov 18, 2024 · Guys & gals I got a question for you professionals? If I'm using a jerky cure kit to make ground beef fatties. Basically caseless summer sausage. Does the 140°f in 4 hours apply to cured meats when smoking? Thanks.

Nov 7, 2022 · It cured for 10 days. I removed and soaked the beef for about an hour, changing the water a few times. I then dried the beef and reapplied black, white and cayenne pepper. I put some Tatonka dust on that batch. This spice dark, almost black, contains worcestershire powder. Put it in my little electric for a dry and cook.

Apr 23, 2020 · The whole outside 1/2 to 3/4 of an inch or so is pale grey, and then the center looks cured. Is it possible the cure didn't penetrate the outside due to fat/silver skin that wasn't trimmed, and it only cured where it was injected in the center?

Jul 29, 2011 · 5:00-----Cut heat back to 150˚ to Dry Beef a little more. AMNS burned out after 9 hours. 8:00-----Dried Beef temps 146˚ and 147˚. Bump heat up to 180˚ to finish. 9:30-----Remove Dried Beef at 150˚ and 152˚. Wrap all pieces, not eaten for supper, in Saran Wrap, and put in Fridge for 36 hours. Day #12 (Slicing & Packaging):

Nov 19, 2024 · In my eye, there is cured beef and corned beef. Corned beef has a lot of aromatics. Here is the recipe I use: Because I like Pop's Brine so well I designed my corning brine around his curing brine. The salt and sugar amounts have been adjusted to compensate for the aromatics and spices. Here is how I do it...

Sep 7, 2020 · Dried Beef (cured & smoked) I got a Hot Tip about Eye Rounds being on sale for $1.99. That's the first time I saw it that cheap since more than 4 years ago!!! The first time I used Eye Rounds for Dried Beef, I injected cure because they were over 3" thick: Link...