Dried Beef Step by Step (Great Stuff) - Smoking Meat Forums
2014年8月11日 · Dried Beef and American Cheese with Miracle Whip (or Mayo) on white bread has always been my favorite "lunch-box" sammy. That's what I carried on Construction jobs, Beth Steel jobs, Cabinetmaking jobs, and Deck jobs (also when fishing or hunting).
Dried venison | Smoking Meat Forums - The Best Smoking Meat …
2017年3月26日 · I used 1 half ounce of each per pound of meat, and carefully added the proper amounts to zipper bags with the weighed meat. These pieces of venison range between 1 3/4 inches to 2 1/2 inches thick. This would suggest that no more than 7 days in the cure would be long enough for proper cure, but I elected to go 11 days.
Jalapeno - Fresh or Dried - Smoking Meat Forums
2024年11月12日 · For jalapeno cheese sausage I much prefer fresh jalapeno. It gives a brightness that would otherwise be lacking and it's a nice juxtaposition to the richness of the cheese, meat and fat. I use the dried for things like snack sticks, maybe summer sausage, etc.
Smoked Venison Dried Beef - Smoking Meat Forums
2010年12月11日 · Any time I have meat thicker than 3 1/2", I inject a mixture like I did in the "Smoked Dried Beef" post. It helps cure the inside of the meat, because it's a long way for the cure to go from the outside to the center. If I remember correctly, those eye rounds were about 4 1/2" thick at their thinnest mid-point. Cure Time--My method:
Difference in making "Jerky" or "Dried Beef" - Smoking Meat Forums
2013年12月14日 · I've already figured out that I don't need to worry too much about cuts of beef, other than not to use really fatty meat for jerky or dried beef. For long term storage, then I guess I would stick to leanest possible. But unless you are making 20-50 lb. at …
Mongolian Dried Beef Recipe - Smoking Meat Forums
2021年5月22日 · Dried meat is just so consumed, well, or prepare a variety of dishes. Before it is soaked with water, it swells well and please, what do you want next with it, then do. It is known that in Mongolian cuisine meat comes first, and most importantly they eat it in undercooked form with sauce and almost not salty. " (extract: https://1000.menu ...
Dried Venison | Smoking Meat Forums - The Best Smoking Meat …
2020年1月9日 · I used to get my dried venison from a local butcher shop, or "locker". Closed a few years ago, but the owner is still around. He never got the funky colors. I need to get some lessons. Love creamed chipped gravy over toast or biscuits or mashed taters, or diced fried taters.
Dried Jalapeno for summer sausage - Smoking Meat Forums
2022年6月22日 · I went with 0.5 oz. for 10 pounds of meat - a little higher than what was recommended by Mike from the Wurst Haus (0.4 oz./10 pounds meat). Test patties were spot on (pic below). Resting in the fridge right now. We'll see how it looks sliced this evening. Also - I just put the dried jalapenos directly in the meat and did not hydrate them first.
S.O.S. - Smoked Dried Beef | Smoking Meat Forums - The Best …
2009年3月16日 · 2 tbsp. dried parsley flakes Mix and let set overnight. Add chopped dried beef an hour before serving. We usually hollow out a pumpernickel or pump/rye 2lb. loaf, cutting up what was taken out and filling the cavity with the dip. Once the cut up pieces are gone, break off the 'bowl' and eat it too!
Getting to know Morton Tender Quick...... - Smoking Meat Forums
2012年2月13日 · Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Tricks of the Trade When curing meat there are a few key points to consider. 1.The amount of time spent curing meat will depending on the thickness and amount of bone and fat.