Dried Beef Step by Step (Great Stuff) - Smoking Meat Forums
2014年8月11日 · 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 …
Dry Beef - Bearcarver Method - Smoking Meat Forums
2020年1月12日 · Most of the dry beef I buy from farmers in my area (PA Dutch Country) is brined, very dry, and sliced paper thin. This is a bit different than Bearcarver's but, since it was a little …
Smoked Venison Dried Beef - Smoking Meat Forums
2010年12月11日 · Gotta try making some Venison Dried Beef. Day #1: I cut the quarters into easy to cure pieces, trimmed all of the fat, some of the other stuff & small loose pieces off. Rinsed it …
Dry Brining Beef Tenderloin - Smoking Meat Forums
2010年10月16日 · All I can say eman is I think dry brining a small beef tenderloin in salt is a waste of time. Might be good with pork, maybe I'll try that some day. Or even a different cut of beef. …
smoking dry aged beef | Smoking Meat Forums - The Best …
2012年10月5日 · Since dry aging does remove a fair bit of moisture, I am concerned about drying it out. Since it is only water loss and not fat I'm not sure it will have any significant effect. Also, …
Mini fridge for drying and aging? - Smoking Meat Forums
2019年3月17日 · Been awhile but I found the study i read on Dry Aged Beef. One of the TV programs showed NYC operation that line one or more walls with blocks of Himalayan Pink …
Dry brining Brisket - Smoking Meat Forums
2020年5月20日 · I dry brined a huge pile of beef ribs, unintentionally, with heavy salt and pepper the first season with my smoker. They were in the fridge for over 24 hours, smoked with oak, …
45 Day Dry Aged Bottom Round Roast - Smoking Meat Forums
2020年2月19日 · I've been wanting to try dry aging some beef for a long time and reading other members' threads had me itching for an opportunity. The local grocery store had an 18lb …
Dry rub VS brine for jerky? With no cure. - Smoking Meat Forums
2014年1月18日 · In my opinion unless you are making a dry cured product such as, raw bacon, air dried beef, country ham or prosciutto just marinade or brine it. As far as not using cure you …
Getting to know Morton Tender Quick...... - Smoking Meat Forums
2012年2月13日 · I also prefer dry curing. Keep in mind the length of time curing, wet or dry, depends on the fat content of the product being cured. For example, Morton recommends dry …