A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game by Wilbur F. Eastman

Author:Wilbur F. Eastman
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 2010-03-25T16:00:00+00:00

SMOKED DRIED BEEF

The curing procedure for dried beef is the same as that used for corned beef, except that you may add an extra pound of sugar for each 100 pounds of meat.

1. Follow the recipe for Corned Beef (page 109).

2. After the meat is cured, remove it from the brine, wash, and hang it up to dry for 24 hours. Smoke the cured meat in the regular manner (pages 71 to 73) at 130 to 140°F (54.4 to 60°C) for 70 to 80 hours, or until quite dry. The dried beef is ready to be used or it may be hung in a dry, dark room or wrapped and hung up for storage. Dried beef is usually cut very thin for use.

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