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I was experimenting, starting with Bear's Dried Beef process, but then slicing it and making it more "jerky-fied".*
Well, that was the plan, then things went awry.* I bought a mid-grade roast, but then forgot it in the fridge for a week. I trimmers off the brown, and the meat looked ok at that point.* I cut it in half, weighed them, and put them in a Ziplock with the proper amount of TQ.* They were flipped daily, but life got in the way and they were in the fridge 18 days instead of 10. Hearing you all talk, that is still a reasonable about of time. *I put them in my MES for 12-14 hours at 160 trying to dry as well as add some smoke, and it reached an internal temp of 130-140. *I pulled them and put them in the fridge for the day and went to work.
Here is what they looked like
Here they are sliced
Then I put them back in the MES for 2-3 hours at 160 with the door slightly ajar, trying to dry them more. *Here is the result
I'm a little worried I didn't get them hot enough and I want them drier, so I'm thinking about putting them back in the MES for another 3 hours at 200. *But that won't be until tomorrow night, at the earliest.
Did I say it seems that I'm trying to ruin this meat?
Well, that was the plan, then things went awry.* I bought a mid-grade roast, but then forgot it in the fridge for a week. I trimmers off the brown, and the meat looked ok at that point.* I cut it in half, weighed them, and put them in a Ziplock with the proper amount of TQ.* They were flipped daily, but life got in the way and they were in the fridge 18 days instead of 10. Hearing you all talk, that is still a reasonable about of time. *I put them in my MES for 12-14 hours at 160 trying to dry as well as add some smoke, and it reached an internal temp of 130-140. *I pulled them and put them in the fridge for the day and went to work.
Here is what they looked like
Here they are sliced
Then I put them back in the MES for 2-3 hours at 160 with the door slightly ajar, trying to dry them more. *Here is the result
I'm a little worried I didn't get them hot enough and I want them drier, so I'm thinking about putting them back in the MES for another 3 hours at 200. *But that won't be until tomorrow night, at the earliest.
Did I say it seems that I'm trying to ruin this meat?
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