Got an eye of round out of the cure to be smoked tomorrow for some of Bear's dried beef. Quick question though, do you leave it in the fridge overnight uncovered to form a pelicile like CB or cover it after you add seasoning?
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Originally posted by Jailer View PostGot an eye of round out of the cure to be smoked tomorrow for some of Bear's dried beef. Quick question though, do you leave it in the fridge overnight uncovered to form a pelicile like CB or cover it after you add seasoning?
I used to put it on the rack the day before smoking, and take it down the steps to my Basement Curing fridge, to get the Pellicle started over night.
However now I can't carry a rack of meat down the steps because I have to hold onto the stair railing. So now I just put it in a big bowl or plates in my upstairs Fridge. Then I put it in the smoker without smoke for an hour or two, until I get the pellicle. Then I add the smoke.
Either of those methods works fine. So does putting a fan on it before smoking.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Awesome. It's in the fridge and goes in the smoker first thing in the morning.
Thanks Bear.
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