Originally posted by curious aardvark
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Thanks CA !!
Probably closer to CB than Ham, and you wouldn't want to slice Dried Beef thick, like Ham. Probably closest to Pastrami, except the flavor is more like Jerky, and NO spices are added like with Pastrami.
The commercial outfits make it Much Drier than I do---I like a little moisture in mine. Those who like it dry, could keep the temps down for another 10 or 20 hours or more.
Bear
Originally posted by WALLE
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Like "Tas" said, it's mostly the spices. No spices added to this other than cure & a little brown sugar to counter the cure. Then before smoking, I sprinkle some black pepper & garlic & onion powder. Gives it a flavor of a real tasty Beef Jerky, but it melts in your mouth.
Bear
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