dried beef
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do you have any info or tips to making dried beef that needs to be brined and smoked then slowly dried or products that will help
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You can get some information https://meatgistics.waltonsinc.com/topic/1092/dried-venison and hopefully some other people will chime in on this post as well?
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You can get some information https://meatgistics.waltonsinc.com/topic/1092/dried-venison and hopefully some other people will chime in on this post as well?
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do you have any info or tips to making dried beef that needs to be brined and smoked then slowly dried or products that will help
craigrice … morning… meats can carry many bacteria from handling… Especially in your kitchen… It’s a good practice to heat the meat in the brine/marinade you are using to 165F for several minutes… treating it as if you were making jerky…
Then dry per normal, to desired dryness, in a dehydrator… 165F will take care of pathogens even found in poultry that may have contaminated the meat… -
craigrice … morning… meats can carry many bacteria from handling… Especially in your kitchen… It’s a good practice to heat the meat in the brine/marinade you are using to 165F for several minutes… treating it as if you were making jerky…
Then dry per normal, to desired dryness, in a dehydrator… 165F will take care of pathogens even found in poultry that may have contaminated the meat…daveomak Dave my plan was to brine,slow smoke to internal temp is at least 165, and then dry in an oven or my smoker till desired doneness A proper brine recipe and length would help
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daveomak Dave my plan was to brine,slow smoke to internal temp is at least 165, and then dry in an oven or my smoker till desired doneness A proper brine recipe and length would help
craigrice Morning… the meat should/must get to 165 before it dries out… Bacteria etc. die easiest when they are wet/moist… then lower the temp for continued slow drying if you wish, and adding smoke with the meat drier… Smoke and wet meat don’t go well together… Sort of makes an “acid rain” type coating… bitter stuff…
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craigrice Morning… the meat should/must get to 165 before it dries out… Bacteria etc. die easiest when they are wet/moist… then lower the temp for continued slow drying if you wish, and adding smoke with the meat drier… Smoke and wet meat don’t go well together… Sort of makes an “acid rain” type coating… bitter stuff…
daveomak yes I agree ,I will pat dry and bring to room temp. then apply low heat in smoker to dry before smoking
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