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Posted By: Joe Ames In Response To: Another version (Joe Ames)
Date: Saturday, December 8, 2001 at 8:55 p.m.
In Response To: Another version (Joe Ames)
2 1/2 Gallons ice water
8 oz. Prague powder
1 lb. Salt, Kosher
8 oz. Dextrose
Use a beef round that is completely free of fat. The meat and brine both should be chilled around 38 F. Pump the beef very carefully with the brine, not exceeding 8% of the weight of the meat. Be careful not to over-pump one area so as to breathe air pockets in the meat.
The meat then is placed in the curing pickle for 10 days. After curing, the meat is removed and allowed to soak in the tap water for several hours, changing water every hour.
Meat is removed, allowed to drain and placed in a stockinette. Hang meat in a smokehouse preheated to 100 F. for 12 hours to dry. Drafts should be wide open. Temperature then is raised to 115 F. and held for 24 hours with draft 1/2 open. Temperature is then increased to about 125 F. for 12 hours with smoke. Temperature is then reduced to 115 F. Shut off smoke and hold until meat shrinks to about 35% of its original weight. Dried beef is sliced paper thin.
The dried beef formula is taken from -
Great sausage recipes and meat curing
By Rytek Kutas
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