Text 7331, 112 rader
Skriven 2008-05-18 20:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Buddig's
====================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> Merle Ellis

 DS> DRIED EYE

Now that sounds good to me!

I looked for recipes and found three. The first was yours, posted in
1997.

Here are the others FWIW.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dried or Chip Beef
 Categories: Info, Beef, Preserving, Dried, Smoked
      Yield: 1 batch
 
           Round steak
           Brine
 
  From "Stocking Up", Rodale Press, 1977, quoted in its entirely. I
  have never tried it; the part about 2 days per pound of meat
  doesn't make much sense to me because the salt will be penetrating
  from all sides of the small pieces.  This would be 200 days to
  cure the 100 pounds of meat the recipe talks about.  I think 30 to
  45 days should be OK; keep the temperature below 40 degrees F, or
  it may spoil. If the brine gets "ropy" but you catch it quick
  enough, the meat can be salvaged by washing and packed in a clean
  container with new brine. Hope this helps:
  
  Regards, bob
  
  "Dried beef, also called chipped beef is usually made from the
  round. If you have a particularly large piece to dry, cut it into
  5- or 6-inch square pieces so that it will absorb the brine more
  readily and dry quicker. Weigh the meat, and for each 100 pounds
  plan to use 8 pounds of salt. Select a clean crock or tight wooden
  barrel that will easily accommodate the meat and allow for some
  headspace. Sprinkle a thin layer of salt over the bottom and pack
  the meat as tightly as possible, layering it with salt as you do.
  Save enough salt so that you can generously cover the top layer
  of meat with it."
  
  "Leave the meat as it is overnight or for 8 to 12 hours. Then pour
  a well mixed solution of the following over the meat:  5 pounds
  sugar, 2 ounces baking soda, 4 ounces saltpeter (optional), 1
  gallon lukewarm water."
  
  "This is sufficient for 100 pounds of meat.  After pouring over
  the meat, pour 3 more gallons of fresh water over it. Weigh the
  meat down by placing a cover that just fits inside the crock or
  barrel and put a large, clean rock or big water-filled bag over
  this. All the meat should be submerged in the brine. Allow 2
  curing days for each pound of meat."
  
  "Then wash off and drain the pieces and hang them up in a
  protected area to dry for 24 hours before placing them in the
  smokehouse. Cool smoke them (100 to 120 degrees F) for 70 to 80
  hours or until they're quite dry. They are ready to use as they
  are, or wrap them up and hang as hams (see page 412) if they're in
  good sized pieces. Smaller pieces should be refrigerated. Use
  within 6 months."

  From: Zxcvbob

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dried Beef or Elk
 Categories: Dried, Venison, Smoked, Beef, Steak
      Yield: 1 Batch
 
           Round Steak
      1 pt Molasses
      1 tb Salt petre
      1 qt Salt
 
  This is an Old Time recipe
  
  Round Steak cut in pieces about the size of a 2 qt jar
  
  Mix and rub each piece with this lard preservative.  Pack in crock jar
  and put a plate and weight on it and it will draw its own juice. Turn
  each week for 6 weeks.  Put top pieces on bottom as you turn them:
  take out and put heavy cord on one end and hang up and smoke for 1
  day or at least several hours.  Can go without smoke if you wish.
  Hang to dry for a short while and then slice.  This makes enough for
  about a 2 to 3 gallon crockful.
  
  (This is set in a cool area doesn't really need to be refrigerated
  just kept cool--basement)
  
  Now for the way I did it the last time.  I put the meat in Ziploc bags
  instead of a crock and let it set in the refrigerator.  This worked.
  
  From: Lowell / Connie TenClay
 
MMMMM



Cheers

YK Jim


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