Dried beef

If you're calling it dried and using sirloin tip I assume this is a bresaola recipe, or something like it. There's a curing step, in this case a wet cure, then a drying step. Without seeing the recipe I can't really tell.

If you're intending for it to keep at room temperature after drying, I don't think a week curing time is enough for a 9 lb piece. It won't penetrate completely.

If you're intending to refrigerate it, fully curing it is less of an issue. Treat it more like a fresh product when it's done.

To give you some perspective, my last bresaola was cured for 3 weeks, then dried for 6. My last capocolla was cured between 3 and 4 weeks, then dried for 6.

You can tell if it's not fully cured by looking at a cross section of the meat. Since the cure changes the color of the meat, the cured and uncured parts will have different shades. You want it to look the same all the way down to the core.

Here is a link to the Eldon's recipe.


link

Scroll about half way down the page.

Got it. Not a fully dried type of recipe.

It is fully cooked though, so there's no risk involved if you "undercure" the meat. The worst that will happen is that some part of the center won't be fully cured and will have a fresh (non-cured) taste and texture. No big deal, it just won't keep quite as long. Refrigerate it and eat within a week, or freeze.

Searched on "eldon" in "all open forums" and found 2:

Dried Beef Week
Dried Beef Pics

Thanks, I searched Dried Beef and came up with tjr's recipe, I guess since it is about twice the recipe amount, another week of brining won't hurt.

Will toss it in the smoker next weekend.

I sent Smokin a few pics, that hopefully he will be able to add in here some where.

Brined for 2 weeks due to the size.

Put in on Friday at 6:45pm set at 130� for 1.75 hours with door slightly open.

Then put about 4-5 oz of wood in, Pecan,Oak,Plum, Closed door left go until Midnight and turned temp to 160�

About 11:30am temp was about 152� turned temp back to about 150� and left go until Sunday evening about 7:00pm

Took it out and this is what I had.




Couldn't wait until it cooled, had to sample it a little. Once cool I will slice on the slicer.

Thinking next time I may use whole eye of rounds, to cut down the time it would take.

Thanks TJR for the recipe.

Smoked a little to long very dry, to dry actually, will adjust time for next try.