Here is is, in all its glory. A couple plus pounds of meat for a weeks worth of brining and 48 hours of smoking. Now I know why real dried beef is so expensive when you can find it at the market.
Here's a close up of the sliced meat. We used a Hobart commercial slicer to get it nice and thin.
Here is the chuunk of meat close up. This is at the midway point, and you can notice the very center didnt turn that dried beef color. It still tastes fine though. I even injected the brine, so if anyone has any ideas as to why it didnt turn color, I'd be interesting in hearing them.
Like I said in my earlier post. Now that I know it works good and tastes good, I will put as much meat in the smoker as possible. Its over a week long process so I may as well make as much as possible at 1 time.
