farmhunter
Well-Known Member
After hunting season is done - I enjoy making smoked and cured meats and such. I've had different smoke set ups over the years - but currently I have a little Traeger - and it can do almost everything I need.
For several years - I've cured and smoked Beef eye round. I use 1 tablespoon of Morton's Tenderquick and 1 tablespoon brown sugar - per lb of meat as a dry rub cure. I mix in some black pepper and sometimes other things too - and I vacuum pack. Cure meat for 1 day per 1/4" thick meat - and then add two days. this meat cured 12 days in the refrigerator.
this is the basic "cure" - and the tenderquick has some nitrates - it gives the meat that pink - corned beef look. In this case I did one beef eye round that way and a piece of rump roast with Instacure #1 as the cure - and added a little salt. The Bacon I used tenderquick and brown sugar too.
the meat has to soak a few hours in water changed out a couple times to get the salt content down - before smoking. The bacon in this case is buckboard back - from a pork shoulder. It came out great and was a 1st time try.
Here's a bunch of pictures - Bacon 1st - a very traditional bacon - buckboard - made from Pork Shoulder - not belly - I was very happy with its meaty texture and smoky flavor. And enough fat to fry it up nice!
And the beef - the eye round is great sandwich meat. The rump roast made with the instacure #1 was less salty, and more beefy, Its was more like a dried beef - but I did leave it on longer.
For several years - I've cured and smoked Beef eye round. I use 1 tablespoon of Morton's Tenderquick and 1 tablespoon brown sugar - per lb of meat as a dry rub cure. I mix in some black pepper and sometimes other things too - and I vacuum pack. Cure meat for 1 day per 1/4" thick meat - and then add two days. this meat cured 12 days in the refrigerator.
this is the basic "cure" - and the tenderquick has some nitrates - it gives the meat that pink - corned beef look. In this case I did one beef eye round that way and a piece of rump roast with Instacure #1 as the cure - and added a little salt. The Bacon I used tenderquick and brown sugar too.
the meat has to soak a few hours in water changed out a couple times to get the salt content down - before smoking. The bacon in this case is buckboard back - from a pork shoulder. It came out great and was a 1st time try.
Here's a bunch of pictures - Bacon 1st - a very traditional bacon - buckboard - made from Pork Shoulder - not belly - I was very happy with its meaty texture and smoky flavor. And enough fat to fry it up nice!
And the beef - the eye round is great sandwich meat. The rump roast made with the instacure #1 was less salty, and more beefy, Its was more like a dried beef - but I did leave it on longer.
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It also looks delicious !
