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craigrice
retired truckdriver grew up on grandparents farm I do everything old school worked on neighbors farm and butcher shop growing up do home canning , gardening and wood working I also cook and bake.
My First Posts on Meatgistics
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do you have any info or tips to making dried beef that needs to be brined and smoked then slowly dried or products that will help
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daveomak Dave my plan was to brine,slow smoke to internal temp is at least 165, and then dry in an oven or my smoker till desired doneness A proper brine recipe and length would help
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daveomak yes I agree ,I will pat dry and bring to room temp. then apply low heat in smoker to dry before smoking
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