Dried Beef?

[BrandonH]

I'm looking for info regarding dried beef. Not snack sticks or jerky, but the larger pieces of beef like you get at Buccees. They're similar to jerky, but much thicker. Any idea what cut off meat is used and what the process consists of?

[Neuse]

Don't know the Buccee's reference.

You can cut fairly large pieces from deer hindquartes, thickness is up to you. You can then season lightly or heavy again your preference.
After seasoning, hang in smoke house and cold smoke.
You can also get some long thick pieces by slicing the backstrap length ways.

My seasonimg is simple. Red pepper flakes, cayeene pepper, coarse black pepper and salt.

[BrandonH]

Thanks...I will definitely try it with venison, but am looking for something available now via the meat market. Just not sure what cut of beef would work.

[Jaybo31]

We've made it before using a lean roast or the lean portion of a brisket. When I make deer jerky I cut it thicker because I like just a little bit of "squish" for lack of a better word.

[BrandonH]

We've made it before using a lean roast or the lean portion of a brisket. When I make deer jerky I cut it thicker because I like just a little bit of "squish" for lack of a better word.

Do you smoke it or use a dehydrator?

[HuntWestTX]

I use shoulder and rump roasts. We use a dehydrator and simple seasoning of salt and pepper...

[SwampRabbit]

I'm looking for info regarding dried beef. Not snack sticks or jerky, but the larger pieces of beef like you get at Buccees. They're similar to jerky, but much thicker. Any idea what cut off meat is used and what the process consists of?

Can you describe the thickness you are talking about. I can't quite think of what it is you are referring to (from buc-ees)

[Shiner]

Yes, we cold smoke and naturally dry (no heat) larger chunks of venison. Will cross cut thin slices off to eat. Asked Cajun Blake or Mitchbcs how its is. Will look for some pics

[Jaybo31]

Do you smoke it or use a dehydrator?

Both because I like the real smoke flavor. This past year someone gave me a masterbuilt electric smoker. I put it in there on 150° for a few hours to get good smoke flavor and it will start drying in there. Then I throw it on the dehydrator to finish it just because I don't have the proper set up to do the whole process in a smoker. Let me see if I can find a pic

[tex4k]

Never been to Buccees, check youtube "making biltong" could be what you're looking for.

[BrandonH]

Can you describe the thickness you are talking about. I can't quite think of what it is you are referring to (from buc-ees)

Just guessing but the pieces are usually about 1.5-2" thick and maybe 6" long.

[Big Al]

I was researching the same subject yesterday. Found this site.

http://www.meatsandsausages.com/drying-preservation/jerky/whole-meat-jerky

[BrandonH]

I was researching the same subject yesterday. Found this site.

http://www.meatsandsausages.com/dryi...ole-meat-jerky

Thanks...I will have to look into this.