INGREDIENTS

INSTRUCTIONS

This is another of my concoctions. It is loosly based on English and Irish
spiced beef which is popular at Christmas. I am bringing some of this and
the jerky to Terry Lights Mini Q-Fest this weekend.
Four cryovaced Sirloin tips had been bought on sale back in January and
kept in the refrigerator for four months until I decided what I was going
to do with them. I don't reccomend keeping cryovaced meat for a long time
without freezing it - there is no flavor advantage. On opening the cryovac,
they smelled fine. I cut one up for jerky and cooked some just to make sure
it was OK. The meat was tender with no noticeable sour odor or flavor and
no aged flavor. To hasten curing, I cut the whole tips in half and used
saltpeter. Coated all surfaces well with the paste and refrigerated,
overhauling each day for three days. Removed two pieces and let set at room
temp for about 6 hours. Cool smoke for three hours then increased temp to
230 and removed at 150 internal. Spice flavor was excellent with good
penetration. Meat was moist and flavorful. Left the four remaining halves
in cure for two more days then soaked them in water overnight to cut down
on the surface salt. Air dried then cold smoked them at about 95ºF for 6
hours then refrigerated to be smoke cooked next week.
Posted to bbq-digest by Dan Gill <dgill@myhost.ccsinc.com> on May 17, 1998

A Message from our Provider:

“How about a private meeting with God? Pray!”