Smoked Lancaster County Dried Beef Recipe

Smoked Lancaster County Dried Beef is a slow dried and slow smoked delicacy with a deep smoky flavour. You can slice it thin and serve as a deli meat. You can also use it in gravy, or serve it as creamed dried beef over toast, biscuits and fries. Of course you can have store-bought ones. However, nothing compares to the one that is homemade.

Ingredients

Ingredients

3-5 Lbs beef round roasts
• 1 Tbsp Tenderquick for each lb. of beef
• 1 Tbsp Brown Sugar for each lb. of beef
• 1 Tbsp Cracked black pepper
• 1 tsp garlic powder
• 3 bay leaves (crushed)
• 1 dried chili pepper (crushed)
• 10 juniper berries (crushed)

Directions

 

Directions

1. Trim beef well of all fat and sinew.
2. Mix all cure ingredients together in a bowl.
3. Rub cure over the entire surface of the meat. Coat well. Place roasts along with the remaining cure into a gallon Ziploc bag. Place the bag into fridge for 12 days, turning every couple days.
   Smoke at 130 F (54.4C) for 8-12 hours.
4. Bump smoker up to 160 F (71.1C). And smoke until internal temp of meat reaches 135 F (57.2C) .
5. Place roasts back into the fridge (uncovered) for 5 days to dry before slicing. Slice thin
6. If you don’t feel comfortable with the 135°F (57.2C) internal temperature cook until it is 140°F (60C)