How to make it

  • 1. Mix all of the dry ingredients and the Liquid Smoke, if using, with the water. This is the brine.
  • 2. Remove all fat and connective tissue from the beef rounds and cut the rounds into 2
  • or 3 oblong pieces. Not cubes!
  • 3. Pump the meat with brine. It isn't too critical how much you use. Just ensure that the pieces of meat start to plump when you inject them.
  • 4. Store the meat in brine in your second refrigerator for ten days.
  • 5. Stuff the meat into netting and allow it to drain for a few hours at room temperature See Photo. At this point you can place the rounds on a rack in a shallow baking pan and in the oven, rather than a smoker. Follow the temperature guide below. Best if you add a bit of liquid smoke to the brine if you’re using the oven.
  • 6. Place in a pre - heated smoker at 130 F. Heat, without smoke, until the internal temperature is 100 F or until the meat surface is dry. Increase the heat so that the smoker temperature is at 160 F. Smoke to an internal temperature of 130 F.
  • 7. Hang the meat in the refrigerator for 24 hours , or up to a week , to dry down a bit.
  • Remove the netting and slice paper - thin See Photo. (You'll need a meat slicer for this). If you don’t have a slicer get the rounds VERY cold and slice as then as you can with a sharp butcher’s or chef’s knife.
  • Worth noting: This recipe produces a mild Dry (Chipped) Beef. Based on the labels they post, most commercial Dry Beef will be too salty to use without soaking. You can slice this right after it comes out of the smoker and has chilled 24 hours, or dry it in the refrigerator for a week or so. It can be eaten on a sandwich, or made into Creamed Chipped Beef, etc. If you dry it in the fridge for a while, you end up with a very dry product, suitable for munching with a few beers, like Jerky. Mine comes out of the smoke shack pretty dry and is a great snack. You could put the sliced chipped beef in a dehydrator for a while and get great jerky.

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