Spiced Beef

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Spiced Beef Ingredients

4 c Dairy salt	4 tb Ginger
8 oz Molasses	8 tb Garlic
1/4 c Red pepper flakes	1 c Black pepper
8 tb Coriander	2 tb Saltpeter
8 tb Allspice	4 tb Juniper berries - omitted
4 tb Cloves	Water to make thick slurry
1 tb Nutmeg	3 Sirloin tips trimmed of fat

Instructions for Spiced Beef

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 dont 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 95?F for 6 hours then refrigerated to be smoke cooked next week. Posted to bbq-digest by Dan Gill on May 17, 1998

Main Ingredient: BeefCuisine: Uncategorized