Cured Smoked Beef it's what's for breakfast!


 

Bob Correll

R.I.P. 3/31/2022
Details:
Small piece of eye-of-round cured 7 days with only Morton's Tender Quick.
Rinsed/soaked rubbed with Weber salt free steak seasoning.
Sugar maple and hickory smoked for 3 hours until internal was 165° with the hood temp running 260°
Wrapped in foil, then a towel, rested in a small cooler for 2 hours.

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As Steven Raichlen always says after a cook: Let's see how we did.

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Tasted great, even better on an egg McBob with cheese and a slice of pan fried green tomato.
In this morning's golden sunshine:

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And in shadow:

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Thanks for viewing!
I leave you with the only shot taken during Tuesday's fire up for a rotisserie chicken:

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Looks real tasty. How would you describe the texture? Similar to Canadian bacon?
Thanks!
To me the taste and texture is very close to that of pastrami.
Weber steak ingredients:
Garlic, Spices, Onion, Brown Sugar, Red Bell Pepper, Red Pepper, Chili Pepper, Natural Flavors.

edit to add, a slice smeared with some cream cheese is excellent too!
 
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That looks great Bob, now I've got another thing to make....Beef Bacon. We use the salt free Webber's steak and chicken also, good stuff.
 
Looks good! And reminds me of the brisket bacon I purchased from a local farm a while back. Heavenly.
 
Bob that is one outstanding cook. Man I could take one of them any morning for breakfast or lunch. Awesome.
 

 

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