The Texas BBQ Forum

Hey Pard, here's the "only" way that I have EVER had it and IT IS ADDICTING.
Not much in that Jar considering the $$$$$$$$$ but if you want to treat yourself then go for it.
have a great weekend,
Emm

Machaca con huevos


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bsooner75 wrote:Machaca con huevos

Si es bueno - - - when I was a kid I ate it like a jerky stick all by itself - - - I'm a salt Freak

It's day 12 of curing.
Plan out of the gate was to put them in the smoker tomorrow.
Per the instructions Ive been following, this morn I took the thickest roast out of the bag and cut it in half to check if was cured all the way thru. According to the photos posted in the instructions, we are golden



Looks like it a go for tomorrow. Going build a big fire in the block smoker this afternoon, fill it full of wood then tamper it down so It'll be all warmed up at 4:30 tomorrow morning to start the smoking. Hopefully in the morning all I'll need to do is add one large split of wood to the left over coal base and start the smoking.
Roasts will be rinsed and dryed off and put back in the fridge tonight prior to putting them in the smoke tomorrow.
Plan is to smoke them in the block smoker at around 130-140 for 8 or ten hours then transfer them to the pellet set at 180 and let them roll till they hit a IT of 156.
We'll see how it goes....new territory for this pilgrim

Bill

It's 3 am and their in the smoker.
Fired up the smoker yesterday. Temp in smoker finally got down to 145 at 2:30 this morn . Just added a big hunk of cherry, should be good to go for a hour or two anyways.
Winds blowing 20 plus out of the NE. Could make for a long day.

Been following this. Interesting, but I'm afraid I lack the fortitude to go through this lengthy process. Bet it turns out great.

OldUsedParts wrote:

bsooner75 wrote:Machaca con huevos

Si es bueno - - - when I was a kid I ate it like a jerky stick all by itself - - - I'm a salt Freak

Salt is an official food group!

Bondobill...this looks interesting.

I'm a bit like outlaw I think, I have a short attention span, would love to eat it but, prolly wouldn't take the time to do it. Someone raised biltong, I'm gunna look into that and see if I might like that. Thanks for the updates though, I did appreciate them.

Russ

No doubt that it's a labor of Love and I dearly Love dried beef HOWEVER, I figger if I ain't got the patience and forteetude to do a brisket, then it's best I get my dried beef from Hormel or Armour

Actually there is very little work involved in the process. Up till today I didn't have much more then a 1/2 hour or so in the trimming and applying the cure.

Took the roast out of the smoker after 9 hours, ran it right around 140.They are on the pellet pooper now running at 180.

^^^ BB nailed it; there's not a lot of "work" per se, with cured goods. What you will have lots of is waiting. Curing is actually perfect for those that don't have a lot of time and always on the go. Set it up and go on about your business until it's time to smoke it!

Well guys after two days of the rounds setting in the fridge I cut them up tonight.
To be honest with you'll I had no idea what I was going to end up with.
After smoking and setting in the fridge for two days the roast felt like they could of been used as Hockey pucks.


I cut the roasts in half before running them thru the slicer. I was happy with what the center looked like.



One roast of slices cut bout as thin as my cheap Costco slicer could do



Yea .....I got a chance to taste it while I was slicing it up and vacuum packing. All I can say is .........................
"WOW" ...I'm starting another batch next week. This batch ain't going make it thru the holidays


Bill

Looks really good BB. Pic to describe what will happen if you put any out during the holidays:

WILD BILL

Very, VERY nice work! They look perfect.