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.


3-5 Lb 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)


Trim beef well of all fat and sinew.

Mix all cure ingredients together in a bowl.

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 130ºF (54.4°C) for 8-12 hours.

Bump smoker up to 160ºF (71.1°C). And smoke until internal temp of meat reaches 135ºF (57.2°C) .

Place roasts back into the fridge (uncovered) for 5 days to dry before slicing.

Slice thin.

If you don’t feel comfortable with the 135°F (57.2°C) internal temperature cook until it is 140°F (60°C).


5 Flavor Variety Pack Wood Bisquettes 120

This variety pack contains 24 each of apple, alder, mesquite, hickory and maple for a variety of flavors.

Shop Now