How to Make Homemade Roast Beef
AliHope last edited by Jonathon
How To Make Homemade Roast Beef
Learn how to make Roast Beef with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
What Is Roast Beef?
Roast beef can be made from Eye of the Round, Sirloin or Tri-Tip. It is very popular as both a main meal and is also often made specifically for cold cuts. Eye of the round is not as tender a cut as either Sirloin or a Tri-Tip so unless we process and cook this carefully we could end up with tough roast beef.
Eye of the Round with fat cap attached.
We are going to inject this with Butter Flavored soluble seasoning with the Walton’s Syringe Injector. This seasoning can be used on almost any cut of meat, it imparts a great flavor and it already has phosphates in it which will help increase the water holding capacity of the meat which will give us a juicier finished product.
My injection is 1 lb of water and 5 oz of seasoning. The directions say to use this as a 10% pump but since it does not contain any cure I am going to just pump this until it won’t hold anymore. I am going to rub the outside with Prime Rib Rub seasoning, I want to really coat the outside with this since I am going to be slicing it thin and I won’t be getting much of the outside on each slice.
Next I am going to vacuum pack it and let it marinate overnight. Since it is so large I am using one of our Vacmaster suction sealers and a vac bag roll. I create the size bag I need by slicing the roll and then sealing one side of the bag, then I place my meat inside and seal the bag. Let this sit overnight and be ready to smoke it in the morning.
If you cannot inject or vacuum pack you might want to let it sit in the marinade longer than 12 hours. If you can let it sit a full 24 hours it will pick up and retain more of the seasoning.
If you do not have a way to control humidity in your smoker then add a water pan and cook at 240° until internal temp is 140° for 12 minutes.
Thermal Processing & Smoking
Stage 1 - 120° - 30 Minutes RH 0
Stage 2 - 140° - 60 Minutes RH 60
Stage 3 - 160° - 30 Minutes RH 60
Stage 4 - 180° Until internal temp is 140° for 12 minutes
Serve right away for traditional meal.
For cold cuts let it sit out at room temperature for an hour before moving to a cooler. For best results let it sit in cooler overnight before slicing for cold cuts.
All in all this was very easy to do and we were able to achieve very similar results with cooking it in our small smoker as we did with our professional smokehouse. The ability to accurately control humidity in the large smokehouse did allow us to cook quicker but the result was similar.
- If I was making this just for myself I would have stopped at 130° because I like it extra bloody.
Watch WaltonsTV: How To Make Homemade Roast Beef
Good day I used the conversion from above the conversion I used was 1 pound water 5 ounce of seasoning when I mixed it and tasted the marinade it appeared to be very salty Will the finished product taste salty. Thank you
@esoriam .625 lb is 10 oz, so I am assuming you are trying to season 12.5 lb of meat, or around that amount? If that is correct then the 1 lb of water is correct as well. The solution will always taste a little stronger before it is injected and then cooked, but if you are turned off by the amount of salt taste you can always add 50% more water to dilute it!
@jonathon Thank you Jonathan I did purchase a 5 pound package and I just Wanted to sample some before I used for large cut Of meat. I used 5 ounces of seasoning from the recipe from above not 10 oz.
@esoriam Okay, then I would just make sure you aren’t injecting it to anymore than 10% of its weight, so that would be 1/2 lb or 8 oz of solution.
@jonathon Recipe above states doesn’t
need to be 10% due to the fact no cure was in the seasoning is that accurate.
@esoriam Yes, since there is no cure there is no parts per million requirements but since you are concerned with saltiness I would keep it at 10% or lower.
We’ll that was the first thing that came to mind the first batch i ever made had a cold beer in hand and was sampling on and closed my eyes and the smoke aroma smelled just like i had a cigar in my mouth thus [meat cigars]
@Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?
@doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.