To Smoke Beef
Ingredients
Directions
Prepare
Cut the beef into pieces weighing 5 lb each.
Salt the pieces very well.
Smoke and dry
Hang the salted pieces in a wood smoke chimney to dry.
Let them hang for three to four weeks.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beef
- Forms the main meat that dries and firms into a concentrated, chewy texture.
- Coarse sea salt
- Draws out moisture and preserves the meat while it cures and dries.
The step that matters
Salting the pieces very well. Salt draws water out of the meat and slows spoilage during the long drying period. Uneven salting leaves some areas under-preserved, so each piece needs thorough coverage before hanging.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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