Huko Beef
Ingredients
Directions
Cure
Make a strong brine with coarse sea salt, saltpetre, and water.
Submerge the beef ribs in the brine and let it sit for nine days.
Smoke and finish
Smoke the beef in a chimney using wood or sawdust until nearly dry.
Wash the outside of the beef with bullock's blood and let it dry.
Boil the beef and serve it with vegetables.
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 ribs
- The main meat that is cured, smoked, and then boiled to serve.
- Coarse sea salt
- Draws out moisture and seasons the meat during the long brine cure.
- Saltpetre
- Helps preserve the meat and gives it its characteristic cured colour during curing.
The step that matters
Smoking until nearly dry. Smoke must dry the surface and reduce moisture without fully drying the meat. Stopping at the right point helps preserve the beef and keeps it from becoming tough or brittle.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.