There is definitely not enough of such smoked meat made in Poland so let the dry cured smoked maturing beef be an example that will encourage you to take up this topic. I invite you to watch.
Ingredients:
1,8kg of beef - here we have a beef haunch (wing)
curing salt - 25g/kg of meat
2 bay leaves
1 teaspoon of thyme
1 teaspoon of marjoram
1 teaspoon of savory
1 teaspoon of ground black pepper
1/2 teaspoon of hot pepper
1/2 teaspoon of ground coriander
Curing:
Mix the spices and rub the meat thoroughly.
Put the bay leaves on the bottom.
Place the meat in a container, close and store in the refrigerator for 10-14 days, rotating it every day. Do not pour out gathered moisture, it can be sprinkled or rubbed into the meat.
After curing 8-12 hours of drying in a ventilated, cool area.
Cold smoking for a period of 5-7 days.
Temperature 20-25°C
After smoking for 1 day dry the meat at room temperature, then let it mature for at least 7 days in a cool room. Bon Appetit.
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7 сен 2024
