Check out my new cooking video where I demonstrate how to make a delicious smoked beef ham with red wine. The meat becomes incredibly tender and acquires a wonderful flavor. Follow the simple steps and indulge in homemade delight! Bon appétit! Subtitles for this video are available in your language. If you'd like to see the recipe in your language, activate the subtitle function.
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Ingredients:
1.5 kilograms of beef from the shoulder
52.5 grams of curing salt (35 grams per kilogram of meat)
1 teaspoon peppercorns
1 teaspoon juniper berries
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 kiwis, peeled and sliced
1 liter of dry red wine
Preparation:
Trim the beef, remove any silver skin, and pat it thoroughly dry.
Crush the peppercorns, juniper berries, rosemary, and thyme in a mortar.
Rub the meat all over with the curing salt and crushed spices, massaging it in well.
Place the kiwi slices as tenderizers on the meat.
Vacuum-seal the meat and let it dry-cure in the refrigerator for 7 days, turning and massaging it daily.
After curing, remove the meat from the vacuum and let it soak in a liter of dry red wine for 24 hours.
Hang the meat for 5 days and, if possible, let it dry in fresh air.
Afterward, cold-smoke the meat 3 times for 8-12 hours each, allowing for an equally long fresh air phase after each smoking session.
Finally, let the ham mature for another 5 days.
The resulting smoked beef ham is buttery tender and exudes an intense aroma. Enjoy this handmade masterpiece!
3 авг 2024
