Smoked beef
Description
This recipe won't take much of your active time. It's always nice to treat dear guests to a fragrant, tasty appetizer you've made yourself, so today I'll tell you how to make smoked beef. This recipe isn't as complicated as many others, and absolutely anyone can handle it—the main thing here is patience, because preparing this meat will take several days. So I suggest we get started right away and make delicious homemade smoked beef so you can enjoy this amazing appetizer as soon as possible. 1) First, we cut the meat into rectangular pieces, rinse them thoroughly under running water, and dry them with paper towels. 2) In a small bowl, mix 100 grams of salt, 50 grams of sugar, crushed bay leaves, and mashed garlic. Rub the meat thoroughly on all sides with this mixture and leave it to marinate at room temperature for 12 hours. 3) Next, pour 7 liters of water into a pot and bring it to a boil. Add the remaining 200 grams of salt, 50 grams of sugar, and ground red pepper to the boiling water. Stir until the salt and sugar crystals are completely dissolved, turn off the heat, and cool the brine. 4) When the brine has cooled, pour it over the meat and leave it in a cool place for 7–10 days. After that, drain the brine and soak the beef for 12 hours. 5) Next, rinse the marinated beef and pat the meat dry. Cold-smoke the meat for 1–2 days, keeping the smoke temperature no higher than 25 degrees Celsius. 6) Finally, hang the lightly smoked meat in a well-ventilated area and dry it for 5–6 days. As you can see, making smoked beef takes quite a while, but the meat turns out very tasty, so it's worth the wait. Enjoy your meal. The appetizer is ready. Serve right away.