Cold smoked beef

Cut the beef into strips about 2.5 cm thick and salt with the curing mixture in a container. After 5-7 days of salting, add a little cherry ratafia and let it stand for another day. We hang out for drying at temperature not higher than 12 degrees Celsius per day. We put on hangers in a smoking box and smoke with breaks – 2 sessions of 6-8 hours for 2 days. In between smoking sessions, the meat rests, airing when temperature not higher than 15 degrees. After smoking, we place it in a chamber at a temperature of 6-8 degrees for 7-10 days or dry it in the open air.

COMPOSITION:

• Beef rump – 100%
• Nitrite salt – 23 g / kg
• Forest Song extract – 1 g / kg
  Spice mixture for rubbing:
• Basil / Oregano;
• Marjoram;
• Sumy;
• Coriander grain;
• A mixture of peppers (black, pink, green);
• Ratafia cherry