in Recipes

smoked beef fillet

updated

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Ingredients for 1 servings:

  • 1 kg beef fillet(s)
  • 23 g curing salt
  • 1 tbsp pepper, coarsely crushed
  • 6 juniper berries, roughly chopped or whole
  • 2 bay leaves, coarsely chopped
  • 1 clove(s) garlic, pressed

Instructions

Working time approx. 10 minutes; Rest period approx. 20 days; Cooking/baking time approx. 1 day; Total time approx. 21 days 10 minutes

finely sliced ​​a delight

Mix the spices and rub them gently into the beef fillet, ensuring every inch is covered. Vacuum seal and let it mature for 1 week. If desired, soak in water for 3 hours. Dry (burn out) for 1 day and cold smoke for 1 day. Finally, let it mature for 2-3 weeks. Serve cut into wafer-thin slices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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