The subtleties of cooking smoked beef

Smoked beef tenderloin is not only a desire to make a delicious product, but also an opportunity to significantly extend its shelf life. Beef, which has undergone treatment with smoke, for quite a long time is able to preserve its nutritional properties, especially if left to store in the freezer.

Smoke beef can be yourself. Homemade cooking has several advantages: confidence in the quality of the products used and a dish that fully meets your taste preferences.

The acquisition of beef tenderloin must be approached seriously. Prefer preferably exclusive neck of the cow. Also perfectly suited fillet, chicken legs, shank and brisket. Not only the taste of the finished product, but also your health depends on the selected meat. For example, stale meat can cause unpleasant consequences in the form of food poisoning.

The first thing you should pay attention to is the freshness of the meat offered to you. Quality beef should not exude a pronounced flavor and have a slippery texture. Beef tenderloin usually has a neutral smell. Streaks on fresh meat always have a light cream shade. A rich yellowish tint is evidence that the animal was old and most likely hurt. This product is not recommended to purchase, because its meat is quite tough. Eating such beef is an unpleasant task, and cooking is laborious, causing a lot of trouble. The same applies to brownish shades on the surface of beef tenderloin: this product is not soft and juicy.

Resilience and dryness are characteristic of fresh and high-quality beef meat. On its surface should not be observed droplets of blood and crusts. Meat should not be flabby. If possible, do not hesitate to feel a little beef. Fresh beef tenderloin after a couple of seconds after pressing will return to its original shape.

For hot smoked, it is recommended to marinate beef. When properly prepared marinade meat turns out incredibly tender, tasty and gets a touch of spice. The use of spices and spices can affect the content of calories in the finished product.

Preparation begins with the dilution of the brine. To do this, the required amount of salt is mixed with water and with the previously mentioned seasonings. The resulting brine is poured into the pan and put on the fire of average power. The liquid must be boiled. As soon as the pickle begins to seethe, remove it from the stove. Add the pre-washed beef meat. Then cover the pan with a lid and leave to marinate for seven days. After the time, you can begin to smoke.

There is an alternative option for pickling by boiling beef tenderloin.The difference lies in the fact that when boiling brine, you must immediately add meat to it and boil for the next thirty to forty minutes, after which the marinade with beef is removed from the stove and cooled to room temperature. Then placed in a refrigerated chamber for two or three days.

Another great variation on beef marinating is salting. In this case, you will need one kilogram of salt, pea allspice. To add flavor to the spicy, culinary experts recommend adding fennel and anise in the seeds. Mixed with each other spices allow you to get an excellent basis for salting, which is carefully rubbed the whole beef tenderloin. The meat is then wrapped in food foil and left in a cool place for twenty-four hours. After a time, all the pieces of beef are thoroughly washed and suspended in the open air. In this state, the meat should hang for at least twelve hours. And only after all the manipulations done earlier, you can move on to one of the smoking methods.

It is worth mentioning at once that this type of smoked beef meat should take place in strict compliance with the recipe of cooking. Otherwise, you can prevent damage to the product. The first thing to start with is the preparation of a smokehouse. To date, it is not difficult to get a home smokehouse. This is especially necessary if you want to pamper yourself regularly with meat delicacy.

It is quite possible to choose a budget option that would meet all safety requirements when using equipment at home. If financial resources allow, you can purchase a more elegant option with various additional functions. If you wish and have certain skills, you can build a home smokehouse on your own.

The main nuance in the work of the smokehouse is the fire, which should not really inflame. It is necessary to prevent intense flame. According to most culinary recipes for hot smoked smoke, it is desirable to release smoke at intervals of thirty minutes. Ignoring this rule, beef meat can have a bitter taste. Also important role played by the chips used for smoke. For smoking beef, as a rule, prefer fruit species. Coniferous chips are permissible, but they will give the meat a bitter taste.

The average cooking time for beef smoked is three to five hours. If the beef was previously boiled, the smoking time is reduced to two hours. It is extremely important every sixty minutes to rotate beef tenderloin so that the smoke evenly smoked all the meat. At the end of time, the meat delicacy is hung in the open air and left in this form for the whole day, after which the product is ready for use.

Using this method is more useful in comparison with the previous one - hot smoking. However, this process is more labor intensive and takes more time. For cooking beef, according to this method, you need a specialized smoking cabinet, in which there are hooks or a grill where pieces of meat will be hung. A pipe called a chimney is attached to the smokehouse. Smoke passes through it, which is pre-cooled.

Cold smoking is carried out at a temperature regime not exceeding twenty to twenty-five degrees. The total cooking time takes from five to eight days. If smoked beef, cut into pieces of small size, it smoked much faster. As in the hot method of smoking, cooked beef should be well ventilated in the open air for twenty-four hours.

Beef is considered one of the most useful varieties.Its use is permissible even for those who follow a strict diet. Due to the large amount in the composition of such trace elements as iron and zinc, a person begins to experience pleasant improvements in the activity of his body. For example, we can note a decrease in acidity in the gastrointestinal tract, food is subject to better absorption, normalization of activity in the digestive system occurs. The same applies to smoked meat.

Provided that the beef has not been cooked beforehand, it will still contain a maximum of useful vitamins and microelements. Subject to the original recipe, in particular if the cooked smoked beef was prepared using the method of cold smoking, all the benefits of beef meat will enter the human body and will be well absorbed by all organs of the digestive system.

However, like any other product, beef tenderloin meat has several disadvantages. For example, smoked product is still more high-calorie than beef, cooked in the usual way. Very carefully, you should treat the use of this product to people with frequent allergic reactions, because the presence of a huge amount of spices can cause a similar reaction from the human body.

But, as mentioned earlier, the positive side of home-smoked is that you independently regulate the volume of ingredients used, while in the store version there is a high probability of harm to the body, as in the composition you can find not only the presence of spices, but also dyes , flavors, all kinds of flavor enhancers product.

For information on how to cook cooked smoked beef with your own hands, see the next video.