Here we are and the cold smoking beef.
It was cooked according to the traditional classic recipe which comes from ancient times.
Salted and dried out.
After comes the experiment itself. Following the recipe you are strictly obliged to perform the heat treatment (cooking). I decided to find out when it’s better to cook meat, before or after the smoking procedure.
I put the first piece of meat into the smokebox and later cooked it in sous-vide, and the second piece was treated in a reverse way, sous-vide and later smoking.
Smoking by cold fume during 48 hours.
Cooking in sous-vide under 55 C during 5 hours.
After that both pieces of meat were dried out in chamber during 5 days and later they were sealed in airtight plastic bag.
When tasting the guinea pigs’ opinions were divided equally. Some of them preferred the option smoking/cooking and others chose cooking/smoking.
As a result, the dish is marked as 8/10.