Here we are and the cold smoking beef.
It was cooked according to the traditional classic recipe which comes from ancient times.
Salt 2%
Cur#1 (nitrit)
Black/red pepper
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.