Забудь про колбасу! Говядина которая тает во рту

Catch this super deal from Hobbi Smoke https://clck.ru/3QFbFi 10% off cold smoking kits and a hot smoking smokehouse 5,000 rubles off a super smoking chamber 10,000 rubles off a Thermo 90L smoker 16,000 rubles off a Thermo 320L smoker When you purchase a 90L or 320L smoker, you get a free fan heater worth 7,000 rubles. Advertisement by Aleksey Geraldovich Danilov, Individual Entrepreneur, Taxpayer Identification Number (INN) 773386751060. erid: 2W5zFJM9z9E What meat delicacies do you usually serve at the holiday table? Do you make cold cuts? Today I'll show you how to cook the perfect, juicy, melt-in-your-mouth boiled-smoked beef. I'll show you the recipe from A to Z and tell you how to properly select and prepare beef for curing, how best to salt and marinate beef, how to make a brine, and the intricacies of storage. We'll walk you through all the stages of cooking a large, whole piece of meat, from warming to smoking and boiling. If you've ever wanted to learn the proper technique for cooking boiled and smoked beef, then this step-by-step recipe is for you! You'll need: Beef fillet (I use the eye muscle) - 1 kg Water - 100 g Nitrite salt (0.5-0.6%) - 11 g Table salt - 11 g Sugar - 5 g Make the brine by dissolving the salt and sugar in boiled water and letting it cool to room temperature. Spray the beef fillet, trimmed of excess fat and sinew, with the prepared brine. Wrap in plastic wrap or vacuum seal and leave to cure for 3-5 days in a refrigerator at +2°C to +4°C. Heating: At 45°C to 20°C in the center of the pieces. Drying: At 60°C with maximum air circulation until the surface is dry (approximately 40 minutes). Roasting/Smoking: At 85°C with smoke injection for 10-15 minutes. Boiling: At 85°C to 68°C in the center of the piece. Air the finished beef, cool it, and keep it in the refrigerator for at least 24 hours. #meat #beef #smoking #cooking #recipe #tikhon #awayfromthecity #plusvibe VK video https://vk.com/video/@tikhonvb VK group https://vk.com/tikhonvb Subscribe, like, and share this video. New video on the Tikhon Cook and Travel channel: "Forget about sausage! Beef that melts in your mouth" Subscribe to the channel