Unsurprisingly, dried meat has been increasingly present in gourmet dishes such as hamburgers and stuffed couscous. However, what not everyone knows is how to prepare this meat so that it maintains its striking flavor and juiciness. A great option to roast it is using a barbecue so that it has a smoked flavor, much like a barbecue.
To make dried meat on the barbecue, first you will need to choose a good piece of meat, good options are coxão mole or rump. Before buying the meat of your choice, remember that for every 2 kg of meat, you can make 0.5 kg of dried meat.
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Step by step to make dried meat on the barbecue
As it takes 10 hours to make this dish, it is recommended that you use an electric grill.
- Step 1
With the meat still frozen, make small perpendicular strips about 2.5 cm thick, this way it is easier to roast the meat.
- step 2
In a container, place the meat in strips and every 2 kg, add 4 teaspoons of curing salt and 2 cups of marinade. You can even add other seasonings to your meat like teriyaki sauce, beef broth, and hot sauce with vinegar and honey. After that, let the meat marinate in the refrigerator overnight.
- step 3
When removing the meat from the fridge, season it with salt, pepper and seasoning to taste.
- step 4
To prepare the barbecue, choose to burn aromatic woods such as mesquite, apple or pecan, which will give the smoked flavor to your meat. As soon as the wood burns, put oil on the grill and then place the slices of meat equally separated from each other.
- step 5
Finally, be careful to turn the slices every hour, this process can take 6 to 12 hours to finish. You will know that your jerky is ready when small cracks appear without the piece breaking.
