Argentine Asado Curing Mix
Argentine Asado is a centuries-old grilling culture where beef is slowly cooked over charcoal and wood fire. This curing mix with Chimichurri flavors gives the meat depth and spice before smoking. The combination of curing and hot smoking creates an incomparable flavor profile.
Ingredients(for 1 kg)
Instructions
Curing
24-48 hoursMix all ingredients well. Distribute the mixture evenly over the entire piece of meat and massage in firmly. Cure vacuum-sealed or tightly wrapped in film for 24-48 hours in the refrigerator at 4 °C.
Rinsing and Drying
4-8 hoursRinse the meat thoroughly under cold water to remove excess salt. Pat dry and let dry uncovered on a rack in the refrigerator for 4-8 hours until a tacky surface (pellicle) forms.
Hot Smoking
5-8 hoursPreheat smoker to 120-140 °C with quebracho and oak wood. Place the meat and smoke at stable temperature until reaching an internal temperature of 88-93 °C. Spritz with red wine every 2 hours.
Resting
30 minutesRemove the finished meat from the smoker, wrap in butcher paper, and rest in a cooler for 30 minutes. Only then slice and serve.
Pro Tip
Quebracho wood is traditional for Argentine Asado – it produces little smoke but very high heat with a mild, earthy aroma. Alternatively, red wine oak from old wine barrels is perfect.
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