Brazilian Dried Beef (Carne Seca)
Carne seca is a traditional Brazilian dried beef that is preserved by salting and then drying or light smoking. It is an essential ingredient in many Brazilian dishes such as feijoada and baião de dois. The meat is heavily salted to draw out moisture and gains a delicate smoky note through smoking.
Ingredients(for 1 kg)
Instructions
Preparing and curing the meat
20 minutes + 24 hours curing timeCut the beef (flank or round) into approximately 2-3 cm thick, flat slices. Mix sea salt, curing salt, pepper, and garlic powder and rub the meat vigorously on both sides. Layer in a container and cure in the refrigerator for 24 hours, turning once.
Rinsing and drying
4-6 hoursRinse the cured meat slices under cold water and pat thoroughly dry. Air dry on a wire rack at cool room temperature or in the refrigerator for 4-6 hours until the surface is slightly pellicle-like.
Cold smoking and drying
24-48 hoursSmoke the meat slices in the smoker at 70-85 °C with cajueiro or mango wood. The low temperature is crucial for even drying. The meat is done when it is firm, dry, dark brown in color, and has reached a core temperature of 70-75 °C.
Pro Tip
For authentic flavor, traditionally dry under the Brazilian sun. When smoking, a low temperature is crucial so the meat dries evenly without cooking. The finished carne seca must be soaked in water before cooking to remove excess salt.
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