Smoked Beef Saltimbocca
A smoky interpretation of the Italian classic, where thin slices of beef are topped with sage and Parma ham and cold smoked. The smoke adds an extra flavor dimension that harmonizes perfectly with the savory ingredients. This recipe combines southern Italian tradition with modern smoking techniques.
Ingredients(for 1 kg)
Instructions
Marinating
60-120 minutesFlatten the beef slices and marinate in a mixture of olive oil, garlic, white wine, lemon zest, salt, and pepper for 1-2 hours in the refrigerator.
Topping and Preparing
15 minutesPat the marinated meat slices dry, place 1-2 sage leaves on each, and cover with Parma ham. Secure with toothpicks and allow to acclimatize at room temperature for 15 minutes.
Smoking and Cooking
45-60 minutesPreheat the smoker to 90-110 °C with alder and lemon wood. Place the saltimbocca slices ham-side up on the grate and smoke until a core temperature of 60-63 °C is reached. Rest briefly and serve.
Pro Tip
Use the thinnest possible meat slices (approx. 5 mm) so that the smoke flavor can fully penetrate and cooking time remains short.
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