Cuban Smoked Tasajo

Name: Tasajo Kubanisch Geräuchert
Total time: 12 h
Ingredients: 35 g Grobes Meersalz; 2.5 g Nitritpökelsalz; 6 g Knoblauchpulver; 4 g Kreuzkümmel, gemahlen; 20 ml Orangensaft; 10 ml Limettensaft; 3 g Oregano, getrocknet; 3 g Schwarzer Pfeffer, gemahlen

Curing MixBeefHot SmokingHard12-18 hrs70-74 °C75-90 °CGuava + Hickory

Tasajo is a traditional Cuban dried beef that has its origins in the Spanish colonial era and today is an important part of Cuban cuisine. It is frequently used in ajiaco, Cuba's national stew. The meat is marinated with a spicy mixture of garlic, cumin, and citrus fruits and smoked at low temperatures.

Ingredients(for 1 kg)

Coarse sea salt35 g

Curing salt (sodium nitrite)2.5 g

Garlic powder6 g

Cumin, ground4 g

Orange juice20 ml

Lime juice10 ml

Oregano, dried3 g

Black pepper, ground3 g

Instructions

Curing

15 minutes + 12-24 hours

Cut beef (brisket or top round) into 2 cm thick, flat slices. Mix sea salt, curing salt, garlic powder, and pepper and rub the meat vigorously on both sides. Layer in a container and cure in the refrigerator for 12-24 hours.

Mojo marinade

10 minutes + 4 hours

Rinse the cured meat under cold water and pat dry. Mix orange and lime juice with cumin and oregano to make the mojo marinade. Coat the meat on both sides with the marinade and let rest in the refrigerator for another 4 hours.

Forming pellicle

2-3 hours

Spread the marinated meat on wire racks and air dry at cool room temperature for 2-3 hours. The surface must be sticky and shiny (pellicle) so the smoke can adhere optimally.

Low temperature smoking

12-18 hours

Smoke in the smoker at 75-90 °C with guayaba and hickory wood. The low temperature ensures slow, even drying. Bring the meat to a core temperature of 70-74 °C. The finished tasajo is dark brown, firm, and slightly flexible.

Cooling and storage

1-2 hours

Allow the finished tasajo to cool completely at room temperature. Store in a cool, dry place or in the refrigerator. Before use in dishes, soak in cold water for 4-6 hours, changing the water several times.

Pro Tip

Guayaba wood (guava wood) is the traditional Cuban smoking wood and gives the tasajo a fruity, sweet smoky aroma. The finished tasajo must be soaked in water for several hours before use in dishes to remove excess salt.

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