Meat Curing
5d 20m
Another version of the traditional cured meat, also known as “Carne Serenada” in Mina Gerais, Brazil.
Curing meat is a process of evolving the meat on a salt mixture and leaving it for a specific amount of time, which not only enhances its flavors but also helps to tenderize it. It is a very common method in Brazil, and here is one version of it.
After cured, the meat can be eaten raw on tartares and carpaccios, or cut into thicker pieces for grilling and roasting!
It is important to weigh all of the ingredients, and use the amount of the salt and sugar mixture equivalent to 3% of the meat’s weight.
Add 30 g of sugar and 60 g of salt to a bowl
Add 10 g of black pepper powder and mix until combined
Place a 1 kg piece of picanha on a cutting board and evenly spread 30 g of the seasoning mix on all sides of the meat
Place the meat on a rack on a baking tray. Refrigerate it uncovered for 5 days to cure it. The meat is cured
The meat is cured
Yield 1 piece
Picanha
1 kg
Black Pepper Powder
10 g
Sugar
30 g
Salt
60 g
Equipment
Kitchen Scale