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Carne de Sol — Brazilian Cured & Smoked Beef

Name: Carne de Sol — Brazilian Cured & Smoked Beef
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 7 servings
Cuisine: south-american
Ingredients: — CURE —; 0.5 cup coarse salt (per 2 lbs of beef); 1 tbsp coarse black pepper; — MAIN —; 3.5 lbs beef (top round, tri-tip, or fraldinha), butterflied to about 1 inch thick; butter or oil, for finishing

This one's a project, and it's worth it. Carne de sol is a Northeastern Brazilian tradition, beef salted heavily and air-dried in the sun to concentrate the flavor. We're doing a controlled fridge cure, then a light smoke to finish what the sun used to do. The result is deeply seasoned, dense, and unlike anything off a normal smoker.

225°F2h 30mServes 7

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Ingredients

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7servings

— MAIN —
— CURE —

Method

Confirm you understand the risks

This recipe involves a food-safety-critical technique — cold smoking, raw or lightly-smoked fish, or taro (luau) leaf cookery. Each carries real risk if cure ratios, sourcing, temperatures, or cook times are wrong. Before following these steps, please review our food-safety guide and confirm the technique with at least one other reputable source (USDA, FDA, or a published reference).

I understand the food-safety risks of this technique and I will independently verify ratios, sourcing, times, and temperatures before I begin.

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Central Texas Beef Sauce · Table Sauce Texas Mop Sauce · Mop Coffee Chili · Table Sauce

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