Carne de Sol — Brazilian Cured & Smoked Beef
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.
Ingredients
- — MAIN —
- 3.5 lbsbeef (top round, tri-tip, or fraldinha), butterflied to about 1 inch thick
- butter or oil, for finishing
- — CURE —
- 0.5 cupcoarse salt (per 2 lbs of beef)
- 1 tbspcoarse black pepper
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).
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