I really like smoked beef. If dining out I always choose the menu with ingredients smoked beef, like pizza and chicken cordon bleu. One pack of smoked beef is also faithfully inhabiting the freezer at home, ready to be mixed in a practical carbonara paste. But everything changes when I dine on the super duper tasty 'original smoked beef' in a restaurant. Instead of the same processed meat for corned beef or ham frozen, smoked beef this time actually comes from the original slices of meat.

The texture of the meat and the smoked or smoked flavors really spoil the tongue. Since it seems impossible to visit the restaurant every week, I also look for ways how to make your own smoked meat at home. Apparently not have to use a furnace or a special tool to smoke. Dry meat with a special smell of smoke can be created in our own kitchen and free ribet. Oh yes, this curing technique can not only be done on beef alone, but also goat and fish. Just choose it according to your taste. Check out the following way.

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1. Choose fresh meat

Whatever type of meat is used, be sure to choose fresh ones. That is the meat cut on the same day you bought it. Fresh meat will have a much more savory taste. In addition, the texture will not be easily destroyed. So the look of your bacon is more interesting.

2. Use tea leaves and rice

To smoke the meat with this technique, you should soak the meat with salt first for 1-2 hours, with the amount of salt about 8-10%, then store in the refrigerator. After the salt is absorbed, dry the meat using a tissue and set aside.

Combine raw rice, tea leaves, whole pepper, cinnamon, lemon rind, and brown sugar. If the dough has been well mixed, move it into aluminum foil and shape into a box. Do not forget to give some small holes on the surface of aluminum foil, then place on a frying pan that has been coated aluminum foil dangle (to wrap the meat). Next, stack a wire rack that has been smeared with oil, and place the meat there. Finally, wrap the meat with aluminum foil before, cover, then heat with the stove for 30-45 minutes.

3. Use rice and skewers

If the above is too difficult, you can use this technique. First, prepare a clay pan filled with raw rice and oil, then stack the skewers on top to form a rack (make sure the skewers are not about rice) and coat it with banana leaves. Arrange fish meat that has been soaked in salt, then cover with a lid that has been dialed napkin. Burn until the meat is browned.

4. Use wood shavings

In addition to the above, you can also try to smoke the meat by using wood shavings or coconut shells. The trick is very easy. You just set the steamer pans. Fill the pan with wood shavings or coconut shells (in the usual place to fill the water). Next, place the meat on a potted rack / perimeter and seal the steamer cap tightly. Wait for about an hour, the bacon is ready to serve.