Cold smoked beef:
Cut beef into 50 x 25 strips.
Brine in 1 tablespoon salt to 1 cup water for at least ½ hour.
Then rub beef in a spice rub.
Smoke from 75 to 100 c.
It is ready when the core temperature to reaches 55 to 60 c.
original recipe from my database.
photo from google images.
