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Preparation
1.Preparation of sun meat:
2.Cut the meat in the traditional way of sun meat, that is long and thick (like a small lizard)
3.- The fillet has an approximate shape, you must remove the excess fat and that's it.
4.- The rump can be cut longitudinally in order to achieve the proper shape.
5.- The coxão-dura, cut a slice of approximately 7 to 8 cm, and then also about 6 to 7 cm below the fat layer, cut as if you were rolling out a roll of roulade, thus forming a strip of square and long profile of meat.
6. Separate approximately 55g of fine salt for each pound of meat.
7. Pass 2/3 of this salt evenly over the meat surface, and reserve 1/3 for the second salting.
8.Take salted meat, in a bowl, to the refrigerator for a period of 4 hours.
9.After 4 hours, the meat will already have a more opaque color, in the places where it has received the salt, watch the meat to see if it has left any part without salt, these parts will be with the color closest to the fresh meat (without salt) ).
10.Use the remaining third of salt to salt mainly the parts where they were not yet well salted.
11.Put the salted meat in a tightly closed plastic bag, however, so that the meat is loosened inside, with space to undermine the water that will come out of the meat.
12. Place this bag in a container, which can be made of tupperware plastic, and leave it in the refrigerator for 18 to 24 hours.
13. If you are in a hurry, you can already use the meat.
14. If you have patience, and you want splendid, great, wonderful meat, after the first 24 hours in the refrigerator, take it to the freezer for a week.
15. This is the period when the salt will soften the fibers and mature the meat.
16.The result will be at least 30% better.
17. After the salting period, you can take it to the grill and taste this delicious
2.Cut the meat in the traditional way of sun meat, that is long and thick (like a small lizard)
3.- The fillet has an approximate shape, you must remove the excess fat and that's it.
4.- The rump can be cut longitudinally in order to achieve the proper shape.
5.- The coxão-dura, cut a slice of approximately 7 to 8 cm, and then also about 6 to 7 cm below the fat layer, cut as if you were rolling out a roll of roulade, thus forming a strip of square and long profile of meat.
6. Separate approximately 55g of fine salt for each pound of meat.
7. Pass 2/3 of this salt evenly over the meat surface, and reserve 1/3 for the second salting.
8.Take salted meat, in a bowl, to the refrigerator for a period of 4 hours.
9.After 4 hours, the meat will already have a more opaque color, in the places where it has received the salt, watch the meat to see if it has left any part without salt, these parts will be with the color closest to the fresh meat (without salt) ).
10.Use the remaining third of salt to salt mainly the parts where they were not yet well salted.
11.Put the salted meat in a tightly closed plastic bag, however, so that the meat is loosened inside, with space to undermine the water that will come out of the meat.
12. Place this bag in a container, which can be made of tupperware plastic, and leave it in the refrigerator for 18 to 24 hours.
13. If you are in a hurry, you can already use the meat.
14. If you have patience, and you want splendid, great, wonderful meat, after the first 24 hours in the refrigerator, take it to the freezer for a week.
15. This is the period when the salt will soften the fibers and mature the meat.
16.The result will be at least 30% better.
17. After the salting period, you can take it to the grill and taste this delicious
Ingredients
- 1 piece of beef (against fillet, rump or stump)
- salt to taste
- butter to taste
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