Sun-dried meat can be made with any beef, there is no specific cut but rather a process that must be followed. Unlike dried meat and jerky, sun-dried meat does not have much salt, just enough to season the meat. It is not a technique for prolonged preservation of meat, but rather for conservation for immediate, not immediate, preparation.
Sun-dried fillet is very popular in restaurants in the Northeast. It can be accompanied by cooked cassava, paçoca (cassava flour with shredded sun-dried meat), baião de Dois, green beans, cassava puree, etc. The meat is very tender and gains a different flavor promoted by the salting process and exposure to the sun.
It is important to highlight that sun-dried meat, a characteristic product of northeastern Brazil, is a partially dehydrated product and semi-preserved by salting. However, it does not have technical regulations that standardize its production, and is manufactured exclusively by hand. There is great divergence between the processes and there is no correct or official way.
Ingredients
Beef filet mignon (or any other cut)
Salt – 22g per kg of meat (2%);
Preparing the fillet corned beef
Keep the meat, that is, make cuts to open the meat in order to increase the area of contact between the meat and the salt and subsequent exposure to the sun and air circulation.
Apply the salt and spread it well over the meat.
Hang in an open place, exposed to the sun and with air circulation, for 1 sunny day. Ready!
Before consuming, finish on the barbecue, griddle or frying pan until the outside is golden, do not overcook it so the meat does not lose its tenderness. If you have it, spread a drizzle of bottled butter or palm oil over the meat.
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