Carne Seca How-to?

Has anyone made Carne Seca?
Best I have been able to find is to do this...
"Cover the meat with the salt and leave in your refrigerator for about 8 days. Always put off the water that come out from the meat."

So I was thinking I would buy some skirt steak, bury it in kosher salt in a casserole dish and stick it in the fridge for 8 days.
Has anyone done this? I don't want to kill myself with rancid meat.

Thanks,

bluesticky

You can dry the meat quicker in an oven at 150 degrees.

(pipikaula)

I am certainly no expert, but I believe the salt imparts part of the flavor profile I am after. Kind of like salted cod. You could dry the meat various ways, but it isn't going to taste the same. If it matters I am looking for the flavor profile of carne seca as found in Brasil.

Thanks,

bluesticky

Are you 100% certain that it is "carne seca" you are wanting and not "carne de sol"? Carne seca tastes different than carne de sol, even though both recipes only include meat and salt as the ingredients.


You do plan on cooking the meat correct?
The above recipe for carne seca isn't right, if you make that recipe you are going to get sick.

I can give you a recipe for either if you want.

My wife, originally from Sao Luis, then Brasilia, calls it carne seca so I have to believe she is using the correct term. Yes, I absolutely plan to cook it while making feijoada. I know I could just go to the store a buy it, but where's the fun in that?

Any guidance you can offer would be greatly appreciated.

Thanks,

bluesticky

Since you are making feijoada you will definitely want to use carne seca.
Can you buy linguiça where you live? We're from the South East of BR and use carne seca, linguiça, bacon, pork loin, and kielbasa as the meat in feijoada. If your wife doesn't have a good feijoada recipe let me know and I can help you out.


When choosing meat for carne seca, use the leanest piece you can find. You don't want any fat in it or on the edges. The day you buy the beef is the day you need to start the curing process.

Carne Seca:

Buy a nice 1kg piece of beef. Cut off all visible fat and wash/dry.
Get 1kg of fine grain salt. Place half the salt in the bottom of a dish sufficiently large for the meat and after placing the meat on top of the 500grams of salt, coat the top of the meat with the remaining salt.
Cover the dish with a fine cloth or paper.
Keep it in the refrigerator for 11 days total. Check the meat each day and drain any liquid that you find. Also make sure that the meat is always covered with salt. Add more salt as needed to keep it covered.
On the 11th day, heat the oven to 450' F. Wash the carne seca in water quickly to remove any excess salt, then dry. Once you place the meat in the oven and close the door, immediately turn off all heat and let the oven cool. This will cook it just enough for the feijoada.
When ready to use carne seca for feijoada, it is best to make the feijoada the same day you cook the carne seca.


Check out my thread HERE for some good recipes including pao de queijo.

Thank you Maleante.

bluesticky

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