CARNE DE SOL SERENADA CURADA NA MANTEIGA || RUFFO'S GRILL

sun-dried beef

🥗Healthier: lean turkey

💰Cheaper: canned beef

Canned beef is more affordable and offers a similar texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is a cost-effective substitute.

Remove the coxão duro from its packaging to show its quality.

Clean the coxão duro by trimming off the skin and excess fat.

Make cuts in the meat approximately 3 to 4 fingers apart without cutting through the fat.

Salt the entire piece of meat, including inside the cuts, using coarse salt.

Let the salted meat cure for 6 to 8 hours to dehydrate.

After 8 hours, remove the meat from the plastic wrap and observe the color change.

Wash the meat with the liquid that has been released to remove excess salt.

Apply unsalted butter generously on the meat, ensuring to cover all sides.

Hang the meat in a cool place, avoiding direct sunlight, for drying.

Cover the meat with a cloth at night and bring it back inside to avoid moisture.

Cooking Techniques

Spice Level:

Allergens