Suho Meso

Suho Meso
Average: 3.1 (33 votes)

Suho Meso ingredients

  • 10 lb Beef
  • 5 clv garlic
  • 1⁄2 c Salt
  • 1 T Pepper

Cooking Suho Meso

1. Did you ever wonder how our forefathers kept meat before we had refridgeration? Well I have a great recepie for dried smoked meat, the way it was done in the old days.
2. This is a Bosnian delicasy.
3. Go to your local meat market and ask the meat cutter for about 10 to 15 pounds of bonless chuck.
4. You could use any meat really but chuck is the most flavorable for this.
5. The good fat marbleing in this is prefered.
6. When you get home, cut the meat into pieces to aproximately 10x2x4 inche pieces.
7. So you could say it should look like a 10 inch long piece of 2 by 4. After you get it all cut, rub it down with salt.
8. You should get a fairly heavy coating on it. Micne your carlic and rub it into the meat as well.
9. Next add the pepper which is optional.
10. Cut some string to about 2-3 feet long.
11. Tie each end of the string to the top of two pieces of meat.
12. Lay the meat into a large plastic container, about the size of an ice chest.
13. Continue to do this until you have all the meat tied and laying nice and flat in the container.
14. Place your container out side, hopfully it is near freezing weather where you live.
15. Keep the meat in this container for no less than 2 weeks.
16. At the end of 2 weeks, lightly rub down each piece of meat with vegetable oil. Remember which side was up and down because now you will lay the meat top side down and let it sit for one more week.
17. I know you are thinking that this will spoil, well dont be concerned.
18. This is how they used to preserve meat in the old days.
19. The combination of cold and salt will keep it from spoiling.
20. By now a total of three weeks have gone by. It is time to hang the meat in a wooden smoke box. You can construct this out of just about any wood except cedar.
21. A hard wood is best.
22. The box should be any where from 4 to 6 feet tall.
23. And at least 3x4 feet wide.
24. The box should have good ventilation.
25. Make a small fire on the bottom of the smoker with a hard wood such as apple or cherry wood.
26. You can buy smoke chips at your local hardware store.
27. The fire should be small with a good deal of smoke.
28. Do this once a day for 3 to 5 days.
29. Keep the meat in the smoker the whole time.
30. Remember, near freezing weather is the best.
31. A week after the last smoking session, the meat is ready to eat. I know it sounds like a long of time and hastle, but the end result is a delicassy you wont ever forget.
32. Slice it thin and serve it as an appetiser or use it to flavor your bean soup or cut it up into little pieces and cook it with your scrambled eggs.
33. You can find many other uses for it as well.

Drying temperature

Guest   January 13th, 2010

You mentioned that near freezing temperature is the best for smoking/drying.
The weather where I live ranges from 0C at night to about 15C in the day.
Will the day temperature be a problem?
Thanks!

liquid

Guest   January 19th, 2010

what about the water that meat releases after is beeing salted. do i keep it in, do i throw it away, and after two weeks when we flip the meet, same water, or no water, or add fresh salted water???? evetything else is great, thank you

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