Smoke-free Production of Smoked Sirloin

Smoke-free Production of Smoked Sirloin

1. (8 kilograms of cold water, 240 grams of smoked salt, 160 grams of brown sugar, 120 grams of liquid smoke, pecans and mesquite) Pour the water into a container, add salt, sugar and liquid smoke. Stir until the ingredients are completely dissolved in the water. Put the brine in the refrigerator and take it out when you use it.

2. Usually a part of the sirloin is cut off. Some people like to cut off all the fat, and some cut off all of it. We are in the middle, cutting off large chunks of fat without cracking.

3. Add salt water to the syringe and inject it directly into the meat, and marinate it for 24 to 48 hours. (You can also use the old method to marinate---simply put the meat in the brine and let it stand. If you do this, it will take 5 to 7 days to marinate. Either way, marinate the sirloin, then Put it in the refrigerator.)

4. What you need to do when bacon is to add a small amount of brine to a small bowl, add Bragg powder No. 1, also known as Instar Heal No. 1 or curing salt, and stir until it blends. (This is completely optional. But you know, it's quite interesting. If you want to make a smoke ring - form a pink edge on the outer edge of the meat.)

5. Put the sirloin in the salted water and let it sit for 2 to 3 hours or longer. (Note: The longer you leave it, you will get a deeper smoke ring.) Important note: When you add pink salt to the brine, be sure to read the instructions. The amount of pink salt is very particular.

6. To make the glaze (240 grams of molasses, 120 grams of liquid smoke, pecans and mesquite, 60 grams of liquid amino acids or soy sauce) in a medium-sized bowl, mix the above ingredients together and heat to 155°F (68°C)

7. Glaze the sirloin: Brush half of the glaze evenly onto the surface of the meat. Make sure you can leave half of the glaze. We will do it a second time. Put the sirloin in a heavy-duty plastic vacuum bag.

8. Cooking: Cooking at 154 °F / 68 °C for 24 hours will make the sirloin soft and juicy. Note: The above combination of time and temperature settings is a good choice for us to make sirloin, but everyone has their own preferences. Using the great technology of one of the series of vacuum cooking assistants, you can also customize your own time and temperature package combination.

9. Feed the sirloin: grind all the ingredients into medium granules (300g smoked salt, 200g brown sugar, 120g chili powder (or smoked paprika), 100g black pepper, 45g mustard powder, 30g onion powder , 15 grams of garlic powder)

10. Glaze again: Once the sirloin has finished cooking, remove it from the bag, let it dry, and brush with the other half of the glaze. Why the second glaze? Because it will form a sticky surface, making it easier to brush the ingredients.

11. Preheat the oven to 257°F/125°C

12. Brush the sirloin, grill: Feel free to brush a layer on top of the meat, then bake. Keep cooking until a crispy crust is formed, about 3 to 4 hours, let cool for a few minutes before cutting. Note: If you are short on time, you can bake at 302 °F / 150 °C for 1 hour, then use a crank oven to heat to 390 °F / 199 °C, and bake for an additional 5 to 10 minutes to help form Crispy.

13. Let's eat! The sirloin with a delicious crispy skin---rolled with our favorite barbecue ingredients---is so delicious. No one will believe that you didn't smoke this piece of meat~