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Smoked Beef

Smoked Beef is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic method of preserving and flavouring beef by salting and then smoking. The full recipe is presented here and I hope you enjoy this classic British version of: Smoked Beef.

prep time

20 minutes

cook time

240 minutes

Total Time:

260 minutes

Additional Time:

(+2 days brining)

Serves:

8

Rating:

Tags : Beef RecipesBritish Recipes

This is a classic recipe for a Victorian version of Smoked Beef that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

BEEF, SMOKED.—Cut the beef into large pieces and cover it with salt. At the expiration of two or three days, press it and hang it in a chimney where only wood is burnt, at a sufficient distance for the fat not to be melted by the heat. Let it remain until it is dry, when it may be eaten either in stew, slices, or grated.

Modern Redaction

Ingredients:

2kg beef, cut into large pieces
2kg (about) sea salt

Method:

Line the base of a non-reactive dish with salt. Add the beef and ensure it's completely covered with salt. Cover the dish with clingfilm and set aside in the refrigerator for 2 days.

After this time, wipe away any excess salt then smoke the meat in a home-made hot smoker. (See the article on making a home-made hot smoker for ideas on how to simply create your own smoker.) In this case, if unsung a hot smoker smoke at a lower temperature and for longer than you normally would and use oak, beech or ash wood chips.

Find more Traditional Victorian Recipes Here