Suho Meso is a traditional Balkan dish prepared from smoked beef. The meat pieces are first cured for 21 days, giving them a particularly tender texture. They are then flavored with a mixture of garlic, pepper, and bay leaf, imparting the dish its characteristic taste. The final preparation involves cold smoking, giving Suho Meso its unique smoky flavor. This delicate dish can be enjoyed in various ways, whether as a protein-rich snack, thinly sliced on bread, or as a tasty meat addition to various stews and bean dishes. Subtitles are available in your language for this video. If you want to see the recipe in your language, please activate the subtitle function.

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Ingredients:

Beef brisket (desired quantity)
40 grams of salt per kilogram of meat
1/2 onion per kilogram of meat
1 teaspoon of pepper per kilogram of meat
Bay leaves
Instructions:

Cut the beef brisket into pieces of the desired size. Trim the meat, removing tendons and fat edges.
Rub the prepared meat pieces generously with 40 grams of salt per kilogram of meat and 1 teaspoon of pepper per kilogram of meat.
Peel and halve the garlic cloves. Prepare the bay leaves.
In a plastic container with a lid, layer meat pieces, onion halves, and bay leaves.
Cover the layered ingredients with plastic wrap. Place a weight on the top layer to exert even pressure.
Leave the container in a cool, dark place for 21 days to cure.
After curing, soak the meat in cold water for 1 hour to remove excess salt.
Hang the prepared meat pieces in a well-ventilated place for 2 days to dry.
Smoke the meat at least 5 times, each time for 12 hours. Take a 24-hour break after each smoking session.
After smoking, let the meat continue to dry until the desired level of dryness is achieved.
Enjoy your homemade Suho Meso as a snack, on bread, or as an aromatic ingredient in various dishes!