Making Carne-de-Sol
This is a preservation method born of the semi-arid backlands, where the wind and sun do the work of concentrating the flavor of the meat. You are not dehydrating the beef completely, but rather tightening the exterior to intensify the character of the cut before it hits the pan.
Climate control is the secret.
Choose a cut with minimal connective tissue, like beef loin or top sirloin, and ensure your drying space is screened, shaded, and well-ventilated.
- glass or stainless steel curing tray
- fine-mesh food tent
- non-reactive cooling rack
What goes in.
- 3 lbbeef top sirloin or eye of round, trimmed
- 4 tbspcoarse sea salt
The surface crust
The goal is to draw moisture out just enough to form a tacky, salted exterior shell, which acts as a protective barrier and deepens the flavor of the interior fibers.
The method.
Prepare the meat
Cut the beef into thick, uniform slabs about two inches wide to ensure even salt penetration.
Apply the salt
Rub the coarse salt over every surface of the meat. Place it on the rack inside the tray, allowing air to circulate beneath it.
Resting period
Cover with a fine-mesh tent to keep insects away. Place in a cool, dark, ventilated spot for 24 hours. The meat should feel firm to the touch.
Check and finish
If the meat is still very soft, leave for another 24 hours. Once the surface is dry and dark, it is ready to be rinsed of excess salt, patted dry, and cooked.
Other turns to take.
Pressed Style
Place a weight on the meat during the curing process to produce a denser, thinner slab that cooks faster.
When it doesn't go to plan.
Always rinse the meat under cold water before cooking to avoid a finish that is too harsh on the palate.
A box fan set to low, directed across the meat in a cool room, can speed up the drying process if the humidity is high.
If the surface of the meat becomes slimy during the first 12 hours, the environment is too warm; move it to the refrigerator immediately.
The ones that keep coming up.
How do I know if it has spoiled?
Trust your nose. It should smell like cured beef or dry aged meat. If it smells sour, pungent, or off, discard it immediately.
Can I do this in the fridge?
Yes, it is safer in humid climates. Set the meat on a rack in the back of the fridge for 48 to 72 hours, uncovered.