Description
This smoked beef navel recipe delivers a unique pastrami-style flavor without the traditional spice crust.
Ingredients
Scale
- 5 pounds beef navel
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground mustard
- 1 teaspoon sugar
Instructions
- Trim excess fat from the beef navel.
- Mix together the spices and rub them all over the beef navel.
- Wrap the beef in plastic wrap and refrigerate for at least 5 days.
- After curing, rinse the meat under cold water and pat dry.
- Smoke the beef at 225°F for about 6 hours until it reaches an internal temperature of 190°F.
- Let it rest for at least 30 minutes before slicing.
Notes
- Ensure the beef is vacuum sealed during the curing process for better flavor absorption.
- Use a smoker with good quality wood chips for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Meat
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 70mg