No. 4110 — Smoked Beef
English historical translation of Molokhovets recipe No. 4110 from the 1901 Russian cookbook, retaining original methods and measures.
Rub fresh beef on all sides with salt and saltpetre before it has fully cooled.
After cooling, stack meat in a box with salt between pieces. The source gives 4 zolotniks salt per pound meat and ⅛ pound saltpetre per 5 pounds salt; as an example, 3 puds meat takes 5 pounds salt and ⅛ pound saltpetre.
Leave the salted meat in a warm place twelve to eighteen hours, then move to cold storage.
Hang it in the smoke flue of a traditional peasant black-heated cottage, or in a black bathhouse above the stove, so it both smokes and cooks.
The following day lift it higher and leave another three to five days.
For a Hamburg-style variation, dip meat in boiling water and remove after one boil, rub with salt and saltpetre, hold in a moderately warm oven for twelve hours, wrap with paper and smoke for five days.
For this latter method take 2½ pounds salt and 6 zolotniks saltpetre per 1½ puds meat.