Clean meat, wash and dry with paper towels. If You have a loin - rib must be removed. Weigh, since the calculation of water and salt are needed to "clean" piece. Let me be clear: I understand perfectly that the name of this dish is not quite correct - "chop" - it's already cooked roast. However, the vast majority of visitors of this website called carbonade is such a cut of meat. Therefore I propose not to argue about the correctness of the name and leaving it as it is...

In cool boiled water for soluble salts and "nicolem" meat. Will try to do it evenly. Of course, for this operation it is desirable to have injector, but I'm out of position with a conventional 20 CC syringe. The only disadvantage - a thin needle. That would puncture it is not clogged constantly with one finger to hold the piston in a slightly pressed state...

Chop the meat rubbed with your favorite seasonings, wrap in two layers of cling film and sent for a day in the fridge for the brining. During the salting is necessary sometimes to get the meat out of the fridge and massage with your hands for an even brining. This method of salting I like two things: 1 - meat pickles fast, no need to wait 3 to 7 days, as in conventional "wet" Ambassador. 2 - also do not need "complicated" calculations - the weight of the meat + the volume of fluid (depending on glassware), and for this purpose to calculate the rate of salt and nitrite - there is a lot easier...

After salting the meat extracted from the film, wash off spices, dried on paper towels, and bandages, as shown in the photo. You can use forming a grid, if there is in the economy. Preferably, before Smoking, hang the meat for a couple of hours in a cool place or in the street, covered with gauze, that it would be a good dry...

Spread the meat on the grill the smoke house and "start the process". Details: - smoker I have a simple box with two lattices, and describe the process for a "gizmo". - smoked meat on the top grate of the beech-alder wood chips. About 1.5 hours in the "intermittent" mode. That is in a tube that is welded on the lid, insert a thermometer and keep the temperature from 48 to 55 degrees (approximately). At the time, it turns out that 10 minutes to "heat", after the smoke, of course, then minutes 7...8 move from the heat, well, etc...

After Smoking the meat needs to hang for a couple of hours to ventilate...

In a suitable dish heat the water to room temperature, immersed in its meat. Slowly bring the temperature up to 73 degrees and cook meat until reaching 68...70 degrees in the middle of the piece. For example: cooking took me in total 1 hour and 50 minutes. From reaching the water 73 degrees and by the end of 40 minutes. Cooled in ice water for half an hour. Dry, wrap in paper (NOT PLASTIC!!!) and put into the fridge for 12 hours...

The meat is soft and juicy. Perfectly cut. Has a uniform pink color. I also want to say: if You don't have a smokehouse, but a nitrite salt, a thermometer and a syringe - prepare the same dish, just without the Smoking. Also get very tasty, but without the taste of smoked...

Bon Appetit!!!