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Making Dutch ROOKVLEES - Dutch smoked beef

by Jan
(Brisbane. Australia)

I like to make Rookvlees but this is a dry cured beef, hung for several days and then smoked for several days.That's what I think but I like the proper way of doing it. I can't find a recipe on the net anywhere.
Injection brining is no good as it will be smoked corned beef
This smoked beef is as dry as Parma ham and is sliced as thinly.
Hopefully somebody can help me.
Thank you.
Jan. Brisbane. Australia

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Making Dutch ROOKVLEES - Dutch smoked beef

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starstarstarstarstar 		Homemade Dutch Rookvlees
by: Eddie

Yes,I too have been looking on the web for recipe(s) for traditional Dutch Rookvlees. By reading up and combining a lot of perphiral information some from "Rooktonnen, "Het Koud roken van vlees" and other general cold smoking meat and game recipes decided to give a small portion a try. So decided to start with the best so I "Modern Dry Cured" covered and in the fridge two pieces of 40mm thick Eye Fillet Steak with Salt and Prague Powder#1 (Contains Sodium Nitrite)for two days. Then allowed to dry uncovered in fridge for two days to develop Pellice.
Cold Smoked for about 12 hours over a period of 3 days (Appox 4hrs/day)(Temp never over 25Degr C)
Wrapped up in gladwrap and allowed to develop in fridge for two days.Then sliced as thinly as possible by hand (Now reconditioning a commercial meat slicer) This tasted the closest to the rookvlees I remembered from back home in Holland (Better than any commercial Rookvlees available downunder.Oz or NZ), with one reservation... It was way too salty! In the same curing and smoking batch I also processed 1 doz. Bought Real Pork Sausages and a Chicken Breast All too salty! 1/2 doz sausages were boiled, came very close to Rookworst(Saltyness was reduced quite a bit) rest were fried and came out too tough and too salty!
Chicken was nice like bacon but also too salty!
Smoked some 50x50x100mm pieces of uncured just Edam cheese at the same time 8hrs only, was very nice.
Next time I'll cure a bigger piece of a lesser cut of meat(Maybe Scotch fillet, Rump or Round) with less curing salt mix, some sugar, herbs and spices, less time on curing and longer development time to allow for penetration.
Keep you posted.
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starstarstarstarstar 		smoked beef
by: Anonymous

My husband is very interested in how do you do
dutch smoked beef, what type of beef, how long
do you smoke it, at what temperature. Any other
interesting details we need to know.
thanks Theo
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starstarstarstarstar 		I want to make rookvlees too.
by: Catran

HI Jan,

I'm also looking for a revipe to make rookvlees, I've made drogeworst with good result.

Have you found a recipe already?

Cheers,

Catran
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starstarstarstarstar 		Rookvlees?
by: SmokerBill

Hello Jan,
I've seen your question here for some time, hoping someone would be able to give you an answer. I researched all I could and couldn't find any information about rookvlees. How do you make Dutch Rookvlees? I'm sorry, but I just don't know.

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