Raw Smoked Blackmore Wagyu

Preparation info

  • Difficulty

    Easy

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

Ingredients

  • 800 g (1 lb 12 oz) centre-cut blackmore wagyu rump
  • 150 g ( oz) mixture of hickory and maple wood chips

Method

Cut the Wagyu into 4 equal portions.

In a cold smoking apparatus smoke the Wagyu over the wood chips for 1½ hours being careful to keep the Wagyu at a consistent 4°C (39°F).