📝 About This Recipe
Hailing from the wind-swept heights of the Zlatibor plateau in Serbia, Užice Prosciutto is a masterclass in the ancient art of curing. Unlike its pork-based Mediterranean cousins, this 'Govedja Pršuta' is crafted from the finest lean beef, cured in sea salt, and cold-smoked over beechwood to achieve a deep ruby hue and a profound, savory depth. It is a legendary Balkan delicacy that represents the perfect harmony between mountain air, pristine ingredients, and patient craftsmanship.
🥗 Ingredients
The Meat
- 5 kg Beef Eye of Round or Top Round (high-quality, lean grass-fed beef, trimmed of all silver skin and surface fat)
The Cure
- 500 g Coarse Sea Salt (natural, non-iodized salt is essential for proper curing)
- 50 g Granulated Sugar (helps balance the salt and feed beneficial bacteria)
- 2 tablespoons Black Peppercorns (toasted and coarsely cracked)
- 4 pieces Dried Bay Leaves (crumbled finely)
- 1 tablespoon Garlic Powder (for a subtle aromatic undertone)
The Smoking Fuel
- 10-15 pieces Dry Beechwood Logs (the traditional wood for Užice-style smoking)
- 1/4 cup Juniper Berries (thrown onto the coals for the final aromatic smoke)
👨🍳 Instructions
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1
Begin by cleaning the beef thoroughly. Remove every trace of fat, gristle, and silver skin. Cut the beef into long, uniform rectangular blocks (muscles) approximately 10-15 cm wide and 30-40 cm long.
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2
In a medium bowl, combine the sea salt, sugar, cracked peppercorns, crumbled bay leaves, and garlic powder to create your curing rub.
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3
Massage the salt mixture vigorously into every side of the beef pieces. Ensure the meat is completely coated in a visible layer of salt.
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4
Place the salted meat into a non-reactive container (wood or food-grade plastic). Stack the pieces tightly and place a weighted board on top to help express moisture.
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5
Store the meat in a cold environment (0-4°C) for 7 to 10 days. Every 2 days, rotate the pieces and drain any liquid (brine) that has collected at the bottom.
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6
After the curing period, remove the meat and rinse briefly in cold water to remove excess surface salt. Pat the pieces bone-dry with lint-free towels.
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7
Using a sharp needle, thread a heavy-duty butcher's twine through the thicker end of each meat piece, forming a loop for hanging.
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8
Hang the meat in a well-ventilated, cool room for 24 hours to 'equalize' and form a slight skin (pellicle) before smoking.
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9
Prepare your smokehouse or cold smoker. Use beechwood to create a 'cold smoke'—the temperature must never exceed 15-20°C (59-68°F). The goal is to flavor and dry, not to cook.
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10
Smoke the beef for 4-6 hours daily over the course of 10-15 days. During the intervals between smoking, let the meat hang in the natural, cool mountain air (or a controlled humidity room).
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11
On the final day of smoking, add the juniper berries to the beechwood coals to impart a signature Zlatibor aroma.
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12
The prosciutto is ready when it has lost about 35-40% of its original weight, feels firm to the touch, and displays a dark purple-red interior when sliced.
💡 Chef's Tips
Always use the leanest cuts of beef; fat in beef prosciutto can turn rancid during the long drying process. Temperature control is vital; if the smoke is too hot, the outside will seal (case hardening), trapping moisture inside and causing spoilage. If you see white mold, wipe it off immediately with a cloth dipped in strong vinegar or salty water. For the best results, wait for a period of dry, cold winter weather to begin the process, as the 'Kosava' wind is a traditional secret ingredient. When slicing, always cut against the grain into paper-thin translucent sheets to maximize the tenderness.
🍽️ Serving Suggestions
Serve on a wooden board with 'Kajmak' (Serbian clotted cream) and warm 'Uštipci' (fried dough balls). Pair with a robust Balkan red wine like Vranac or a glass of chilled Plum Rakija. Accompany with pickled cornichons, spicy peppers, and hard mountain cheeses like Njeguši. Include a side of fresh spring onions and radishes for a crisp, peppery contrast to the smoky beef.