Maximus oven-dried and smoked filet mignon

Dried and smoked pork tenderloin

This delicious wood-fired oven smoking recipe will allow you to test your Maximus differently and discover a little-known aspect of the appliance.
You'll need patience, as you'll have to follow three steps and then wait three weeks before enjoying this dried pork tenderloin. But what a treat! Find the full video at the end of the recipe.

THE RECIPE IN VIDEO

INGREDIENTS

A 1kg pork tenderloin
420g of coarse salt
10g of pink peppercorns
A mixture composed of 5g of rosemary, 5g of thyme and 5g of cumin
A little walnut oil
Others
Also plan on having 5 L of wood chips, ideally beech, and a ham net.

INSTRUCTIONS

Day 1
First and foremost, be sure to wash your hands thoroughly before each step, as you will be working with raw meat, so impeccable hand hygiene is essential. You can also wear gloves if you prefer.
Place the tenderloin in a dish and rub it thoroughly with all of the salt. Make sure the salt penetrates all the pores.
Keep the tenderloin at a maximum of 15°C for 24 hours. Be careful not to exceed the salting time, otherwise the meat will be inedible due to excessive saltiness.
Day 2
After 24 hours of rest, we will desalinate our filet mignon.
Start by removing most of the salt by hand.
Rinse your filet mignon with clean water.
Check that no grains of salt remain on the meat, then remove excess water by rubbing with your hand.
Place your meat in the refrigerator for 24 hours, either hanging it using a meat hook, or placed on a rack so that air circulates well around it.
Day 3
Today is the day it all happens: we are going to smoke our meat using our Maximus wood-fired oven.
Brush your meat with walnut oil to allow the herbs and spices to adhere. Make sure to cover all areas.
Scatter the pink peppercorns over the meat and rub them in.
Finally, add the aromatic herbs and rub them into the meat to distribute them evenly.
Maximus Oven-Smoked Meat
Place wood chips, ideally beech wood, on one side of your Maximus.
Ignite the wood chips.
Place the filet mignon on a rack and put everything in the Maximus oven, opposite the wood chips.
Extinguish the flame on the wood chips to allow them to burn out quietly.
Place the protection provided with the oven along the wood chips to ensure that the meat does not heat up during smoking.
Close the oven and let the meat smoke for about 3 to 3.5 hours.
When the smoking time is over, open the chimney to let the smoke escape.
Take your filet mignon out of the oven and immediately wrap it in a clean ham net.
Place your tenderloin in the refrigerator and wait 3 weeks for it to dry.
Day 4 – After 3 weeks
This is the big day, you're going to be able to enjoy your filet mignon!
All you have to do is take it out of the net and slice it thinly before sharing it with friends, accompanied by a nice cold beer. And above all…start preparing the next one!