This dry rub works especially well with meat strips cooked on hooks inside the Apostol BBQ Oven.

• 18g fine salt
  
• 4g dried thyme
  
• 5g paprika
  
• 3g garlic granules
  
• 2g onion granules
  
• 3g coarsely ground black pepper
  
• 1g mustard powder
  

Cut the meat into strips approximately 70–100 mm wide. Avoid making the strips too thin, as they may dry out during smoking.

Rub the entire mixture evenly, coating every surface and edge. Place the meat in a sealed food-safe container or bag and refrigerate for minimum 24 hours.

Turn the pieces after approximately 12 hours to redistribute the moisture and seasoning.

Do not add water or oil.

Remove from the refrigerator and wipe away any thick clumps of seasoning. Do not rinse the meat.

Place the meat on a wire rack, uncovered, in the refrigerator for 4-8 hours. The surface should feel dry and slightly tacky before smoking. This helps the smoke adhere evenly to the meat.

Insert the hook through the thickest end of each strip.

Push the hook through at least 30 - 40 mm of firm meat. Do not place the hook through fat alone, as the fat may soften and tear during cooking.

Leave enough space between the strips for smoke and hot air to circulate freely. The pieces must not touch each other or the walls of the cooking chamber.

Make sure the strips securely suspended before closing the oven.

Preheat the cooking chamber to approximately 100°C before adding the meat.

Hang the strips inside the cooking chamber and maintain a temperature between:

90°C and 120°C

Smoke using hard wood for approximately 3 hours.

Cooking time is only a guide. Always check the internal temperature in the thickest part of the meat strips.

The meat must reach a safe internal temperature before serving. For a tender strips of meat aim for:

70°C to 72°C internal temperature

If has not reached the required internal temperature after 3 hours, continue cooking.

Remove the meat from the hooks carefully and allow it to rest for 20 -30 minutes before slicing.

For firmer, cleaner slices, allow to cool completely and refrigerate it overnight.

This recipe is intended for meat that will be hot-smoked, refrigerated and eaten within a normal cooked-food storage period (about a week in the fridge).

It is not a curing recipe for shelf-stable meat and does not use curing salt or sodium nitrite.