Se'i Meat: Indonesian Smoked Beef

Daging Sei Asap. Credit: id.wikipedia.org

"Sei" meat is a typical processed meat products in Nusa Tenggara Timur (NTT) province that traditionally processed by fumigation . Cut to length with a diameter of 2-2.5 cm . Processed by giving salt or curing followed by fumigation using Kosambi wood .

The procedure making of "sei" meat is to cuts of beef lengthwise , then salted . Curing the material is a mixture of salt and saltpeter with usage amount of 500 grams of salt and 150 grams of saltpeter to 20 kg of beef . Curing method start with the ingredients sprinkled directly on the surface of the meat and done it while kneading . Curing meat wrapped in plastic bags , tied and hanged . Hanging the meat adapted to long of the curing treatment , and smoked meat for 90 minutes , then were raised and cooled .

Curing time for 12 hours with wood Kosambi have a highest organoleptic value to the smell , texture , taste and appearance . In terms of food safety, the meat does not contain Sallmonela. And after storaging for 2 weeks on, have the presence of E. coli. But the residue Nitrate and Nitrite of materials used are still below the maximum limit allowed .

Among the people of NTT , the meat is usually served with bose corn that also one of the specialties of Timor . Bose corn and sei meat usually served to entertain guests from out of province. By local communities sei usually process by frying or sauteed and mixed with vegetables .