Cold Smoked Rump Steak – Cold Smoked Then Grilled to Tasty Perfection!!! Part 8 Smoking & Curing

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Cold Smoked Rump Steak - Cold Smoked Then Grilled to Tasty Perfection!!! Part 9 Smoking & Curing
Recipe type: Steak / Smoking / Barbecue
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
The concept of this recipe was passed on to me by Dennis Correa, the owner of Smoke Daddy. To cold smoke these steaks, I am using the Smoke Daddy cold smoke generator which has proved to be absolutely amazing throughout this series.
  • 4 x 250g Rump steaks
  • 60ml Demarara or treacle sugar
  • 15ml Himalayan rock salt
  • 15ml Cracked black pepper
  1. Pat the steaks dry using kitchen paper.
  2. Transfer the steaks to a rack that has been positioned at an angle over a drip pan.
  3. Fire up your cold smoker. I am using hickory chips which produce a strong, thick smoke, but you can use any flavor of your choice.
  4. After a minute or 2, the smoke generator will be pumping out loads of smoke. Place the steaks in the barbecue and allow them to smoke for 45 minutes.
  5. Remove the steaks from the smoker and wrap them individually in cling-wrap. Allow these to stand at room temperature for a further 45 minutes.
  6. To make the rub, combine the Demerara sugar with the Himalayan rock salt and the cracked black pepper.
  7. Sprinkle the mixture onto both sides of the steaks and use the back of a spoon to polish the rub into the surface of the meat.
  8. Heat a ribbed skillet over high heat and grill the steaks to your preference of doneness. Remove the steaks from the grill and allow them to rest for 5 minutes before serving with the accompaniments of your choice.


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