Slow Cooked Smoked Beef Cheeks

Recipe by Charlotte Pike.

Ingredients

4 teaspoons	20 ml	sea salt
4		whole beef cheeks
2 tablespoons	30 ml	oak or mesquite wood chips or shavings

Rub the salt into the beef and put in a shallow Pyrex, glass or ceramic dish, cover and transfer to the fridge for between 30 minutes and 2 hours.
Remove from the fridge and rinse them well under cold running water.
Dry them thoroughly on kitchen paper and set on a plate ready to smoke.
Place the wood in a hot smoker. When it is at the correct stage, place the cheeks on the rack and smoke for 20 minutes. They will shrink a little as they smoke.
The cheeks can be pan-fried in a little olive oil to seal them and then added, whole, to a casserole and cooked for at least 3 hours.