Thread: Cecina?
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Unread 04-25-2013, 02:29 PM   #4
ssv3
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Here is an Armenian version of making it. I find that it tastes the absolute best when ribeye is used. Every region of the world has their variation in spices used but bottom line this is how it's made.

http://www.thearmeniankitchen.com/20...r-of-love.html

A link with pics of the process

http://forums.egullet.org/topic/1407...urma-pastirma-

and wiki

http://en.wikipedia.org/wiki/Pastirma

youtube tutorial (sort of)

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