Thread: Cecina?
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Unread 04-25-2013, 04:25 PM   #6
vafish
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Quote:
Originally Posted by ssv3 View Post
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)

basturma step by step - YouTube
Doesn't seem quite right. My understanding of cecina is that it is sliced thin, then cured and partially dried in the sun. Kind of like starting beef jerky but not letting it dry all the way.
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