Thread: Cecina?
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Unread 04-25-2013, 07:23 PM   #12
somebody shut me the fark up.

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Join Date: 06-26-09
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I have seen a product out here that is similar to what you are describing, but, the family was from Central Mexico. They indeed, slice the meat into thin strips, massage it with salt, then add seasonings (which I thought was cumin and chile) then they would dry it in a big mesh box. This was then recooked with various things, it was delicious. It is also similar to Machaca, which is air dried in pounded medallions, then pounded again to break it into shreds, where it is rehydrated in cooking.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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