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Unread 04-25-2013, 11:22 AM   #1
vafish
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Default Cecina?

Anyone around here ever make it from scratch?

I've done a google search for recipies, but all seem to use it in dishes but no explanation of how to make it other than it is thinly sliced beef, salted and slightly dries in the air or smoked.

Had some at a restaurant last night and it was awesome. The menu said it was thinly sliced beef cured with salt, lime, and spices. I might just have to go with that and make my own.
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Unread 04-25-2013, 11:27 AM   #2
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Found this link, maybe it will help out. Cecina
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Unread 04-25-2013, 11:30 AM   #3
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The menu said it was thinly sliced beef cured with salt, lime, and spices.

This sounds like Ceviche, which is fish cook via this method. The meat doesn't actually get "cooked", but rather the raw meat is soaked in this mixture and then served.
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Unread 04-25-2013, 02:29 PM   #4
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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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Unread 04-25-2013, 04:18 PM   #5
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Quote:
Originally Posted by Bearsmokes View Post
Found this link, maybe it will help out. Cecina
Thanks,

That link lead me to this one

http://www.mexican-authentic-recipes...ef-cecina.html


However what I had last night definitely had a lime flavor to it and the meat was seared before it was served. I guess the lime juice could have been added as it cooked.
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Unread 04-25-2013, 04:25 PM   #6
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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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Unread 04-25-2013, 04:58 PM   #7
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Got it. I guess I glanced through your post and google but had it backwards since I'm at work.
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Unread 04-25-2013, 05:06 PM   #8
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Now I'm officialy confused after this:

http://spanishfood.about.com/od/tapas/a/Cecina.htm

"It is usually sliced very thin and served as an appetizer by itself, or with bread and/or fruit."
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Unread 04-25-2013, 05:12 PM   #9
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Sometimes you gotta be careful going off of what a restaraunt names a dish or item. Many times it can be their "version" of that dish, and sometimes the interpretation can become very "loose" if you will.

It looks like you have some great info here from the forum, now you just have to play with it all to find what you like.

Anyway, sounds like an interesting dish, you'll have to let us know what you come up with.

KC
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Unread 04-25-2013, 06:57 PM   #10
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Quote:
Originally Posted by code3rrt View Post
Sometimes you gotta be careful going off of what a restaraunt names a dish or item. Many times it can be their "version" of that dish, and sometimes the interpretation can become very "loose" if you will.

It looks like you have some great info here from the forum, now you just have to play with it all to find what you like.

Anyway, sounds like an interesting dish, you'll have to let us know what you come up with.

KC
Will definitely post pics and my recipe when I get it worked out.

May have to go back to the restaurant for another serving to make sure I get it right.
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Unread 04-25-2013, 07:19 PM   #11
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Quote:
Originally Posted by vafish View Post
Will definitely post pics and my recipe when I get it worked out.

May have to go back to the restaurant for another serving to make sure I get it right.
Hey Fish,

I honestly think it's salt cured first, dehydrated and then sliced really thin or somehow in that order. I can't imagine them slicing it thin then air drying. That would take forever and pretty much be a PITA. Regardless keep us posted what you find because now I'm really curious.
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Unread 04-25-2013, 07:23 PM   #12
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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.
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