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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-25-2013, 11:22 AM | #1 |
Full Fledged Farker
Join Date: 12-19-11
Location: Commonwealth of Virginia
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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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04-25-2013, 11:30 AM | #3 |
On the road to being a farker
Join Date: 02-29-12
Location: Chatsworth, GA
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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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04-25-2013, 02:29 PM | #4 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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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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04-25-2013, 04:18 PM | #5 | |
Full Fledged Farker
Join Date: 12-19-11
Location: Commonwealth of Virginia
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Quote:
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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04-25-2013, 04:25 PM | #6 | |
Full Fledged Farker
Join Date: 12-19-11
Location: Commonwealth of Virginia
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Quote:
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04-25-2013, 04:58 PM | #7 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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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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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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04-25-2013, 05:06 PM | #8 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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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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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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04-25-2013, 05:12 PM | #9 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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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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Thanks from:---> |
04-25-2013, 06:57 PM | #10 | |
Full Fledged Farker
Join Date: 12-19-11
Location: Commonwealth of Virginia
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Quote:
May have to go back to the restaurant for another serving to make sure I get it right.
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04-25-2013, 07:19 PM | #11 | |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Quote:
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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04-25-2013, 07:23 PM | #12 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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