Cecina?

vafish · Apr 25, 2013

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.

Bearsmokes · Apr 25, 2013

Found this link, maybe it will help out. Cecina

teej · Apr 25, 2013

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.

ssv3 · Apr 25, 2013

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/2010/10/homemade-basterma-labor-of-love.html

A link with pics of the process

http://forums.egullet.org/topic/140778-basturma-pastirma-

and wiki

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

youtube tutorial (sort of)

[ame="http://www.youtube.com/watch?v=rdg_2BtsxEk"]basturma step by step - YouTube[/ame]

vafish · Apr 25, 2013

Bearsmokes said:
Found this link, maybe it will help out. Cecina

Thanks,

That link lead me to this one

http://www.mexican-authentic-recipes.com/beef-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.

vafish · Apr 25, 2013

ssv3 said:
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/2010/10/homemade-basterma-labor-of-love.html

A link with pics of the process

http://forums.egullet.org/topic/140778-basturma-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.

ssv3 · Apr 25, 2013

Got it. I guess I glanced through your post and google but had it backwards since I'm at work.

ssv3 · Apr 25, 2013

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."

code3rrt · Apr 25, 2013

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

vafish · Apr 25, 2013

code3rrt said:
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.

ssv3 · Apr 25, 2013

vafish said:
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.

landarc · Apr 25, 2013

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.

Cecina?

vafish

Full Fledged Farker

Bearsmokes

Knows what a fatty is.

teej

Knows what a fatty is.

ssv3

somebody shut me the fark up.

vafish

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vafish

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ssv3

somebody shut me the fark up.

ssv3

somebody shut me the fark up.

code3rrt

Babbling Farker

vafish

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ssv3

somebody shut me the fark up.

landarc

somebody shut me the fark up.

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