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Cecina de Leon

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John Warr

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Aug 20, 2009, 4:41:56 AM8/20/09
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Hi. Does anyone have a recipe / technique for making Cecina de Leon or
any of its regional variants ? I have made jerky, biltong, bresaola in
the past but as I have both a dehydrator, a cellar and a smoker I think
it would be rude not to try my hand at cecina.

John

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Dutch

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Oct 12, 2009, 3:53:09 PM10/12/09
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John, I saw your query while searching for something else and have a
small amount of info for you RE Cecina. You may e-mail me @
dutchf...@hotmail.com if this doesn't work.
Trying to post it now.

Spanish Dried Beef - Cecina De Leon

Cecina de Le�n
is cherry coloured to maroon, and has a slight veining of fat, which
provides its characteristic juiciness. It is slightly salty and has a
fairly fibrous consistency. It is salted for a minimum of 0.3 days and
maximum of 0.6 days per kg and then washed in warm water. It then goes
through a process of removing the water to produce the micro flora and
channel the enzymatic hydrolysis of biochemical processes that produce
the characteristic aroma and flavour. It is then oak-smoked for 12 to 16
days and dried. The whole process takes a minimum of seven months from
the day of salting.Information from:

'Category:Spanish recipes, tested recipes with photographs. Cookipedia;
The home cook's Wiki. Printable recipes'
(http://www.cookipedia.co.uk/wiki/index.php/Category:Spanish_recipes)

Hope this helps, All the best, Dutch


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Dutch
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John Warr

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Oct 22, 2009, 10:45:34 AM10/22/09
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Dutch wrote:

>
> John, I saw your query while searching for something else and have a
> small amount of info for you RE Cecina. You may e-mail me @
> dutchf...@hotmail.com if this doesn't work.
> Trying to post it now.
>
> Spanish Dried Beef - Cecina De Leon
>

> Cecina de Lesn

> is cherry coloured to maroon, and has a slight veining of fat, which
> provides its characteristic juiciness. It is slightly salty and has a
> fairly fibrous consistency. It is salted for a minimum of 0.3 days and
> maximum of 0.6 days per kg and then washed in warm water. It then goes
> through a process of removing the water to produce the micro flora and
> channel the enzymatic hydrolysis of biochemical processes that produce
> the characteristic aroma and flavour. It is then oak-smoked for 12 to
> 16 days and dried. The whole process takes a minimum of seven months
> from the day of salting.Information from:
>
> 'Category:Spanish recipes, tested recipes with photographs.
> Cookipedia; The home cook's Wiki. Printable recipes'
> (http://www.cookipedia.co.uk/wiki/index.php/Category:Spanish_recipes)
>
> Hope this helps, All the best, Dutch

Thanks.

I have a friend in Spain who has shared his uncle's method with me :-)

--
John Warr - A man in a flame proof suit :-)

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