Cecina is a meat product with roots in the tradition of preserving meat through salting and air-drying or oven-drying. It originated in Spain and has been adopted and adapted in various Latin American countries, where it goes by different names and presentations depending on the region. In Mexico, for example, cecina usually refers to marinated and dried beef or pork, while in countries like Argentina or Bolivia, the term can have variations in preparation and the type of meat used. In Central America and other places, it is also known as "dried meat" or "dehydrated beef." This traditional technique allows meat to be preserved for long periods while also enhancing its flavor through marinades with spices and sauces.
Cured meat ii
How to Prepare Cecina II
Remove the fat from the meat and place the boneless round steak in the freezer.
When it is semi-cold, it can be easily cut into 3/8 or 1/4 inch strips.
Combine soy sauce, Worcestershire sauce, ketchup, pepper, garlic powder, onion salt, and salt in a large bowl.
Marinate the meat for 1 hour with the sauce in the refrigerator, then drain in a colander.
Place the meat on baking trays to dry.
For faster drying, do not overlap the meat and flip it at least once during the drying process.
Dry in the oven at 145 degrees (I use 155 degrees) for 8 to 10 hours on baking sheets.
It is ready when it bends like a green willow without breaking.
Refrigerate for long-term storage.
Ingredients (8)
- Round Bone-In Steak
- Soy Sauce
- Worcestershire Sauce
- Ketchup
- Pepper
- Garlic Powder
- Onion Salt
- Salt
Instructions (9 steps)
- 1 Remove the fat from the meat and place the [meat] in the freezer
- 2 When it is semi-frozen, it can be easily cut into 3/8 or 1/4 inch strips
- 3 Combine everything in a large bowl
- 4 Marinate the meat for 1 hour with the sauce in the refrigerator, then drain in a colander
- 5 Place the meat on baking trays to dry
- 6 For faster drying, do not overlap the meat and turn it over at least once during drying
- 7 Dry in the oven at 145 degrees [I use 155 degrees - Tom] for 8 to 10 hours on baking trays
- 8 It is ready when it bends like a green willow without breaking
- 9 Refrigerate for long-term storage
Nutritional Information
Calories:
117 kcal
Protein:
16%
Carbohydrates:
7%
Fat:
0%
Sugar:
46%
Sodium:
250%
Percent Daily Value for nutrients; calories are shown in kcal.