MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Thin-Sliced Strips of Beef / Cecina De Res Y Carne Seca
Categories: Mexican, Beef, Preserving, Dried
Yield: 1 Pound
1 1/2 lb Piece of eye of round
1 1/2 ts Salt
1 tb Freshly squeezed lime juice
1 1/2 ts Dried oregano
Using a very sharp knife (such as a boning, filleting or slicing
knife), trim the ends, top and bottom of the meat to make them flat,
giving you a roughly loaf-shaped chunk (weighing about 1 1/4 lbs).
Reserve the scraps for another use. Lay the meat so that its length
(and the grain) runs crosswise in front of you. Place one hand firmly
on top of the meat, then begin slicing at one end, parallel to the
work surface and 1/8" below the top (and, as you guessed, 1/8" below
the level of your hand). Work your way across the meat, but stop 1/8"
short of the other end, DO NOT CUT THROUGH. Remove your knife, turn
the meat 180^ and start a second cut across, 1/4" below the top. When
you've cut across about 1 inch, open out the top slice, bending it on
the 1/8" "hinge" that you left at the end. Lay your hand firmly on the
newly exposed top and continue cutting across, again 1/8" below the
surface, below your hand. Stop 1/8" from the end, turn the meat
around and begin a third slice 1/4" below what is now the top. Cut
across 1 inch, unfold the second slice, then continue your cut, 1/8"
below your firmly held hand. Work your way back and forth across the
meat, leaving 1/8" hinges at the end of each slice, until the entire
piece has been stretched out to a long, 1/8"-thick piece of meat.
Mix together the salt, lime juice and oregano, stirring until the salt
has mostly dissolved. Spread out the meat, smear the mixture on both
sides, then refold into its original shape. Let stand 1/2 hour. Unfold
the meat and hang it to dry in a dry place with good air circulation.
For Cecina (fresh or half-dried strips of beef): For dishes that call
for cecina, let the meat dry a few hours or overnight. Cut into
manageable-size pieces, cover and refrigerate; to ensure that the meat
doesn't dry any further, you may lightly rub both sides with oil. For
Carne Seca (jerky): For dishes that require jerky, let the meat hang
for at least 48 hours. If you plan to keep it for an extended period,
let it hang several days longer, then loosely wrap and store in a
cool, dry place.
Source: Authentic Mexican; Rick & Deann Groen Bayless.
From: Lyn Ortiz
MMMMM