Lamb Cecina
A Spanish-inspired variation of Cecina, traditionally made with beef but here interpreted with tender-fibered lamb. The meat is cured, smoked, and air-dried until it develops a deep red color and a concentrated, nutty flavor. Ideally served sliced paper-thin with olive oil and lemon.
Ingredients(for 1 kg)
Instructions
Curing
12–16 daysMix all dry ingredients into a curing blend and massage thoroughly into the lamb meat. Seal in a vacuum bag at 4 °C and turn daily to ensure even penetration of the cure.
Rinsing and Preparation
3–4 hoursRinse the meat under cold water and pat thoroughly dry. Allow to air-dry in a cool, ventilated spot for 2–3 hours so the surface becomes receptive to smoke.
Triple Cold Smoking
3 days of 3–5 hours eachCold smoke with oak wood at max. 22 °C for 3–5 hours on three consecutive days. Between smoking sessions, rest the meat in the refrigerator at 4 °C.
Maturing
4–6 weeksHang the meat in a curing room or cellar at 10–14 °C and 75–80% relative humidity. Check daily for mold and wipe with lightly salted water if needed. A weight loss of 35–40% indicates optimal maturity.
Pro Tip
Oak wood is essential for authentic Cecina. For a deeper smoke note, a few rosemary sprigs can be added on the final smoking day, which pairs especially well with lamb.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.