Wagyu Cecina Recipe
Aged 12-16 Weeks, Pressed & Cold Smoked Wagyu. Hickory Pepper, Smoky
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredient
Marinade
Method
Preparation of Wagyu
- 1
Trim the Wagyu
Carefully trim any excess fat from the Wagyu beef, ensuring to retain some fat for flavor.
- 2
Slice the Beef
Slice the Wagyu beef thinly, about 1/8 inch thick, against the grain to ensure tenderness.
Marinating and Smoking
- 3
Prepare Marinade
In a bowl, mix the sea salt, black pepper, garlic powder, onion powder, and smoked paprika together.
- 4
Season the Beef
Rub the spice mixture evenly over all slices of the trimmed Wagyu beef, ensuring each piece is well-coated.
- 5
Cold Smoke the Beef
Place the seasoned Wagyu slices on a smoking rack and let them sit for about 30 minutes to absorb the flavors.
- 6
Prepare Smoker
Set up your smoker with hickory wood chips and preheat to a low temperature, ideally around 80-90°F (27-32°C).
- 7
Smoke the Beef
Place the rack with seasoned beef in the smoker, allowing it to smoke for about 2 hours, turning the pieces halfway through.
- 8
Aging the Beef
After smoking, remove the cecina and let it cool. Wrap it in butcher paper and place it in the refrigerator for 1-2 weeks to age.
