Cecina De Wagyu Recipe

Trim and portion

Trim any excess silver skin from the Wagyu roast, leaving a thin layer of fat for flavor. If your butcher didn't pre-slice, trim into 1–1.5 cm (about 3/8–5/8 in) thick steaks or long strips for easier curing and drying. Pat dry with paper towels.

Prepare dry rub

In a bowl combine kosher salt, granulated sugar, smoked paprika, cracked black pepper, minced garlic, dried oregano, ground cumin, crumbled bay leaf and lemon zest. Mix thoroughly so spices are evenly distributed.

Marinade with vinegar and oil

Whisk red wine vinegar with olive oil and add to the dry mixture to form a damp paste. The mixture should be moist but not soupy.

Apply cure

Rub the paste all over each piece of Wagyu, massaging it into every surface. Place the coated pieces into a nonreactive container or a tray. If using vacuum bags, place meat and rub into the bag and vacuum-seal; otherwise stack in one layer or lightly overlapping with any excess rub evenly distributed.

Cure in fridge

Refrigerate for 24–36 hours, turning the meat once after 12–18 hours so the cure redistributes and the meat cures evenly. The salt will draw moisture out and the aromatics will penetrate the meat.

Rinse and dry

After curing, remove meat from the fridge. Rinse off the cure under cold running water to remove excess salt and spices, then pat very dry with paper towels. Let pieces air-dry on a rack in the refrigerator for 2–4 hours or until tacky to the touch.

Apply final pepper crust

Press additional coarsely cracked black pepper onto the exterior surfaces of the meat for a peppery crust.

Prepare smoker or oven

For a smoked cecina: preheat a smoker to 60–70°C (140–158°F). Use mild wood (apple or oak) and maintain low, consistent smoke. For a non-smoked version: preheat an oven or dehydrator to 60–68°C (140–155°F) with good airflow. Place a drip tray under the rack to catch juices.

Cold/hot smoking (optional)

If you prefer a subtle smoke: cold smoke for 1–2 hours before drying. For a deeper smoke, maintain low smoking during the first 4–6 hours. Avoid high temperatures that cook rather than dry the meat.

Dry the meat

Arrange cured pieces on racks with space between them for airflow. Dry at 60–70°C (140–158°F) for 6–12 hours depending on thickness and desired texture. Check every 2 hours after 6 hours. The finished cecina should be firm but still slightly pliable (not brittle). Thinner slices will finish sooner.

Cool and rest

Remove the cecina from the smoker/oven and let it cool at room temperature for 30–60 minutes. Then wrap in cheesecloth or place in a breathable container and refrigerate for 12–24 hours to let flavors meld and moisture equilibrate.

Slice and serve

Using a very sharp knife, slice the cured Wagyu very thinly across the grain. Serve drizzled with a little extra virgin olive oil, with toasted bread, pickles, and citrus wedges as desired.

Arrange thin slices on a platter. Drizzle with 1–2 tablespoons of extra virgin olive oil and garnish with pickled chilies or pickles alongside toasted bread. Squeeze citrus over individual portions if desired.