Это обычная говядина, или язык ангусский? Ждем с нетерпением рецепт, я давно хотел к языкам подобраться.

Станислав, я понял. Пакет ветчины сесины говяжьей я прикончил, сейчас ем сесину- язык той же конторы, уопчено вяленый.

Вот сесина по-Вейтсу. Станислав, Ваше мнение?
2 ounces (60 g) Basic Salazón (see recipe on p. 111) 6%
Coarse sea salt, to cover
OPTIONAL
⅛ ounce (3 g) DQ #2 or Instacure #2 curing salt mix .3%
1 Weigh the meat to obtain its green weight; record the weight for later.
2 Place the Basic Salazón in a small bowl. If using, whisk in the curing salt. Set aside.
3 Place the beef on a work surface, such as a baking sheet. Rub the curing mixture into
the meat, pressing hard and distributing it evenly over its entire surface. Place the
meat and any leftover curing mixture into a large foodsafe container.
4 Cover the meat with some plastic wrap and weigh it down with a few cans. Close the
container and refrigerate the meat overnight.
5 Remove the cans and plastic wrap and pour the coarse salt onto the meat until it is
completely covered with salt. Re-cover the meat with the plastic wrap, replace the
cans, and return the closed container to the refrigerator for 1/2 day per 2.2 pounds (1
kg) of meat, flipping the meat every day to redistribute the cure and then covering it
again with the salt.
6 Remove the meat from the cure and rinse it thoroughly under cold water. Pat the meat
dry and set it aside on a clean plate.
7 Tie one end of the meat securely with butcher’s twine and secure a loop in order to
hang it.
8 Hang the cecina in a drying chamber set at 54°F to 60°F (12°C to 16°C) and 80% to
85% relative humidity. The cecina should remain in the chamber for 15 to 45 days
(this will depend on the green weight of the meat). You will know when the meat is
ready when it loses around 8% to 10% of its green weight (see p. 76 for details).
9 Stock a large cold smoking chamber with oak wood and bring the temperature to 90°F
(30°C) and the relative humidity to 80% to 85%. Hang the cecina in the smoking
chamber and smoke for 7 to 10 days, or break it up into 4-hour-long sessions for 10 to
12 days, returning the cecina to the drying chamber set at 54°F to 60°F (12°C to 16°C)
and 80% to 85% relative humidity in between sessions (see Notes).
10 Return the cecina to the drying chamber set at 54°F to 60°F (12°C to 16°C) and 80%
to 85% relative humidity for 3 to 4 months, until it has lost about 35% of its green
weight.
11 Serve the cecina as you would a jamón—sliced runway-model thin and laid out on a
plate.

Станислав, а еще он применяет (60 g) Basic Salazón 6% от веса мяса. Это смесь 75% соли и 25% сахара. Ваше мнение?

Буду тренироваться делать сесину. У Вас на фото – это нога той иберийской, которую Вы разделывали? Уже и жирком с перцем намазали?

Красиво очень. Чем Вы ее обмазывали?

В Киеве Cecina de León I.G.P. Энтрепеньяс. 1,2 кг стоит 30 евро (25 кило). Ломо де кабеса Майораль 18 евро за килограмм, Салчичон Иберико Сьерра Асуага 27 евро, Собрасада де Майорка D.O.P. 12 евро, как то так. Станислав, правда что сесину обмазывают свиным жиром, или врут люди?