Carne Seca

Translated from Spanish Carne Seca means “dry meat”. It is the Mexican version of beef jerky. If you're ready for something a little different in beef jerky then you should give this a try.

This recipe uses a spicy marinade rather than a dry rub. The liquid smoke adds a smoky taste.

Carne Seca Recipe

2 1/2 lbs lean beef flank steak, cut into 1/4 inch slices
2 teaspoons ground oregano
2 teaspoons salt
3/4 cup red wine vinegar or cider vinegar
2 onions, chopped
2 cloves garlic, sliced
1/2 teaspoon fresh coarse ground black pepper
1 teaspoon liquid smoke

Place all the ingredients in a plastic zipper bag and refrigerate overnight.

I dry mine in the oven, but obviously you can do this in a dehydrator or smoker.

The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees.

Transfer the drained beef to the baking racks and dry for approximately 6 hours. Depending on how thick the beef slices are, drying could take between 5 and 7 hours.

Be sure to keep the oven door slightly ajar so moisture can escape and the Carne Seca can dry more thoroughly.

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