Prep 24 hrs
Cook 6 mins
"Dry Meat", basically... a kind of Mexican jerky. The seasoning is deliciously subtle, and doesn't detract from the flavor of the beef. If you're ready for something a little different in jerky, this is it. I dry mine in the oven, but obviously you can do this in a dehydrator or smoker.
- 2 1⁄2 lbs lean flank steak, cut into 1/4 inch slices
- 2 teaspoons ground oregano
- 2 teaspoons salt
- 3⁄4 cup red wine vinegar or 3⁄4 cup cider vinegar
- 2 onions, chopped
- 2 cloves garlic, sliced
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1 teaspoon liquid smoke
- Place all ingredients in a plastic zipper bag and refrigerate overnight.
- The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F.
- Transfer drained meat to baking racks and dry for approximately 6 hours; depending on how thick the meat slices are, drying could take between 5 and 7 hours.
- Be sure to place a couple of potholders in the oven door to keep it slightly ajar so moisture can escape and the meat can dry more thoroughly.