Carne Seca

""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."
 
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Ready In:
24hrs 6mins
Ingredients:
8
Serves:
15
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ingredients

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directions

  • 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.

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