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    You are in: Home / Recipes / Carne Seca Recipe
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    Carne Seca

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 6 mins

    24 hrs

    6 mins

    EdsGirlAngie's Note:

    "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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place all ingredients in a plastic zipper bag and refrigerate overnight.
    2. 2
      The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

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    Nutritional Facts for Carne Seca

    Serving Size: 1 (28 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 120.3
     
    Calories from Fat 43
    35%
    Total Fat 4.8 g
    7%
    Saturated Fat 1.9 g
    9%
    Cholesterol 31.7 mg
    10%
    Sodium 353.7 mg
    14%
    Total Carbohydrate 1.8 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.6 g
    2%
    Protein 16.6 g
    33%

    The following items or measurements are not included:

    lean flank steak

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