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.

• Ready In: 24 hrs 6 mins
• Serves: 15

Ingredients

• 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

Directions

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