Carne Seca

print recipe
email recipe
save recipe
add photo
add review
#4542

This carne seca (literally "dry beef") is full of flavor from a spiced marinade that gives a real bite to the smoked or oven-baked jerky strips.

serves/makes:

ready in:
over 5 hrs

ingredients

3 pounds sliced raw jerky meat such as top round or flank steak
2 teaspoons ground oregano
2 teaspoons salt
3/4 cup vinegar
2 large onions,finely chopped
2 cloves garlic, mashed
1/2 teaspoon coarse black pepper
1 teaspoon liquid smoke

directions

Combine the meat, oregano, salt, vinegar, onions, garlic, pepper, and liquid smoke in a large non-reactive container. Mix well. Let the meat marinate for 24 hours in the refrigerator.

Preheat the oven (or smoker) to 150-200 degrees F.

Remove the meat from the marinade (discard the marinade) and place on wire racks in the oven (or smoker). Cook for 7-8 hours, turning the pieces as needed, until the meat is hard and dry to the touch.

Store the carne seca in an airtight container.