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Carne Seca
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- #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
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.
nutrition data
Nutritional data has not been calculated yet.
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