Best Carne Seca Jerky Marinade Recipes

Smoked Carne Seca: Mexican Jerky image

Provided by Brad Prose

Categories Beef

Time 2h40m

Number Of Ingredients 4

2 lbs well-trimmed eye of round roast, sliced 1/8 to 1/4″ thick against the grain
1 dried guajillo chile
1 ½ tbsp fine sea salt
1 lime, halved

Steps:

Toast the dried chile in a hot skillet for about 30-40 seconds on each side to lightly toast it. Remove it from the pan and allow it to cool to room temp. Remove the stalk and seeds, and break it into manageable pieces. Place into a spice grinder and pulverize into powder. Mix this chile powder with the salt well and set aside.
Place the meat in a large container with a lid. Season the meat liberally on both sides with the spice mix. Squeeze both halves of the lime all over the meat, and mix well to make sure everything is coated. Place the lid on the container and allow the meat to marinade in the fridge for at least 4 hours or overnight.
Preheat the smoker to a low temperature, aim for 160-180˚F. Arrange the meat on racks or mats, making sure that the meat has space between each slice. Smoke the meat for 2 hours and check them, until they are pliable and firm. Some pieces will be ready sooner than others.
Allow meat to cool to room temperature. Transfer to a paper bag and store in a cool, dark place for up to 2 weeks.

Carne Seca image

Provided by EdsGirlAngie

Time P1DT6m

Yield 15 serving(s)

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 120.3, Fat 4.8, SaturatedFat 2, Cholesterol 31.8, Sodium 353.7, Carbohydrate 1.8, Fiber 0.3, Sugar 0.6, Protein 16.6

Carne Seca image

Provided by Honey Sweet

Categories Meat

Time 7h

Yield 30 Strips

Number Of Ingredients 7

2 lbs flank steaks
1 cup dry red wine
1/2 cup soy sauce
1 cup Worcestershire sauce
1/2 cup red wine vinegar
1 tablespoon black peppercorns, crushed
4 garlic cloves, mashed

Steps:

Place the flank steak in the freezer for an hour or so, until it is very firm -but not frozen- to make slicing easier.
With a long, sharp knife, cut the meat into diagonal slices less than 1/4in (6 mm) thick.
Lay the slices flat in a large glass or enamel baking dish.
Combine the red wine, soy sauce, Worcestershire sauce, vinegar, peppercorns and garlic.
Pour over the meat, cover, and marinate in the refrigerate for about 4 hours, turning the slices occasionally.
Remove the meat from the marinade and pat it dry with an absorbent paper towels.
Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets.
Place in a 175°F (80°C) oven for about 2 to 3 hours, until dry and dark brown, but still pliable.
Watch it closely; during the last half hour or so the meat can burn quickly.
Let cool completely, then store airtight.