Mexican Jerky Recipes

SMOKED CARNE SECA: MEXICAN JERKY

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.

MEXICAN JERKY

Steps:

• Combine all ingredients except meat (I mix it all up in a ziploc bag).
• Add sliced meat and marinate 4 hours or overnight.
• Drying time depends on how you dry it.
• I put it in my dehydrator for about5 hours.

CARNE SECA

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.