Process

Choosing the right cut of meat is extremely important when making traditional Mexican Carne Seca. It all begins with high quality, great lean cuts of beef as they are very flavorful. The meat is cut into very thin strips to ensure even drying.

The meat strips are marinated in a mixture of simple spices. This process not only adds flavor but also helps preserve the meat by drawing out moisture and preparing the meat for drying.

Hickory wood is burned in a smoker, and the smoke condenses, collecting in a reservoir as liquid smoke. This infused liquid smoke then enhances the flavor of the jerky, providing an all-natural taste.

The meat strips are dried in a low-temperature oven for several hours. Once dried, they are allowed to cool completely before being stored. They are kept in airtight containers to maintain its texture and flavor.

What is Carne Seca?

Carne Seca ("dried meat") in Spanish) is a type of dried beef used in Mexican cuisine.

How long is the meat dried for?

6 hours.

Is there another name for Carne Seca?

Yes, Cecina Seca.