Mexican Carne Seca
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5.0
39 reviews
Excellent
Mexican Carne Seca
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This is basically Mexican jerky. I make mine with venison, but you can use beef, lamb, goat or pork. It's often made with dried, ground chiles, but you can skip that if you want. It's better when smoke dried, but you can use a dehydrator set at 145F or an oven set on "warm."
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Ingredients
- 2 pounds venison
- Juice of 3 to 4 limes
- 2 tablespoons fine-grained salt
- 1 to 2 tablespoons dried, ground chiles or paprika
Instructions
- Slice the meat to about 1/8 to 1/4 inch thick. Remove any excess fat.
- Moisten the meat with the lime juice. Mix the salt and chiles together and coat every slice of venison with it. Press the mixture into the meat. Let this set in the fridge for at least 8 hours and up to 3 days.
- Lay the meat out in one layer on the grates of a smoker or dehydrator. Smoke at 165F or dehydrate at 145F until the meat is dry, about 2 to 4 hours. Pull it when it's pliable if you want to eat it within a week or two, and dry it brittle if you want it to keep for a long time, or make machaca.
Nutrition Information
Show Details
Calories
143kcal
(7%)
Carbohydrates
1g
(0%)
Protein
26g
(52%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
96mg
(32%)
Sodium
1804mg
(75%)
Potassium
420mg
(12%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1295IU
(26%)
Calcium
12mg
(1%)
Iron
4.4mg
(24%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 26g | 52% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 96mg | 32% |
| Sodium | 1804mg | 75% |
| Potassium | 420mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1295IU | 26% |
| Calcium | 12mg | 1% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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