Carne Seca Beef Jerky Recipe

Serves/Makes: 3 lbs


  • 3 pounds raw jerky meat, preferably lean flank steak, cut into 1/4 inch slices
  • 2 teaspoons Ground oregano
  • 2 teaspoons Salt
  • 3/4 cup Red Wine or Cider Vinegar
  • 2 large Onions, finely chopped
  • 2 Cloves garlic, sliced or mashed
  • 1/2 teaspoon Fresh Course Black Pepper
  • 1 teaspoon Liquid Smoke (optional – to add smoke flavor without a smoker)


1. Mix all ingredients to make a marinade and soak meat in marinade 24 hours. It is usually best to place everything in a zipper bag and refrigerate overnight.

2. The next day, if using your oven to dry, cover your oven racks with foil and preheat to 180 degrees F.

Carne Seca Beef Jerky Recipe

3. Remove meat from marinade, drain, and transfer to oven racks (or smoker) to dry for approximately 6-8 hours; depending on how thick the meat was sliced.

4. Be sure to keep the oven door slightly ajar so moisture can escape and the meat can dry more thoroughly. A couple of potholders in the oven door should do the trick.

5. The jerky is done when meat has turned brown, feels hard and is dry to the touch.

This recipe for Carne Seca makes 3 lbs.