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Dehydrated Recipes

Carne Seca Jerky | Commercial Dehydrators

When you want to snack on something that is delicious, you want to be sure it will satisfy. That's why this Carne Seca Jerky is perfect for you. It's the definition of delicious. Its perfectly chewy with the perfect spice kick from the chili powder, making it great to snack on.

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Machine recommendation
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Serves
2 pounds
Prep time icon
Prep time
Dehydration time icon
Dehydrating time
6 hours
Ingredients
  • 4 lbs. beef brisket
  • 2 dried Anaheim  
  • 1 tbsp sea salt
  • 2 limes
Ingredients
macros
  • 4 lbs. beef brisket
  • 2 dried Anaheim  
  • 1 tbsp sea salt
  • 2 limes
Instructions
  1. Trim the brisket and cut against the grain into slices of about 1/4 inch (6 mm)  thickness. Place in a bowl and set aside.
  2. Prepare a skillet and toast the chile in it for about 30 seconds per side. Remove stem and seed from the chile when cool.
  3. Break the chile pods into pieces and grind into a fine powder of desired consistency.
  4. Add the chile powder to a bowl and mix it with the fine sea salt.
  5. Add the chile-salt mix to the sliced beef brisket.
  6. Squeeze the lime juice over the beef and toss it all together to coat the beef as evenly as possible.  
  7. Cover up the bowl and place it in the fridge for 3 hours or more.  
  8. Set the sliced meat on your dehydrator racks.
  9. Ensure there's no overlapping.
  10. Set your dehydrator temperature to 145°F (63°C) and dehydrate for 2-3 hours. You may have to shuffle your dehydrator trays to ensure a uniform dehydration process.  
  11. When done, the sliced beef will be firm yet pliable.
  12. Allow the beef jerky to cool before transferring into a covered container that allows a bit of airflow.
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Machine recommendation
Main image
Prep time icon
Serves
2 pounds
Prep time icon
Prep time
Dehydration time icon
Dehydrating time
6 hours
Ingredients
  • 4 lbs. beef brisket
  • 2 dried Anaheim  
  • 1 tbsp sea salt
  • 2 limes
Ingredients
macros
  • 4 lbs. beef brisket
  • 2 dried Anaheim  
  • 1 tbsp sea salt
  • 2 limes
Instructions
  1. Trim the brisket and cut against the grain into slices of about 1/4 inch (6 mm)  thickness. Place in a bowl and set aside.
  2. Prepare a skillet and toast the chile in it for about 30 seconds per side. Remove stem and seed from the chile when cool.
  3. Break the chile pods into pieces and grind into a fine powder of desired consistency.
  4. Add the chile powder to a bowl and mix it with the fine sea salt.
  5. Add the chile-salt mix to the sliced beef brisket.
  6. Squeeze the lime juice over the beef and toss it all together to coat the beef as evenly as possible.  
  7. Cover up the bowl and place it in the fridge for 3 hours or more.  
  8. Set the sliced meat on your dehydrator racks.
  9. Ensure there's no overlapping.
  10. Set your dehydrator temperature to 145°F (63°C) and dehydrate for 2-3 hours. You may have to shuffle your dehydrator trays to ensure a uniform dehydration process.  
  11. When done, the sliced beef will be firm yet pliable.
  12. Allow the beef jerky to cool before transferring into a covered container that allows a bit of airflow.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/