How to Make Mexican Carne Seca - Dry Cured Meats for Beginners
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- čas přidán 10. 06. 2022
- Today we are making Mexican Carne Seca. This dry cured meat is so simple to make and is so incredibly versatile.
You can find a printable recipe for Carne Seca here: twoguysandacooler.com/mexican...
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Eric
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I keep a bag of carne seca in the fridge at work. I stir a bunch of it into a couple of eggs and cook them in a toaster oven. Toss it in a four tortilla and I have a killer breakfast that my coworkers are jealous of.
Beef jerky with eggs? Why
🔥🔥🔥
@@Savsal12because he likes it lol what do you mean why
That’s like machaca
@@Savsal12 when it’s really really dry it taste really good. It becomes more shredded. Almost like that beef jerky that comes in the “chew” cans like tobacco
I make jerky myself and i just saw a tiktok about carne seca and i appreciate you explaining its salty beef jerky. I need to get back to the basics, I've been using too many flavors and spices on mine.
This is similar to “quanta” an Ethiopian dried meat. Only different is quanta is not sliced thinly and we add a hot pepper spice mix in addition to salt. My grandma used to hang it in her kitchen on clothes lines. Yummy!
We use spices too usually I haven’t watched this video yet but if he ain’t out spices he ain’t doing it right 😂😂
Thanks Eric!
We have made a very similar thing for years and just called it chipped beef. The thing we love about it is that it doesn’t require any refrigeration so we vacuum pack it and keep it in the cool pantry.
Great presentation as always! 👍🏼👍🏼
Eric thank you much for sharing this dry meat. Can’t wait for your machaca my favorite, again thank you for sharing. 🤙🏻🤙🏻
Looks very nice, I'm staying tuned for mexican recipes, thks Eric. 👍
Great vid man. Thanks for sharing!
I love the fact that you make things so simple your character is great in your personality works very well thank you for sharing all your knowledge I will you be utilizing quite a bit
Amazing as always guys thank you! I can't wait to make some.
Hope you enjoy
This is a dry Brining process that I havn't seen before. I Am Impressed !
Love all your videos! Excellent for beginners and the experienced alike!!!
Glad you like them! Thank you so much...
Just stumbled upon your channel and I'm loving it. My family is from michoacan state and I love carne seca, machaca is my favorite food hands down....
Cool since I went Lion Diet ''Carnivore'' in 2021 I have been making Carne Seca and not knowing it lol. Really to me its just beef jerky that I have been making all along but for diet restrictions I just add salt, nothing else.
Thanks for the upload, I'll try your recipe for the salt ratio instead of just eying it like I have been. Sometimes I do add too much and or too little salt since I have ''as I said'' just been eying the salt I add.
And now I will try this with different meats. I didn't know we can do this with pork. So I will be trying this with a pork loin here in a couple days.
I dry mine in a dehydrator, it works great. I also do no salt added calves liver and kidney for dog treats the same way.
I live in Michigan, but work a lot in Hermosillo, Sonora. I always look forward to getting some carne seca whenever im in town.
Another great recipes; thanks Eric!
Thanks!!!
As a diver, we used to popularly use a fish stringer that was solid stainless wire maybe a quarter inch thick. It closed like a safety pin.
We dove for abalone, and used the stringer to cut it.
Set the abalone within the stringer stretched open, and slice along the edge of the stringer, making uniform thin cuts.
I'm from Monterrey, been following your channel for a few months now. I just started making and selling american style beef jerky in Monterrrey, I think I might be the very first producer of beef jerky in Mexico. Your videos are amazing, congrats.
Awesome. I bet the reception to your beef jerky is great!!. What part of Monterrey are you from?
I saw carne seca featured on a recent episode of Top Chef. Got me wanting to try some. Thanks for the walkthrough. My homemade jerky is very close to this thickness but has a few more seasonings and pink cure.
Great to see you enjoying childhood memories! Carne Seca does for you what biltong does for me!!👍😁
Leaving here feeling inspired thanks man
Excellent stuff, thanks!!
I've made this a couple of times but didn't know there was a name for it. Traded about 5 lbs of it to a friend, but called it beef chips. A lot of labour going to making these skinny chips, but the end product is fun.
Thanks Eric!!
Thank you. This is one of my favorites. With a meat slicer and a dehydrator the process moves along pretty fast, otherwise it's quite laborious
Definitely must make this, after a few more batches of your pepper and pineapple jerky yumyumyum. Look forward to seeing what else this makes also
Going to have to try this
Awesome channel! I am on my 4th round of Coppa, and round 3 of Basturma!!
Both are a home run, my Panchetta will be done in another week.
Thanks for all your tips!
Good stuff!
I could see from your expression, that taste took you back in time😊👍
I moved to NM and carne seca is my favorite snack. Who knew it was so easy to make!!
This process could be applied in the making of "Biltong Chips" using your biltong recipe... I've done this but found that slicing the bottom WITH the grain produces a result I happen like...one peels off strips then wolfs it down. Good work! (FWIW, horizontal dehydrator tray mechanisms for home use are considerably cheaper than the brands listed with the recipe, making this a more viable proposition...) Well done!
Growing up my dad would use skirt steak, he would add salt and fresh lime no measuring and it was always perfect. He hung in over the kitchen sink or over the tub. After a few days it was perfect. Now I use the dehydrater
Hi, I am from South Africa and we have the same thing here instead we call it Blades and its spiced the same as Biltong and some are also spiced with added chilly for a mild bite
Damn I wish we were neighbors Eric! 😄. This is the first style of venison jerky I made as a kid, great "survival" preservation too. Been loving this channel for close to 2 years, you're the YT OG of nom-nom charcuterie!
Thank you!!!
Greetings from Ukraine Eric!
All that u doing - make me hungry :)
We try to make some dry meat cause it’s very tasty and we are looking for some new flavors (from all world) to show it at our food/snack culture :) soon we will try Carne Seca :) thank you for what you doing in your channel, Eric!
I'm a with the grain jerky guy, I like it really tough.
Looks very simple and fun to make. Thanks for sharing. BTW, I have some dove meat I would like to turn into sausages. Any recipes from Celebrate Sausage that would work well for dove meat? Also have some goat meat, from the rib cage, that would like to do something different with it. Any suggestions? Thanks!!!
Hi. Love you're videos. What would the difference between this and beef jerky be? Just the thickness? I noticed u didn't marinate this. Is there a reason? Moisture? Thanks
When I tried eye of round carne seca right after 18 hours in dehydrator it was OK but nothing special, so I left it in my office in room temperature and enjoyed basturma, panchetta and Polish traditional sausages like kabanosy and Krakowska. Week later I gave it another try and it had amazing taste this time. It looks like, at least for me, it needed some additional time to mature.
Hi.. I did according to your recipe, although I was afraid that there was too little salt and added to two and a half percent, before hanging to dry I dipped each piece of meat for a second in vinegar, dried in the oven and also in a food dehydrator, it turned out excellent and tasty. Thank you
Yummy!!!
How Long did it take in the oven
Hi Eric, can you please make a video for a goat sausage, or maybe a mix of goat with beef or something? just got my hands on some goat, and wasn't sure if it works for sausage.
Delicious
te quedo exelente esa cesina y con el invento de la caja plastica con el foco y el desipador congando de los clips , el otro modo era un horno eletrico , que daron mas estendidas las piesas de cesina que bien ¨ENHORABUENA¨ Saludos desde Leon Guanajuato Mexico ..
I've also found that my 14" slicing knife makes straighter cuts than any of my other knives. You have enough blade length to slice in one stroke without sawing.
I made this recently and I am so looking forward to your machaca recipe. I’m always a bit disappointed when I order it at restaurants.
I had a taste of some cheap salami, and I was sold, it's just so simple as a concept and you get so much from it. So now im left wondering how different they can taste. I've had my share of salted meats, and they are getting old for my taste.
I'm on diet, for my epilepsy, so meat foods are my guilty pleasure. It feels like waste of time to just eat meat, so I'm happy to find this channel. I want to say crafting and not cooking; crafting something out of meats sounds like celebration in itself.
Hey Eric. Great video thanks.
Can i reduce the percentage of salt for example to 1%? Or even dry without salt?
Is it dangerous ?
I have my biltong box with fan.
Thaks
Great work and so apt for todays insane meat prices, that are the merest tip of the food supply chain breakdowns, imminent iceberg implosion! OZ are paying 12 dollars for an Iceberg lettuce btw! So get fermenting/pickling etc ;)
In the video you reference that you would make machaca using carne seca. I cant find the video. Can you share the link?
Great Video! Have you made the Machaca video yet I was unable to locate in the video list.
I’m also looking for a machaca video with much anticipation.
Goes great added to black beans. Just cook with the beans
I've been looking for the most reliable way to produce shelf stable meat for when SHTF. This might be it!
What do you think?
I love carne seca with lime+tajin+soy sauce+valentina
so can you also put some sort of pepper on it to spice it up a little?
Hello! How come chef did not use the slicer? Just curious... I really liked this video!
Saludos desde Monterrey!
Yum!!
Have you ever tried this amazing Mexican Dried Meat?
Hey brother Eric, So I'm making jerky right now and I wanted to know if for instance one was making a Carne Seca but wanted to use just soy sauce instead of salt, could you merely calculate the sodium and go from there or how would one go about this. Now for the good stuff, I've been subbed to your channel for 2 years or so, and you really have a fantastic channel; in depth, info rich, great diverse recipes, just 5 stars. Pt2! I went to your site to look for answers to the soy question, and again, GREAT website, look, layout, colors pics, tabs, it's really great. And I love your recipe printout / calculator, the Metric vs Imperial, and the serving selector, it's a fantastic site, PROFESSIONAL. You duh man sir, and I wish you nothing but continued success for you and your family, you deserve it! --- NOT a paid comment! 😄
@@topfeedcoco thank you. As for the carne seca question. The answer is yes. If you calculate the sodium and let marinate it'll be great
I'd like to see a recipe for Bündner Fleisch in the future. It is a cured beef product from the Swiss region of Graubünden.
What kind of meat slicer is that behind you?
Can you add other spices like pepper, red chile powder, garlic etc?
Can I use lime to make it too.
Any idea of how long it will keep without refrigeration?
Do you rotate the trays at all?
If you hang them outdoors what do you do about flies and other bugs?
Can this be made in an oven? If so, temperature & time?
Can you use this meat in Brazilian Feijoada ?
Great video! If I want to add a marinade of some sort - how long would you let it marinate & when would you suggest doing it in the process?
I would add it during the salting step and because the thinness of the slices you can let it marinade for a few hours (3-4) and it will be fine. More is ok too.
@@2guysandacooler thanks a million. Wishing you and yours a wonderful weekend!
What type of meat is used to make the machado meat like
They do in Monterrey
Hello got a question carne seca is almost the same a beef jerky right or what is the difference
Looking for the machaca recipe.
Liked and subscribed.
Awesome, thank you!
Do you think that deli slicer behind you would be helpful during cutting?
Absolutely!!! It's what I use when I normally make it! Much faster and more consistent slices
You cut like forr german shnitzrell!! Salutari di romania!!
🤤🤤
Machacado con huevo is delicious!!! Add the mexican flag (serrano, onion, tomatoes) and what and amazing breakfast dish!!!!
Can we use "pink Himalaya salt?
This looks great! What is exactly the purpose of such a short cure process with so little salt? Would it make sense to add much more salt to it actually draws some of the moisture or will i get an extremely salty product? Best regards
I've tried it with 2.5% salt and I found it overly salty. The thin slices soak up the salt very fast and they dry so fast it doesn't present an issue when it comes to food safety
Is it possible to make "immortal meat" that will stand for at least 1 year?
Does it have to be cut so thin? I like the way it looks in the biltong box . It looks more traditional.. i have eaten carne sexa that is was thicker than those cuts . Dried in the sun. Im trying to learn that process
Yes. Carne seca is cut ultra thin then often pounded and added to dishes
Hi Eric, it's Arif from Pakistan once again. I make beef jerky quite regularly using a 10-tray Excalibur Pro dehydrator. The temp range I use is 155-165F, which I understand is also the USDA recommended temperature range for making jerky. And it takes me about 6-8 hours to dry a completely filled machine. I noticed you used 105F here, and it took approx 18 hours. Is there a reason for using such a low temp setting?
I have this question as well
This reminds me of the kind of beef jerky I’ve seen in New Mexico. It has a similar thinness and texture, but they add other ingredients like chile.
yep super popular in NM and juarez, most beef jerky here is carne seca
Now I’m hungry for Machaca
Yes, I was going to say "Machaca." Perhaps you've heard of "SOS" as a meal in the military. It is preserved meat so for out in the field or in the ocean. You get the dried (preserved) meat and make a gravy and you have "Sh-t on a shingle."
This will be interesting to try with Kangaroo "sizzling stakes"
You should try it with a Valentina the hot sauce it's really good
and lime 🤤
Great video! Can you explain why this doesn’t need to be cooked? I’ve seen recipes that call for drying at 165 degrees to “cook” it. I’m confused on if the meat needs to “cook” or only dry.
When people talk about cooking meat, it's mainly about pasteurization to kill any bacteria. When you dry this meat you create an environment where bad bacteria can't grow (due to the low water content). So you only need to dry it.
Jesse , the USDA and other agencies spread nonsense like that in order to scare people from preparing their own healthier 'unprocessed' foods. They only want you to use commercially prepared , less healthy foods. Why? Money. Consumerism drives the economy and corporations which lobby politicians - they make money, you get sicker... then the drug companies and health care industry gets their piece of you.
You are all chopped up, divided amongst the damn vultures.
Don't believe me, please. Go find out the truth on your own, it will convince you better than I can.
Maybe it’s a silly question and some thing I don’t know, but why wouldn’t you cut the roast on your meat slicer wouldn’t that give you perfectly thinly sliced cuts?
In my language ,,carne seca means meat withoutbwaterthanks forvrecipe
Hola Eric, una pregunta... Que rendimiento tiene esta preparación; es decir, por un kilo de carne magra, que cantidad de carne seca va a salir? Saludos.
Depende de qué tan grueso lo cortes y cuánto tiempo lo secas. Puede perder 60% a 70% en peso de agua. Cuando hice 1 kilo de carne creo que terminé con 350 gramos de carne seca 😉
so is carne seca considered bottom round ?
could you cold smoke Carne Seca for a few hours and then finish in dehydrator?
sure
What happens if you leave the fat, or at least some of it? Extend the drying time??? Or does that ruin the effect? I need the fat.
Have you tried to make Norwegian cured meat?
Is there any dried meats in isreal
Dear Eric
What can l replace starter culture with? Since it is not possible to send it to my country. I need a clear answer since I am a beginner. Thanks in advance.
do you have any experience fermenting sausages?
Only sujuk. Following your steps as that one the starter culture is optional.
But many other recipes of you need starter culture. I tried to buy the starer culture from the sausage maker but it wasn’t possible outside the American continents.
ok. You can use cheese making cultures if that's available. You can also use naturally fermented sauerkraut juice (with live bacteria in it) as a starter culture..
How much should I put per kg? Or per pound.
If it's sauerkraut juice watch this video: czcams.com/video/l4YlQDUJjV0/video.html
Do you think the meat could be refrigerated while a break in the drying process?
sure. I would say no longer than 3 days
@@2guysandacooler Thanks. Your videos are awsome
I’m going to try this but can’t you add black pepper and red pepper flakes?
sure. You can add what ever spices you like. Traditional carne seca is only meat and salt but I say have fun with it!!
You have to use cecina for it not just any cut of meat it's just better
That would be tasty but that's not how carne seca is made. Cecina is meat that's already dried and salted (much like a bresaola)
👍
Can you use a dehydrator?
Yes
What other spices can I use for Carne seca? Do you only use salt ?
You can use anything you want. Cumin, oregano, chili's, lime juice. In Mexico (at least where we lived) only salt was used.
@@2guysandacooler Thank You
Would this also be known as Machaca?
Oops. I continued to the end where you called it Machaca.
How about pasteurize?...is it necessary??
not really. It's just another layer of protection
Is the marinade the only difference between jerky and carne seca? 🤔
Sort of. Carne seca is also sliced thinner and is used for cooking. Beef Jerky is typically just used as a meat snack.