Carne Seca Jerky Recipe

2 1/2 -3 lb raw jerky meat
2 ts Ground oregano
2 ts Salt
3/4 c Vinegar
2 lg Onions,finely chopped
2 Cloves garlic, mashed
1/2 ts Course black pepper
1 ts Liquid Smoke

Mix all ingredients to make marinade and soak meat in marinade 24 hours. Remove meat from marinade and place in oven or smoker for from 7-8 hours at about 150- 200 degrees. It's done when meat has turned brown, feels hard and is dry to the touch.

Marinated Spicy Jerky - Thai Style

8 lb Beef or caribou round or flank steak
Stock:
1 c Beef stock
4 tb Fresh lime juice
4 tb Nam pla (fish sauce)
4 ts Sugar
1/2 c Loosely packed mint leaves*
1/2 c Thinly sliced shallots
4 Scallions, sliced in half lengthwise and cut into 1/4" lengths
2 Bird or other fresh hot chiles, seeded & finely chopped
Marinade:
stock [above] plus
4 ts Pepper
1 ts Cayenne pepper [opt'l]
4 ts Liquid smoke
1/2 c Soy sauce

*You might want to add come basil leaves or cilantro sprigs here.
Trim all fat off the meat and cut against the grain into 1/4" thick strips. [Meat is easier to cut when partially frozen and it will cut evenly].

In a saucepan, combine beef stock, lime juice, fish sauce, sugar; bring to a boil over high heat. Add mint, shallots, scallions and chiles. Cool and strain. Mix the stock and the other ingredients together in a bowl. Add the meat and cover. Marinade overnight. Or put meat and marinade in a sealable plastic bag. Either way turn the meat occasionally to ensure that all portions get well soaked in the marinade. Remove from marinade and let dry on a rack. Line a cookie sheet with foil and arrange meat on it in a single layer. Or place meat directly on oven racks, line bottom of oven with foil. Or on rack in
shallow pan Dry for 6 or more hours at 175, turning after 3 hours. Continue to dry in warm oven if necessary. Gas ovens with pilot lights work especially well. Cool and bag it.