Carne Seca

Ingredients

• 4 pounds beef eye of round – trimmed of all fat and silverskin; partially frozen for easier slicing
• 3 tbsp kosher salt

Instructions

1. Chill the trimmed beef until very firm but not frozen, 45–60 minutes. Slice with the grain into long strips 0.25 inch thick and 1–2 inches wide.
2. Pound or press the strips lightly to even 0.25 inch thickness so they dry uniformly.
3. Sprinkle the kosher salt evenly over all sides of the beef (use all the salt). Arrange on a wire rack over a tray and refrigerate uncovered 2–4 hours to begin curing and draw out moisture.
4. Pat the beef dry with paper towels. Set up drying racks: for sun-drying, place clean mesh- or net-covered racks in full sun with good airflow; for indoor drying, set dehydrator racks or oven racks lined with mesh.
5. Sun-drying method: Lay the strips in a single layer without overlap. Dry in direct sun 6–8 hours per day, bringing the meat indoors at night. Flip once or twice daily. Continue 2–3 days until the strips are darkened, uniformly dry and leathery, firm at the edges, and crack slightly when bent but do not snap.
6. Dehydrator method: Dry at 135–145°F (57–63°C) for 6–12 hours, rotating trays as needed, until strips are dry and leathery with faint surface sheen and fibers separate when pulled, cracking slightly when bent.
7. Oven method (if no dehydrator): Set oven to the lowest setting (140–170°F / 60–75°C). Prop the door slightly ajar for airflow. Dry 6–10 hours, flipping once or twice, to the same dry, leathery doneness cue.
8. Cool the dried beef on racks until at room temperature, 30–60 minutes. For machaca-style texture, pound or rub pieces together to flake into coarse shreds; otherwise leave in strips.
9. Pack in airtight containers. Store in a cool, dark place up to 1 month or freeze up to 6 months. Discard if any signs of moisture pockets or mold appear.