How to Make Mexican Carne Seca - Dry Cured Meats for Beginners

Ingredients

• 2.38 kg Beef Bottom Round (trimmed of fat cap and silver skin, cut into 2 equal pieces for freezing)
• 48 g Kosher Salt (2% of meat weight by weight, evenly distributed)

Instructions

1. Trim the Beef

   Using a sharp chef's knife, remove the fat cap, any visible fat, and silver skin from the bottom round. Keep the meat as lean as possible.

   Time: PT5M

2. Partially Freeze the Meat

   Cut the trimmed beef in half to create two manageable pieces and place them on a tray in the freezer for 45‑60 minutes until firm to the touch.

   Time: PT45M

3. Slice Ultra‑Thin

   Slice the partially frozen meat against the grain into 2‑3 mm (≈1/8 inch) strips. Aim for uniform thickness for even drying.

   Time: PT10M

4. Weigh and Calculate Salt

   Weigh the sliced meat. For 2.38 kg the required salt is 2 % of weight, about 48 g.

   Time: PT2M

5. Salt and Mix

   Sprinkle the salt evenly over the meat, toss gently, then repeat until all salt is incorporated. Ensure every slice is lightly coated.

   Time: PT5M

6. Cure in the Refrigerator

   Transfer the salted meat to a slightly smaller container, cover with cling film, and refrigerate for at least 1 hour to allow the salt to penetrate.

   Time: PT5M

   Temperature: 4°C

7. Dry – Bilong Box Method

   Set up a bilong box: place a computer fan at the bottom, add vent holes, line the interior with mosquito netting, and hang the meat strips on coated paper clips attached to rods. Close the lid and let dry for 48 hours at ambient temperature.

   Time: PT48H

8. Dry – Dehydrator Method (Optional)

   Arrange the meat strips on dehydrator trays, set temperature to 105 °F (40 °C), and run for 18 hours or until completely dry and brittle.

   Time: PT18H

   Temperature: 105°F

9. Test for Full Dryness

   Remove a piece and bend it; it should snap or tear easily with no visible moisture. If still pliable, continue drying.

   Time: PT5M

10. Store the Finished Carne Seca

    Place the dried meat in an airtight container and store in a cool, dark place. It will keep for months without refrigeration.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

0 g

Fat

14 g

Fiber

0 g