HOMEMADE MACHACA (NORTHERN MEXICAN DRIED BEEF) RECIPE
Dried like jerky, then pounded into shreds, Northern Mexican beef machaca can then be rehydrated and used in all sorts of dishes, from scrambled eggs and stews to a filling for burritos. This easy method works in a very low oven or dehydrator.
Provided by Christian Reynoso
Categories Snack
Time 5h
Number Of Ingredients 4
Steps:
- Set oven racks to upper and lower positions and preheat oven to "warm;" use an oven thermometer to confirm temperature is between 140 and 160°F (60 to 70°C). If there is no "warm" setting, set oven to its lowest temperature and regulate temperature by keeping door ajar and/or opening and closing it as needed while monitoring an oven thermometer. Alternatively, you can use a dehydrator; set the temperature of a dehydrator to 145°F (63°C).
- Using a sharp knife, slice brisket against the grain into roughly 3- by 1-inch pieces that are between 1/8 and 1/4 inch thick. In a large bowl, toss beef strips with garlic, black pepper, and salt until evenly coated.
- The shredded machaca can be used right away in a recipe that calls for it, refrigerated in an airtight container for up to 1 week, or frozen in zipper-lock bags with the air pushed out for up to 1 month.
Nutrition Facts : Calories 272 kcal, Carbohydrate 2 g, Cholesterol 93 mg, Fiber 0 g, Protein 28 g, SaturatedFat 7 g, Sodium 1152 mg, Sugar 0 g, Fat 17 g, ServingSize Makes about 3/4 pound dried beef, UnsaturatedFat 0 g
DOC'S BEST BEEF JERKY
I have been making jerky for years. This is my recipe concocted by trial and error. Everyone who has tried it says it is the 'best jerky' they have ever had! My dehydrator is designed for jerky. It takes me about 4 hours to dry the meat. This could also be done in the oven or using other dehydrators. Please check your manual for correct times as each machine is different. I hope you enjoy this jerky as much as me and my family do.
Provided by Doc the WV Gourmet
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 12h20m
Yield 10
Number Of Ingredients 11
Steps:
- Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
- Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
- Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 4.5 g, Cholesterol 31.3 mg, Fat 7.9 g, Fiber 0.2 g, Protein 11.6 g, SaturatedFat 2.3 g, Sodium 934 mg, Sugar 3.2 g
MEXICAN JERKY
Make and share this Mexican Jerky recipe from Food.com.
Provided by Theresa Thunderbird
Categories Deer
Time 5h15m
Yield 1 pound of jerky
Number Of Ingredients 7
Steps:
- Combine all ingredients except meat (I mix it all up in a ziploc bag).
- Add sliced meat and marinate 4 hours or overnight.
- Drying time depends on how you dry it.
- I put it in my dehydrator for about5 hours.
Nutrition Facts : Calories 21.8, Fat 0.8, SaturatedFat 0.1, Sodium 2353.1, Carbohydrate 4.3, Fiber 2.2, Sugar 0.8, Protein 1
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