"Dry Meat", basically... a kind of Mexican jerky. The seasoning is deliciously subtle, and doesn't detract from the flavor of the beef. If you're ready for something a little different in jerky, this is it. I dry mine in the oven, but obviously you can do this in a dehydrator or smoker.

Ingredients

15 serv.

lean flank steak↗2 1⁄2 lbs
cut into 1/4 inch slices
ground oregano↗2 teaspoons
salt↗2 teaspoons
red wine vinegar or cider vinegar↗3⁄4 cup
onions↗2
chopped
garlic↗2
sliced
fresh coarse ground black pepper↗1⁄2 teaspoon
liquid smoke1 teaspoon

Step-by-step instructions

1
Place all ingredients in a plastic zipper bag and refrigerate overnight.
2
The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F.
3
Transfer drained meat to baking racks and dry for approximately 6 hours; depending on how thick the meat slices are, drying could take between 5 and 7 hours.
4
Be sure to place a couple of potholders in the oven door to keep it slightly ajar so moisture can escape and the meat can dry more thoroughly.

Source: food.com

Original recipe ↗

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