I have been learning new skills. One is dehydrating anything I think will store well. The other is baking bread in my machines. I posted on my Facebook page that I was doing both today, and I was asked to blog about it... So here I am!
This recipe was found online, amoungst some PDF files about making jerky and other dehydrated items. 
I hope you can read my writing!
So I used Carne Asada meat for this task. Reason being that it's already cut thin (1/8 in thick). So I took each piece, and cut it up into serving sized strips, like so:
Once they were all cut and COMPLETELY trimmed of fat chunks, I mixed up my marinade, and added the meat. After taking the picture below, I covered it with saran wrap, and it's now sitting and melding.
I'll start part 2 when I put it into my dehydrator :D
so what cut of meat is Carne Asada? I can't go to *my* local grocery and find that here... it is NY after all.
ReplyDeleteCarne Asada is any thinnly sliced beef cut, like flank steak. You *should* be able to ask your butcher for it. I plan on having a chuck roast sliced up for me next time.
ReplyDeleteYou want it to be 1/8 to 1/4 inch thick :)