Learn everything you ever wanted to know about jerky in all its forms — meat, fish and vegetable-based (and beyond). Pick up a copy of this new collection of recipes from all over the world by some of the country’s most foremost authorities on charcuterie. This carne seca jerky is a great place to start. 

Carne seca, Spanish for “dried meat,” is a specialty of the borderlands of northern Mexico and the southwestern United States. Simply seasoned with lime and mild dried Anaheim chile, this jerky is a great everyday snack as well as an essential component for Machaca, a Sonoran specialty. You can make carne seca in a dehydrator or oven, but we prefer the intoxicating perfume of wood smoke obtained by drying the beef with hot smoke or over the embers of a low fire.

Reprinted with permission from Jerky: The Fatted Calf’s Guide to Preserving and Cooking Dried Meaty Goods