2 tsp ground oregano
2 tsp salt
3/4 cup vinegar directions:
2 large onions,finely chopped
2 cloves garlic, mashed
1/2 tsp course black pepper
1 tsp liquid smoke
Directions
Mix all ingredients to make marinade and soak meat in marinade 24
hours. Remove meat from marinade and place in oven or smoker for from
7-8 hours at about 150- 200 degrees. It's done when meat has turned
brown, feels hard and is dry to the touch.
Servings: 1 servings
Carne Seca (Beef Jerky) Recipe brought to you by Recipe Ideas
Categories: Jerky; Meat; Mexican; Smoker
The History of Recipes
We are able to trace the history of written recipes way back into history, in truth as far back into history as pharonic Egypt, and possibly even further. Interesting though that is, sadly, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
As we move into Roman times 25BC a roman called Apicius compiled a collection of documents which described recipes enjoyed by the Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman cooks were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens such as thyme, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from the holy land, including spices such as rosemary and coriander. These new foods and tastes created a torrent in recipe manuscripts, the majority of which are kept safe in private cookery archives. The revolution that is television brings us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Carne Seca (Beef Jerky) recipe.
