Today we are making Mexican Carne Seca. This dry cured meat is so simple to make and is so incredibly versatile.

You can find a printable recipe for Carne Seca here:

Items used in this video:
Kotai Chef Knife: (for 15% off use discount code – 2guys )
large capacity scale:
5 Tray Dehydrator:
9 Tray Dehydrator:
Custom Cutting Board:

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Here are a few more things we use in our projects:

Ph Meter by Apera Instruments:
Heavy Duty Vac Sealer:
Smokin-It Bella’s Cold Smoke Generator:
Meat Slicer:
Vitamix 750 Heritage Pro Model
Edge Pro Professional knife sharpening Kit #3
Iwatani Professional Chef Torch:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Commercial grade Sous Vide:
Chamber Vacuum Sealer:
Butcher Twine & Dispenser:
Robot Coupe Food Processor (high end):
Hobart Edge Deli Slicer (high end):

Sausage Stuffers:
Meat Grinder:
Small accurate Scale for spices:
Large Capacity Scale:
Stainless Steel Dutch Cheese Press:
Hand heald vac sealer:
Heavy Duty Vac Sealer:
Thermapen Mk4 –
DOT Kitchen Temperature Reader –
Extra Big and Loud Kitchen Timer/Alarm –

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