Small batch / Albuquerque, NM
The Lab
How we make small batch jerky
How the
product gets made
The carne seca method, start to finish. Thin cut beef, a heavy hand with seasoning and a long, slow dry. Tap a step to jump to it.
The carne seca method
From raw beef to carne seca
This is the batch in the video above, step by step. Thin cut beef, a heavy hand with seasoning and a long, slow dry.
- Slice. The beef gets cut thin, to about 1/8 inch.
- Lay out. The strips go out on the drying racks.
- Season. Seasoning goes on heavy. This batch is lemon pepper.
- Chile. New Mexico green chile goes on top.
- Dry. The racks go into the dehydrator.
- Low and slow. The batch is held at 150°F until it is done.
- Done. Carne seca, ready to bag.
Jerky or carne seca?
What is carne seca?
Both are dried, seasoned beef. Carne seca is the traditional New Mexico name. Ours is small batch and chile forward, with fun snack inspired flavors too. Every batch gets cut, seasoned and dried by the same family crew you'll meet at the booth.
Want the full rundown on chile flavors? Read New Mexico jerky and green chile carne seca on the blog.
Contains beef. Some flavors contain dairy, soy, wheat or corn. X-Hot flavors are very hot.
Still curious?
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Text, call or drop us a note. A real human from the family writes back, usually pretty fast.