An outbreak of a Salmonella Cerro infections occurred in north central, New Mexico. A case-control study implicated the consumption of a specific brand of carne seca (beef jerky) as a risk for illness. Salmonella Cerro was subsequently isolated from samples of this brand of carne seca. Salmonella was not isolated from any other brands of carne seca. Environmental and ingredient cultures in the production facility confirmed the presence of Salmonella Cerro. Plant employees often ate the carne seca for lunch. Stool samples of six of eight employees and family members of the plant owner also revealed the presence of Salmonella Cerro. The passive solar system used to dry the beef was uncontrolled and failed to maintain temperatures high enough to inhibit the growth of Salmonella. Successive batches of the product likely became contaminated through contact with contaminated equipment, marinade, or drying racks.