Traditional South American Charqui Recipe

Ingredients

  • 2 kg of lean beef
  • 1 cup of coarse salt
  • 1/2 cup of raw sugar
  • 1/2 cup of ground black pepper
  • 1/2 cup of chili flakes (optional)

Steps and instructions

  1. Start by trimming off any fat from the beef. It is important to use lean beef to ensure the charqui dries properly.
  2. Cut the beef into thin strips, about 1/4 inch thick. The thinner the strips, the quicker they will dry.
  3. In a large bowl, mix together the coarse salt, raw sugar, ground black pepper, and chili flakes if using.
  4. Coat each strip of beef thoroughly with the spice mixture. Make sure every bit of the meat is covered in the spices.
  5. Lay the strips out on a rack, making sure they do not touch each other. This is to ensure even drying.
  6. Place the rack in a cool, dry place and allow the beef to dry for at least 2 weeks. The charqui is ready when it is completely dry and hard to the touch.

Tools for making

  • Cutting Board - A sturdy cutting board to prepare and slice the beef.
  • Sharp Knife - A sharp knife for trimming the fat and cutting the beef into thin strips.
  • Large Bowl - A large bowl to mix and coat the beef strips with the spice mixture.
  • Rack - A rack to lay out the beef strips for even drying.

Recipe variations

  • Experiment with different spices and seasonings. You can try adding garlic powder, onion powder, cayenne pepper, or paprika to the spice mixture for different flavor profiles.
  • Instead of using beef, you can use other types of meat such as venison, elk, or turkey.
  • For a sweeter charqui, you can add a small amount of brown sugar or honey to the spice mixture.
  • If you prefer a smoky flavor, you can marinate the beef in a smoky barbecue sauce before coating it with the spice mixture.
  • For a vegetarian or vegan option, you can use tofu or seitan instead of meat. Make sure to press the tofu to remove excess moisture before marinating and drying.
  • If you like a bit of tanginess, you can add a splash of apple cider vinegar or lime juice to the spice mixture.
  • To add some heat, you can include dried chili peppers or cayenne pepper in the spice mixture.
  • For a gluten-free version, make sure to use gluten-free soy sauce or tamari in the marinade.

Recipe overview

Charqui, typically known as jerked meat, is a centuries-old method of preserving meat that originated in South America. This recipe takes you through the process of making your own Charqui at home, using simple ingredients and traditional methods. Expect to use lean beef, which is cut into thin strips and then coated in a mixture of coarse salt, sugar, pepper, and optionally, chili flakes for added heat. The spiced meat is then air-dried for a minimum of two weeks until completely dehydrated and firm to the touch. This is a slow process, but the result is a flavorful, long-lasting snack that's perfect for taking on trips, adding to meals, or simply enjoying as is.

Common questions

  1. Can I use a different type of meat for charqui? - Yes, you can use different types of lean meat such as venison, elk, or even fish.
  2. How should I store the charqui? - Once the charqui is fully dried, store it in an airtight container or seal it in vacuum-sealed bags to maintain its freshness.
  3. Can I add other spices or seasonings? - Absolutely! Feel free to experiment with different spices and seasonings to customize the flavor of your charqui.
  4. How long does it take for the charqui to dry? - It usually takes around 2 weeks for the charqui to fully dry, but the drying time may vary depending on factors such as humidity and thickness of the meat.
  5. What should I do if the charqui is not drying properly? - If you're having trouble with the drying process, you can try increasing air circulation by using a fan or dehydrator, or adjusting the temperature and humidity in the drying area.

Serving dishes and utensils

  • Cutting board - A sturdy cutting board is essential for preparing and cutting the beef into thin strips.
  • Sharp knife - A sharp knife will make it easier to slice the beef into thin, even strips.
  • Large bowl - A spacious bowl is needed to mix the spice mixture and coat the beef strips thoroughly.
  • Rack - A rack is necessary for drying the beef strips. Make sure it is large enough to accommodate all the strips without touching each other.
  • Cool, dry place - Finding a cool and dry place to hang and dry the charqui is important. It could be a pantry, basement, or any area where the air is well-ventilated and moisture-free.

Origin stories

Charqui, more commonly known to many as "jerky", has a rich history rooted in the prehistoric practice of sun-drying meat. The word "Charqui" comes from the Quechua language of the indigenous people of the Andes, specifically the term "ch'arki" which means 'dried meat'. This drying process was a method of preservation, allowing people to keep and consume meat long after it was hunted, particularly necessary in the harsh winter months when hunting was difficult. The technique was adopted and adapted by various cultures globally over time, the Spanish took the term and it eventually became 'jerky' in English. This humble preserved food, born out of necessity, has now found popularity around the world as a nutritious, protein-rich snack.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.