Charque: South America’s Traditional Dried Meat

The ninth of our 11 Wise Traditions Dietary Principles is to use unrefined salt liberally. We recommend unrefined salt and offer a complete list of recommendations in our annual shopping guide sent to all members or available for purchase for a nominal fee. Charque (or charqui) is an ancient Andean preservation technique where thin strips of lean meat are deeply salted to mummify the muscle fibers before being air-dried into a long-lasting, protein-dense staple. At first glance, charque might seem similar to other dried meats like jerky, biltong, or cecina — but a closer look reveals its own distinct character, deeply rooted in South American tradition. Read this article for more background information and recipe tips.

Ingredients

4 lbs lean beef — lank, brisket, or round
4 to 6 tbsp coarse sea salt such as Jacobsen’s Pure Kosher Sea Salt or Maldon’s

Instructions

Cut the trimmed lean meat into wide, thin strips about ½-inch (1–2 cm) thick.
Rub the coarse salt thoroughly into every surface of the strips.
Layer the salted meat pieces in a shallow glass tray, cover, and place in the refrigerator for 24 hours to allow the osmosis process to draw out the initial moisture.
Remove the strips, lightly rinse off excess surface crystals, and pat completely dry with clean towels.
Hang the strips on a clean drying rack or a makeshift clothesline in a warm, dry area with excellent airflow. (If drying outdoors, cover loosely with cheesecloth to protect from insects).
Turn the meat daily. Within 4 to 5 days, the meat should be deeply darkened, pliable, and dry to the touch. Store in airtight jars.

Drying Tips and Climate Considerations

Ideal drying temperature: 20–30°C (68–86°F) with low humidity.
If you live in a humid area, consider using a dehydrator or low-temperature oven drying (~60°C / 140°F) for better results.
Avoid rain or nighttime moisture — bring the meat indoors if necessary.

Photo Credit: Oca Tapiocaria

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