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Charqui, or South American jerky, is made by drying strips of meat in the sun with salt and seasonings for preservation. Llama is commonly used in countries with large indigenous cultures. The traditional method takes several days and can be used in various indigenous dishes.
Charqui is the South American way of saying “jerky,” a word that comes from the first indigenous language of Quechua. Strips or thin slices of meat from cows, poultry or even llamas are trimmed of fat and left to dry in the shade, then the sun. Salt and some other seasonings aid in the preservation effort and add the flavor that makes this treat difficult to treat worldwide.
Also spelled charque or charki, South American countries with the largest indigenous cultures, such as Brazil, Uruguay and Peru, are more likely to use the llama than elsewhere, where beef is more prevalent. Before the advent of refrigeration, charqui was more common due to the need for long-term storage, particularly during the winter months.
Preparing charqui isn’t difficult, but it takes a few days or more to dry the meat sufficiently. The traditional way to start is to cut the meat into evenly thin strips and remove as much of the fat as possible, while retaining as much moisture. Many chefs use only the flank or rear sections of the animal, but any tender sections are suitable.
Many flatten their charqui slightly with a meat mallet before patting it dry, as no cooking process will be applied to make the meat more tender. Many also add other seasonings such as paprika, cumin, lemon juice, vinegar and a number of other herbs and spices, then marinate the meat in the fridge overnight. The traditional method, however, simply calls for plain salt, fine salt and then the sun, as marinating will add time to the drying process.
The basic method for finishing strips of meat is to coat them liberally in salt, in a single layer on baking sheets, and then leave them on a counter in the shade overnight. The following day, a sprinkling of fine salt is applied and the meat is left to dry in the shade another night. If the meat dries on schedule, it can be placed in the sun on the last day. The coating should be removed and replaced with material such as a screen or screen that will protect the meat from insects but also allow sunlight to pass through.
In places outside of South America, this tough protein is often used as a well-preserved snack or on outdoor retreats. It also houses a range of indigenous dishes that offer a more complete meal. In Bolivia, for example, the charque de llama dish takes charqui llama and deep-fries it, then pairs it with ingredients like hard-boiled eggs, cheese, and fried corn.
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