South American Charqui Dry Cure

Name: Charqui südamerikanische Trockenpökelung
Total time: 3 d
Cuisine: Deutsche Küche
Ingredients: 30 g Grobes Meersalz; 8 g Nitritpökelsalz (0,4–0,5 % NaNO2); 6 g Ají Amarillo-Pulver (oder Cayennepfeffer); 5 g Knoblauchpulver; 4 g Kreuzkümmel, gemahlen; 4 g Schwarzer Pfeffer, grob gemahlen

CuringBeefCold SmokingMedium3-7 daysN/A20-30 °CNo smoke (air drying) or optionally Quebracho

Charqui, also known as the origin of the English word 'jerky', is a traditional South American dried meat originally produced by the Incas. The meat is cut into thin strips, rubbed with salt and spices, and then dried in the high-altitude air, where the low humidity and cool temperatures are ideal for preservation. This recipe adapts the traditional method for home production.

Ingredients(for 1 kg)

Coarse sea salt30 g

Curing salt (0.4–0.5% NaNO2)8 g

Ají Amarillo powder (or cayenne pepper)6 g

Garlic powder5 g

Cumin, ground4 g

Black pepper, coarsely ground4 g

Instructions

Preparing and Slicing the Meat

30 minutes

Remove sinew and fat from lean beef (e.g. top round), slightly freeze, then cut into 5-8 mm thin strips against the grain.

Rubbing and Marinating

12-24 hours

Mix all spices together and thoroughly rub into the meat strips. Lay in a single layer in a container, cover, and refrigerate at 2-4 °C.

Air Drying

3-7 days

Dry meat strips on racks or hooks at 20-30 °C with good air circulation and the lowest possible humidity (below 60%) until moisture loss reaches 50-60%.

Pro Tip

For optimal results, cut the meat when slightly frozen – this produces more even slices. After drying, the strips should still be slightly flexible and break slightly when folded – this indicates the ideal moisture removal.

Glossary Terms

Curing Dry Curing Jerky

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