Charque (Bolivian Dried Beef) is a traditional Bolivian recipe a classic method of preserving beef or llama by salting and then sun drying. The full recipe is presented here and I hope you enjoy this classic Bolivian dish of: Bolivian Dried Beef (Charque).
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Charque (jerky) is a word used for salted meat that is dehydrated with exposure to the sun. It is an ancestral technique that makes it possible to preserve meat for long periods of time.
Ingredients:
Beef, llama meat or duck breasts
Coarse salt for salting
fine salt for salting
Method:
Cut the meat into thin strips, removing any fat and sinew
Cover the meat with coarse salt and leave it to dry overnight in a dry, well-ventilated area.
Cover the meat with fine salt and leave it to dry another night in a dry, well-ventilated area.
Place the meat in the sun to dry
The meat should be protected from flies and other insects with mosquito netting throughout the process.
It will need to be in the sun for several days to dry completely, after which time you can brush off the excess salt and store.
The modern method would be to use a dehumidifier type dryer.
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