Jerked Beef

Charque is exclusively made of beef. This meat goes through a more intense salting and drying process, which causes the shelf life to endure 3 to 4 months when stored at room temperature. Its smell and taste are also more distinguishable than carne de sol and the cuts are of uniform size. The meat is subjected to: a wet salting process, dry salting, rinsing, drying (in the sun or in greenhouses) and wrapping. The charque is usually prepared from inside skirt (plate) , or less often, from foreshank cuts. Its moisture is around 44-45% and its salt content is a maximum of 12-15% . When vacuum wrapped, charque will last 180 days. This meat, compared to carne-de-sol, has a more brownish color.

Charque is exclusively made of beef. This meat goes through a more intense salting and drying proces