Charque (Bolivian Dried Meat) is a traditional Bolivian recipe for a method of sun-drying meat after salting. The full recipe is presented here and I hope you enjoy this classic Bolivian version of: Bolivian Dried Meat (Charque).
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Charque originated in the Andes and is meat (originally llama) that's been salted and then dried in cold upland winds. Today it's more commonly made with beef, though llama, alpaca and even goat versions can be found. The recipes below is based on the traditional method but uses sun drying rather than cold wind dehydration.
Ingredients:
2.5kg (about) lean beef (round, flank, or similar cuts; lamb or goat also works)
4–6 tablespoons coarse sea salt or kosher salt (don't use iodized table salt)
Method:
Trim off any visible fat from the meat. Slice into wide, thin strips about 1–2 cm thick to ensure proper drying.
Rub the salt thoroughly into all surfaces of the meat. Use approximately 2–3 tablespoons of salt per kilogram. Layer salted pieces in a tray or shallow container.
Place the salted meat in a cool, shaded area or in your refrigerator for 12–24 hours. This draws out moisture and begins the curing process.
Lightly rinse the meat to remove excess salt. Use clean towels to pat each piece completely dry.
Hang strips on a drying rack or clothesline in direct sunlight with good airflow. Cover loosely with cheesecloth to protect from insects if needed.
Turn the meat once per day to ensure even drying. It should feel firm, dry to the touch, and leathery when finished. Depending on the climate, drying can take 4-7 days. Bring the meat indoors at night or during rain to exclude moisture. Dry and sunny conditions are best. If humidity is high, use a dehydrator or low-temp oven (60°C/140°F).
The ideal drying temperature is 20–30°C (68–86°F) with low humidity (ie dry air).
Store the dried charque in an airtight container or vacuum-sealed bag. Keep it in a cool, dark place or refrigerate for longer shelf life.
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