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.
Beef or llama meat
- Cut the meat into thin pieces, removing the fat
- Cover the meat with coarse salt and leave it to dry overnight in a dry, well-ventillated 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.
Charque is served with vegetables or llajwa (hot sauce).
It is the main ingredient of charquekan and majadito.