Jerked Beef, Dried Meat, Dried Beef, Carne Seca

Product Description

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 ****5% and its salt content is a maximum of ****5%. When vacuum wrapped, charque will last **0 days. This meat, compared to carne-de-sol, has a more brownish color.