📝 About This Recipe
Tracing its roots back to the Incan Empire, Ch'arki is the ancient predecessor to modern jerky, born from the high-altitude winds of the Andes Mountains. This recipe honors the traditional method of preservation, utilizing lean cuts of meat treated with mineral-rich salt and a touch of smoke to create a deeply savory, umami-packed protein. Whether rehydrated in a hearty 'Olluquito' stew or enjoyed as a rugged, salt-forward snack, this Ch'arki offers a true taste of South American culinary heritage.
🥗 Ingredients
The Meat
- 5 pounds Beef Top Round or Eye of Round (very lean, all silver skin and external fat removed)
The Cure
- 1.5 cups Coarse Sea Salt (non-iodized is essential for curing)
- 2 tablespoons Black Peppercorns (toasted and coarsely cracked)
- 1 tablespoon Dried Oregano (preferably Andean or Mexican variety)
- 1 teaspoon Cumin Seeds (toasted and ground)
- 1 tablespoon Garlic Powder
Optional Smoking Elements
- 1 teaspoon Liquid Smoke (only if indoor drying without a smoker)
- 2 cups Applewood or Hickory Chips (if using a traditional smoker)
👨🍳 Instructions
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1
Place the beef in the freezer for 45-60 minutes until firm but not frozen solid; this makes it much easier to achieve uniform, thin slices.
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2
Using a very sharp chef's knife, slice the beef against the grain into long strips approximately 1/4 inch thick. Ensuring the grain is cut short will make the final product easier to chew.
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3
In a medium bowl, combine the sea salt, cracked black pepper, oregano, cumin, and garlic powder. Mix thoroughly to create your curing rub.
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4
Lay the meat strips on a large baking sheet and rub each side generously with the salt mixture. If using liquid smoke for an indoor method, brush a tiny amount onto each strip before salting.
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5
Place the salted meat in a non-reactive glass or plastic container. Cover and refrigerate for 12-24 hours. The salt will draw out moisture, creating a brine.
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6
After curing, rinse the meat strips quickly under cold water to remove excess surface salt, then pat them extremely dry with paper towels.
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7
For the drying phase: If using a dehydrator, set it to 145°F (63°C). If using an oven, set it to its lowest possible setting (usually 170°F) and prop the door open slightly with a wooden spoon.
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8
Arrange the strips on wire racks so they are not touching, allowing for maximum airflow around each piece.
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9
If using a smoker, maintain a cool smoke (around 150°F) for the first 3 hours to infuse flavor before finishing the drying process.
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10
Dry the meat for 6-10 hours in the oven/dehydrator. The Ch'arki is ready when it bends and cracks but does not snap in half. It should feel dry to the touch and have a leathery texture.
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11
Remove from heat and let the meat 'condition' at room temperature for 1 hour to ensure any remaining internal moisture redistributes.
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12
Store the finished Ch'arki in an airtight container or vacuum-sealed bag. In the dry Andean climate, it lasts months, but in humid areas, it is best kept in the refrigerator.
💡 Chef's Tips
Always choose the leanest cut possible; fat does not dry out and will cause the meat to go rancid quickly. If the meat is too salty after drying, you can soak it in warm water for 20 minutes before using it in stews. For a spicy kick, add 1 tablespoon of Aji Panca or Aji Amarillo powder to the salt cure. Ensure your slicing is consistent; thin pieces will dry faster than thick ones, leading to uneven texture. When using an oven, place a foil-lined tray on the bottom rack to catch any drips and prevent a mess.
🍽️ Serving Suggestions
Finely shred the Ch'arki and sauté with onions and potatoes for a traditional 'Charquicán'. Serve as a high-protein snack alongside toasted corn (Cancha) and firm Andean cheese. Rehydrate the strips and add to a slow-cooked vegetable soup for a deep, smoky base. Pair with a robust Malbec or a glass of Chicha Morada to balance the saltiness. Pulse dried pieces in a blender to create a savory 'meat wool' to sprinkle over rice dishes.