📝 About This Recipe
Tracing its roots back to the Incan Empire, Charqui is the ancient predecessor to modern jerky, prized for its incredible shelf life and concentrated savory depth. Whether using lean llama for an authentic high-altitude experience or premium grass-fed beef, this recipe utilizes a dry-brine method and low-temperature smoking to achieve a perfect 'snap.' The result is a smoky, protein-rich delicacy infused with the warm heat of Andean peppers and earthy cumin.
🥗 Ingredients
The Protein
- 3 pounds Llama backstrap or Beef Eye of Round (trimmed of all visible fat and silver skin)
The Andean Dry Rub
- 3 tablespoons Coarse Sea Salt (essential for the curing process)
- 2 tablespoons Coconut Sugar or Brown Sugar (to balance the salt and aid pellicle formation)
- 1 tablespoon Aji Amarillo powder (provides a fruity, medium heat)
- 1 tablespoon Smoked Paprika (Pimentón) (adds color and depth)
- 2 teaspoons Toasted Cumin Seeds (freshly ground for best aroma)
- 1 teaspoon Dried Mexican Oregano (crushed between palms)
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 tablespoon Black Peppercorns (coarsely cracked)
Liquid Component (Optional Binder)
- 2 tablespoons Apple Cider Vinegar (helps tenderize the lean fibers)
- 1/2 teaspoon Liquid Smoke (only if using an oven instead of a smoker)
👨🍳 Instructions
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1
Place the meat in the freezer for 60-90 minutes until it is firm but not frozen solid; this makes slicing thin, uniform strips much easier.
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2
Slice the meat against the grain into strips approximately 1/8 to 1/4 inch thick. Slicing against the grain ensures the jerky is easier to chew.
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3
In a small bowl, combine the sea salt, sugar, aji amarillo, paprika, cumin, oregano, garlic powder, onion powder, and cracked pepper. Mix thoroughly.
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4
Place the meat strips in a large glass bowl or a heavy-duty gallon-sized zip-top bag. Sprinkle the dry rub over the meat and add the apple cider vinegar.
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5
Massage the meat for at least 5 minutes, ensuring every single surface of every strip is coated in the spice mixture. This is crucial for even curing.
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6
Seal the bag, removing as much air as possible, and refrigerate for 24 hours. Turn the bag occasionally to redistribute the brine that forms.
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7
Preheat your smoker to 160°F (70°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
Pat the meat strips lightly with paper towels to remove excess surface moisture, but do not wash off the spices. This helps the meat dry rather than steam.
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9
Arrange the strips on wire racks, ensuring they do not touch or overlap. Airflow is the most important factor in the dehydration process.
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10
Place the racks in the smoker. Use a mild wood like apple, cherry, or pecan to avoid overpowering the delicate llama or beef flavor.
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11
Smoke-dry for 6 to 8 hours. Start checking at the 5-hour mark. The jerky is done when it bends and cracks but does not snap completely in half.
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12
Remove the jerky from the heat and let it rest at room temperature for 30 minutes. This allows the internal moisture to stabilize.
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13
Store in an airtight container or vacuum-sealed bag. For long-term storage, keep in the refrigerator or freezer.
💡 Chef's Tips
Fat is the enemy of jerky; choose the leanest cuts possible to prevent rancidity. If your oven doesn't go low enough, use a dedicated dehydrator but add 1 tsp of liquid smoke to your marinade for that authentic charqui flavor. Always slice against the grain for a 'tender' bite, or with the grain if you prefer a very chewy, traditional 'cowboy' style jerky. Don't skip the 24-hour cure; the salt needs time to penetrate the fibers to safely preserve the meat. To test for doneness, take a piece out and let it cool for a minute before bending; warm jerky is always more pliable than cooled jerky.
🍽️ Serving Suggestions
Serve as a high-protein snack alongside a sharp sheep's milk cheese and dried apricots. Rehydrate pieces in a traditional 'Olluquito con Charqui' stew with potatoes and peppers. Pair with a robust South American Malbec or a smoky Mezcal to complement the heat and wood notes. Finely shred the finished jerky and use it as a savory topping for avocado toast or salads. Pack it for hiking or travel; it is the ultimate lightweight, energy-dense trail food.