Charqui

Charqui ( Spanish) or Charque ( Portuguese), also Jerky (English), borrowed from the Quechua word Charki for " dried meat ", is the usual in South America preparation of dried meat, salted out, cut into thin slices or strips of meat. Today it is predominantly to beef. The use of llama, guanaco, sheep, goat, pig, horse, venison, etc., but is also common. In Jamaica Jerk is called in this way cooked pork or chicken.

History

Historians attribute the origin of this method to the Indians in Peru who have preserved with this method centuries ago a surplus of venison. In the times of the Inca Empire, the travelers were able to supply you with dried llama meat in the rest homes ( Tambo ) along the Inca roads. Here not only the strong effect of the sun was exploited, but also the cold of the mountain air ( freeze-drying ). In general Charqui belonged, because of its nutritional value, in the colonial period of South America to the basic food of the hard-working peasants and miners in Brazil and the Caribbean and the slaves.

Preparation

Traditionally, the meat was cut into thin strips, wherein the greater part of the fat and blood is removed to reduce the liquid content, and then suspended in ventilated, dry and especially sunny locations until they achieved the consistency of cardboard, or even leather. To protect against mosquito nets were stretched. Once the drying was complete, the meat was additionally into a clay oven to bake it. Sometimes the mere drying was supplemented by smoking. Finally, the meat was stored in containers between layers of salt, and it was occasionally seasoned with pepper, ground paprika and garlic. Only rarely Charqui was preserved in honey and propolis.

Today Charqui is made ​​of beef, like beef jerky, also produced in large industrial plants, the so-called saladeros ( Uruguay and Argentina) or the Charqueadas, in southern Brazil. Here (Rio Grande do Sul ) developed the production of Charque since the 19th century, even becoming one of the most important industries of the region. However, the meat is not cut into strips, but in thin blankets ( mantas ), first salted and then hung in the large, airy shed. In contrast to the carne de sol, it is not exposed to direct sunlight. Because of the relatively humid climate, a greater use of salt is needed.

Consumption

Charqui can be eaten without further preparation. Usually the meat is but previously soaked and cooked in stews, pumpkin, corn, beans and potatoes, as Locro or Charquicán in Chile; together with Olluco as Olluquito in Bolivia and Peru. Besides there ( etc empanadas, tamales, ) is also used for filling dumplings. In eastern Bolivia Charqui is not only cooked, but also fried. There are also boiled and mashed cassava, or plantains.