COMO FAZER CHARQUE (CARNE DE SERTÃO, JABÁ, CARNE SECA)

beef

🥗Healthier: lean turkey

💰Cheaper: pork

Turkey is lower in fat, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point, while vegetable oil is more cost-effective.

Prepare a glass container for storing the meat, avoiding metal or plastic.

Create a layer of salt at the bottom of the glass container.

Place a layer of beef on top of the salt, ensuring it's covered with salt.

Add another layer of salt on top of the beef to help dehydrate it.

Cover the container with plastic wrap to protect it from insects.

Leave the container in a cupboard or on top of a cabinet for two days, not in the refrigerator.

After two days, remove the liquid that has accumulated from the beef.

Wash and dry the glass container before adding more salt.

Place the beef back in the container and cover it with more salt, repeating the process.

Leave the beef in the container for another two days, ensuring it's well covered with salt.

After the second two days, you can optionally place the beef in the sun to dry further, if the weather allows.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary