🚨Como fazer CHARQIE caseiro IGUAL ao CHARQUE do mercado

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.

Start by using almost 3 kg of fraldinha for the charque.

Sprinkle approximately 200 g of pink salt over the beef, ensuring to coat it without over-salting.

Cover the beef and let it rest for two days at room temperature, ensuring it is well covered with a lid or plastic wrap.

After two days, remove the brine and rinse the beef to eliminate excess salt.

Place the beef back in the container and add approximately 300 g of pink salt, repeating the coating process.

Cover the beef again and let it rest for another two days.

After the second resting period, dry the beef thoroughly using a clean plate or paper towels.

Cut the beef to check its interior and ensure it has the desired texture.

Sprinkle a little more salt on the beef for preservation.

Use a piece of wire to hang the beef outside to dry in the sun for about 2-3 hours, just to firm up the exterior.

Cooking Techniques

Equipment Needed

Spice Level: