Charqui Mendoza

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

For information on this topic, I am head over heels in debt to The South American Cook Book, written half a century ago by , , and . In Argentina, salt-dried red meat is called charqui, from which our word jerky comes. (to avoid confusion, however, I am considering jerky, covered at the end of this chapter, to be made from thin strips of meat, not from chunks.) In Brazil the word is xarque. In the Spanish-speaking West Indies, it is tasajo. In French Haiti, it is boucan, from which we get the word buccaneer.

Of course, there are a number of variations for jerking meat. Here is the technique used in Mendoza, Argentina, where, according to the Browns, not only beef but also guanaco and rhea are made into charqui. (Of course, you can use North American venison or buffalo, or even beef, to make the charqui; also, U.S. Ranchers are now raising emu and ostrich as well as rhea, so these good red meats will be in our markets soon if all goes according to plan. Meanwhile, you might be able to snare a rhea with a bola the next time you go sporting in Argentina.)