| Ingredient | Quantity(grams) |
|---|---|
| Beef | 1000 |
| Coarse salt | 200 |
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Preparation > Charque Brazilian Jerked Beef
How to Make Charque at Home
Making charque at home is a very simple process, requiring few ingredients, time and patience.Basic steps for preparing homemade charque:
Choosing the meat: traditional charque uses cheaper cuts, such as rump, round steak and brisket, but to make it at home you can choose good quality beef, with less fat, such as flank, round steak and rump.
Cutting the meat: cut the meat into pieces approximately 3 cm high, with varying lengths, but generally around 10 cm. Longer cuts can be difficult to handle and fit into home-made containers.
Salting: in a container, preferably non-metallic to avoid reaction with the salt, cover the bottom with a layer of coarse salt, place the open meat on the salt and cover it completely with more salt.
Rest: let the meat rest in the salt for 10 days. Remove any liquid that accumulates at the bottom of the meat. This process aims to remove water and incorporate enough salt into the meat, protecting it from contamination.
Tumbling: turn the meat daily so that the water is eliminated evenly. Take advantage of this process to eliminate excess accumulated liquid.
Washing: after the salting period, wash the meat in running water to remove the external salt.
Drying: hang the meat in a well-ventilated and sunny place to dry. Drying time can vary from 7 to 20 days, depending on weather conditions.
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Interações 3
Ricardo Souza
28/03/2026 12:56
Seria possível fazer esta mesma base usando carne de caça (como javali) mantendo as mesmas proporções de sal?
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Ricardo_S
Corda de porco (lombo) misturado com javali é a conta certa.
Clube da Charcutaria
28/03/2026 05:56
Esta técnica artesanal utiliza a ciência da cura para transformar cortes simples em iguarias complexas. O segredo está sempre na paciência e no controle da temperatura.
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