What You Need to Know
Ch'arki drying involves the use of low temperatures, typically between 10-20°C, and low humidity to dehydrate the meat, often with the aid of sun or smoke, and sometimes with the addition of salt and plant extracts to enhance preservation and flavor.
Steps
- 1.
Charqui de Llama (Peru): Primary preservation method for high-altitude protein
- 2.
Machaca (Northern Mexico): Rehydrated shredded meat base for dishes
- 3.
Seco de Carne Seca (Ecuador): Flavor-concentrated ingredient for stews
The Science
Primary Reaction
MOISTURE EVAPORATION