---
title: "Chilean Charqui — Homemade Dried Meat Recipe"
description: "Charqui or charque (from the Quechua \"ch'arki,\" meaning \"dried meat\") is a type of dried meat developed in the Andean regions of South America that has been used for centuries to preserve meat for long periods."
url: https://www.chileanfoodrecipes.com/charqui-dried-meat-recipe/
date: 2024-07-29
modified: 2026-06-30
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2024/07/Charqui-Dried-Meat-Recipe.jpg
categories: ["Appetizers"]
tags: ["Appetizers"]
type: post
lang: en
---

# Chilean Charqui — Homemade Dried Meat Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-charqui/)

![Pieces of dark, fibrous Chilean charqui (dried meat) displayed as a ready-to-eat snack.](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/07/Charqui-Dried-Meat-Recipe.jpg)

Charqui (from the Quechua “ch’arki”) is traditional Andean dried meat made by curing thin strips of beef, llama, or horse in coarse salt for 24–48 hours, then air-drying them for 5–7 days in a well-ventilated spot — producing a shelf-stable, protein-dense ingredient used in Chilean stews like patasca and cazuela, or eaten directly as a snack. The technique predates the Spanish colonial period and was originally applied to guanaco and llama.

## Nutritional Facts

Each serving of Chilean charqui contains approximately 350 calories, 40 g of proteins, 15 g of fats (5 g of saturated fats), 80 mg of cholesterol, 0 g of carbohydrates, 0 g of sugars, and 1,000 mg of sodium.

## How to Make Chilean Charqui

Making charqui requires patience and care during the drying process of the meat (beef, horse, llama, alpaca, or lamb) in a place suitable for the necessary temperature and humidity conditions.

**Prep Time:** 2 days (salting)

**Cook Time:** 7 days (air-drying)

**Servings:** 8

### Ingredients

- 2 kg of meat
- 1 kg of coarse salt
- Merkén (smoked chili)

### Instructions

1. On a cutting board, remove any fat from the chosen cut of meat and cut it into very thin strips. Set aside. In a large tray, add a layer of salt, place the meat strips, and cover with more coarse salt.

![Very thin, lean slices of raw beef prepared on a cutting board for the salting process.](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/02/Thin-slices-of-beef-300x193.jpg)

1. Let it rest for 24 to 48 hours until the meat becomes dark and is completely dried. Remove the meat from the salt and hang the strips in a dry, well-ventilated place, preferably sunny and protected from insects.

![Coarse sea salt (traditionally from Cahuil) used as the primary dehydrating agent for charqui.](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/12/Cahuil-Salt-300x198.jpg)

1. The drying process can take from 5 to 7 days, during which it is very important to rearrange them constantly to ensure even drying, covering them at night to prevent moisture. Once the process is complete, the charqui is ready to be enjoyed, either as a snack or as an ingredient in any preparation.

## Additional Tips

- Burying the meat in coarse salt for 24 to 48 hours draws moisture out of the muscle fibers through osmosis, creating an inhospitable environment for bacteria. Do not rush this step — insufficient salting leads to uneven drying and shortened shelf life.
- While sunlight helps, airflow is the true engine of dehydration. The drying area must be consistently well-ventilated to carry away evaporating moisture throughout the 5 to 7 days of hanging.
- Meat absorbs moisture from the air. Cover or bring the strips inside at night to prevent morning dew from rehydrating the fibers and extending the drying time significantly.

| Meat type | Traditional use | Fat content | Drying time |
| --- | --- | --- | --- |
| Beef (Eye of Round) | Most common — lean and firm | Very low | 5–7 days |
| Horse meat | Traditional in some Chilean regions | Low | 5–7 days |
| Llama | Original Andean charqui | Very low | 6–8 days |
| Lamb | Used in Atacama and Patagonia | Medium | 4–6 days |

## Frequently Asked Questions (FAQs)

### 1. What is the best cut of beef for charqui?

Technically, any lean, magro cut works well. Posta Rosada or Eye of Round are favorites because they have very little intramuscular fat, making the drying process more efficient.

### 2. Can I use a food dehydrator instead of hanging it?

Yes. While hanging is the traditional method, a dehydrator set to a low temperature (around 65°C) can replicate the process in hours rather than days. However, the traditional “sun-kissed” flavor may differ.

### 3. What is Merkén, and why is it used?

Merkén is a traditional Mapuche seasoning made of smoked chili. Adding it after the salt-curing phase provides a smoky, spicy depth that complements the earthy flavor of the dried meat.

### 4. How do I know when it is done?

The meat should be dark, rigid, and “snap” when bent. If it feels leathery or has any give, it still contains too much moisture for long-term storage.

## History of Charqui in Chile

Charqui predates Spanish colonization by centuries. The Quechua-speaking peoples of the Andes — including the Inca Empire — developed the technique of salt-curing and sun-drying meat (originally guanaco and llama) as a practical solution to food preservation at high altitude, where low temperatures and low humidity facilitated natural dehydration. When Spanish colonizers arrived in Chile in the 16th century, they adopted the technique, which spread throughout the continent alongside cattle ranching. In Chile, beef became the most common base after colonial-era cattle introduction, and charqui became an essential provision for long journeys, mining expeditions, and rural households. It remains the direct ancestor of modern beef jerky — a technique that traveled north through Spanish colonial trade routes into North America.

## Did You Know?

Originally, guanaco and llama meat were used to make charqui, but the process can be replicated with any type of meat. Nowadays, beef and horse charqui are the most commonly available.

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- [Bread soup recipe](https://www.chileanfoodrecipes.com/chilean-bread-soup-recipe-or-poor-mans-soup/)
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