Description
Ch'arki is a traditional Andean meat drying technique that combines low‑temperature dehydration, salt curing, and wind exposure to reduce moisture and lower water activity, thereby inhibiting microbial growth.
Technical
The process relies on protein denaturation and cross‑linking, which stabilizes the meat matrix and limits enzymatic activity. Salt or salt‑cured brine is applied before drying, lowering water activity (a_w < 0.85) and further preventing spoilage. The ambient temperatures of 30–40 °C (86–104 °F) over 3–5 days reduce moisture to <10 %, creating a hostile environment for bacteria and molds.
Science
Primary Reaction
Protein denaturation and cross‑linking
Sensory Profile
Aroma ()
earthysmokysaltygameymineral-likeaged
Origin & History
Civilization
Inca