iCharqui

1. Partially freeze the beef top round until firm but not solid, 45–60 minutes, to make slicing easier. Trim any remaining surface fat and silverskin.

2. Slice the meat with the grain into long strips about 0.25 inch (6 mm) thick. Lightly pound the strips with a mallet to even their thickness to 0.2–0.25 inch.

3. Spread a thin bed of coarse sea salt in a nonreactive container. Lay a single layer of meat over the salt, then cover all surfaces with more coarse sea salt. Repeat layering, finishing with a generous layer of salt on top. Cover and refrigerate 12–24 hours, turning the stack once halfway through.

4. Remove the meat from the salt. Shake off excess salt and wipe the surfaces thoroughly with a clean cloth to remove remaining crystals. Pat dry until no surface moisture remains.

5. Thread the strips onto clean hooks or lay across a rack so air can circulate freely. Dry in a cool, breezy, low-humidity place (ideally 50–68°F / 10–20°C) with indirect sun or good airflow. Protect with insect mesh and bring indoors at night. Alternatively, hang in front of a fan in a cool, dry room. Dry 2–4 days, turning once or twice per day, until the meat is deep red-brown, rigid at the edges, and dry throughout; pieces should feel hard and fibrous and show no cool, spongy spots when pressed.

6. If any pieces remain slightly pliable, finish at the lowest oven setting (about 170°F / 75°C) with the door cracked for 30–60 minutes, just until fully dry. Cool completely.

7. Store the charqui in airtight bags or jars in a cool, dark place up to 1 month, or freeze for longer storage (up to 6 months). Rehydrate before cooking when using in stews or sautés, or crumble directly into dishes as desired.