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Charque is a type of salted, dried beef commonly used in South American cooking.

Popular dishes include feijoada, charquicán, empanadas, and rice-based recipes.

Unopened and properly stored, charque can last several months. Once opened, use within a week if refrigerated.

Yes, soaking and rinsing helps remove excess salt and rehydrate the meat.

Yes, charque should be cooked after rehydration to ensure safety and improve texture and flavor.

Charque has a stronger flavor and salt content, but can be used as a substitute in stews, soups, and casseroles after soaking.

Soak charque in plenty of water, changing the water several times before cooking.

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Charque is typically rehydrated by soaking in water, then boiled or stewed to tenderize and remove excess salt before adding to recipes.

Store charque in a cool, dry place. Once opened, keep it in an airtight container in the refrigerator.

No, charque is usually saltier and used as an ingredient, while beef jerky is typically eaten as a snack.

Yes, charque can be frozen for longer storage; just ensure it is well-wrapped to prevent freezer burn.

Charque is air-dried and sometimes sun-dried after salting, while salted beef is typically only cured and not always dried.

While charque can be kept at room temperature when unopened, it should be refrigerated once opened.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

After soaking and boiling to remove salt, shred or chop the charque and add it towards the middle or end of cooking.