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23-568: According to researchers the name “Chenque” belongs to language of the “native Pehuenche ” and some possible meanings are: • Native cemetery or burial. • Rock house or cave in hard rock (in which they buried the dead) • Funeral knoll formed with rocks. Legend says that any person who digs objects from the Chenque hill, cemetery of the old aborigines, will get 100-year punishment for them and their family . Apparently those who have taken out arrows, bones and pots died soon or remained damned. It

46-419: A light vegetable oil to allow the meat to be removed easily. The screen trays are placed closely in layers on rolling carts which are then put in the drying oven. Chemical preservatives, such as sodium nitrite , are often used in conjunction with the historical salted drying procedure to prepare jerky. Smoking is the most traditional method, as it preserves, flavors, and dries the meat simultaneously. Salting

69-676: A place in Chubut Province , Argentina is a stub . You can help Misplaced Pages by expanding it . Pehuenche Pehuenche (or Pewenche ) are an indigenous people of South America . They live in the Andes , primarily in present-day south central Chile and adjacent Argentina . Their name derives from their dependence for food on the seeds of the Araucaria araucana or monkey-puzzle tree ( pehuen or pewen in Mapudungun ). In

92-494: Is also said that any person who visits the Chenque hill and rubs their hands with its clay and sandy dust will return to the region . It is because they will receive a call from the spirit of natives buried there. At the moment the Chenque hill is a reason of concern for its slips, mainly in the so-called area "Infiernillo" (literally Little Hell ). 45°51′22″S 67°28′49″W  /  45.85611°S 67.48028°W  / -45.85611; -67.48028 This article about

115-551: Is lean trimmed meat cut into strips and dehydrated to prevent spoilage . Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat". Modern manufactured jerky is often marinated , prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °C or 160 °F). Store-bought jerky commonly includes sweeteners such as brown sugar. Jerky

138-418: Is ready-to-eat, needs no additional preparation and can be stored for months without refrigeration . To ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product. Many products which are sold as jerky consist of highly processed, chopped and formed meat rather than traditional sliced whole-muscle meat. These products may contain more fat, but moisture content, as in

161-457: Is the most common method used today, as it both provides seasoning to improve the flavor as well as preserve the meat. While some methods involve applying the seasonings with a marinade , this can increase the drying time by adding moisture to the meat. After the jerky is dried to the proper moisture content to prevent spoilage, it is cooled, then packaged in (often resealable) plastic bags, either nitrogen gas flushed or vacuumed packed. To prevent

184-516: The 16th century, the Pehuenche lived in the mountainous territory from approximately 34 degrees to 40 degrees south. Later they became Araucanized and partially merged with the Mapuche peoples. In the 21st century, they still retain some of their ancestral lands. Pehuenche groups participated in various armed conflicts in the 17th and 18th centuries, usually by "descending" from the mountains to

207-454: The 1970s. The products are purchased by kilograms, and customers choose from 10 to 20 types of meat used to make the product. Some are sold in strands instead of slices. Macau has opened numerous specialty shops also, many of which are franchise extensions of stores from Hong Kong. Compared to the sealed packaged versions, unpackaged jerky has a relatively short shelf life. This type of jerky has also become very popular in convenience stores in

230-462: The Kingdom of Chile (1787) that the language and religion of the Pehuenche were similar to those of other Mapuche, but he described their dress as distinct. The men wore skirts rather than trousers, as well as earrings and mantillas . Molina described them as nomadic ("vagabond" in his words) and the most industrious and laborious among "all the savages". Charqui Jerky or “charqui”

253-772: The Pehuenche: the harvest of the seeds of the monkey-puzzle tree (Araucaria araucana), locally called Pehuen. The Pehuenche adopted horse meat into their diet after feral horses of Spanish origin reached the eastern foothills of the Andes. These herds had developed in the humid pampa , after the Spanish abandoned Buenos Aires the second time in 1541. At first, the Pehuenche hunted horses as any other game, but later they began to raise horses for meat and transport. To preserve horse meat, they sun-dried it to make charqui ("jerky"). Juan Ignacio Molina wrote in his Civic History of

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276-752: The United States under the name "slab" jerky; it is usually sold in clear plastic containers. Most nations have regulations pertaining to the production of dried meat products. There are strict requirements to ensure safe and wholesome production of jerky products. Factories are required to have inspectors and sanitation plans. In the United States, the U.S. Department of Agriculture ( USDA ) is responsible for that oversight. To comply with USDA regulations, poultry jerky must be heated to an internal temperature of 71 °C (160 °F) for uncured poultry or 68 °C (155 °F) for cured poultry to be considered safe. Many European Union countries presently prohibit

299-527: The importation of meat products, including jerky, without additional and extensive customs documentation, and further inspections. A typical 30 g portion of fresh jerky contains 10–15 g of protein, 1 g of fat, and 0–3 g of carbohydrates, although some beef jerky can have a protein content above 65%. Since traditional jerky recipes use a basic salt cure, sodium can be a concern for some people. A 30 g serving of jerky could contain more than 600 mg of sodium, which would be about 30% of

322-409: The market. Most fat must be trimmed from the meat prior to drying, as fat increases the chances of spoilage (modern vacuum packing and chemical preservatives have served to help prevent these risks). The meat must be dried quickly to limit bacterial growth during the critical period where the meat is not yet dry. To accomplish drying quickly without the use of high temperature, which would cook

345-728: The meat is sliced before drying; in others, like Cusco, the meat is dried from whole bone-in carcass pieces, known as 'charqui completo'. It was industrialized in charqueadas (in Brazil) or saladeros (in Argentina and Uruguay). In the United States ch'arki was Anglicised as jerky . When encountered by the Spanish , the Inca Empire supplied tampu ( inns ) along the Inca road system with llama ch'arki for travelers. The Inca used

368-433: The meat, the meat must be sliced or pressed thin. In industrial settings, large low-temperature drying ovens with many heater elements and fans make use of exhaust ports to remove the moisture-laden air. The combination of fast-moving air and low heat dries the meat to the desired moisture content within a few hours. The raw, marinated jerky strips are placed on racks of nylon-coated metal screens which have been sprayed with

391-540: The meat, the protein ratio is doubled to nearly 15 g of protein per 30 g portion. In some low moisture varieties, a 30 g serving will contain 21 g of protein, and only one g of fat. The price per unit weight of this type of jerky is higher than less-dried forms, as it takes 90 g of 99% lean meat to generate 30 g of jerky. Unpackaged fresh jerky made from sliced, whole muscle meat has been available in specialty stores in Hong Kong at least since

414-493: The oxidation of the fat, the sealed packages often contain small pouches of oxygen absorber . These small packets are filled with iron particles which react with oxygen, removing the oxygen from the sealed jerky package, and from an opened and resealed unfinished packet. Because of the necessary low fat and moisture content, jerky is high in protein. A 30 g (about 1 oz) portion of lean meat, for example, contains about 7 g of protein. By removing 15 g of water from

437-593: The recommended USRDA . Ch'arki ( Quechua for dried, salted meat, Hispanicized spellings charque, charqui, charquí ) is a dried, salted meat product. Andean charqui, made in Peru, Bolivia and Chile, is from alpaca, llama or alpaca-llama cross-breeds. Peru is the world's largest producer with approximately 450 tons produced per year. Brazilian charque is made from beef. The manufacture of charqui principally consists of salting and sun-drying. In some regions, such as in Puno,

460-402: The valleys they occupy. There are many guanacos , jaguars , cougars , foxes , small deer , and mountain cats and birds of many species. They use bows and arrows for hunting. Their houses are four poles covered with skins. They move from place to place and have no permanent habitation...Their clothes are blankets made of animal skins. That writer did not mention the primary food source of

483-737: The western lowlands of Chile. As such they attacked the Spanish around Maule River in 1657 , the Mapuche in January 1767 , and the Spanish of Isla del Laja on late 1769. In the 1860s amidst the Chilean invasion of Araucanía the Pehuenche declared themselves neutral. The Pehuenche chief Pichiñán is reported to have spoken against the Moluches , who wanted war, claiming that they engaged in robbery and received for that just punishments by Chileans. Historian José Bengoa claims Pehuenche neutrality

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506-635: The whole-muscle product, must meet a 0.75 to 1 moisture-to protein ratio in the US. Jerky is made from domesticated animals as well as game animals. Jerky from domesticated animals includes beef , pork , goat and mutton or lamb and game animals such as deer , kudu , springbok , kangaroo , and bison are also used. Recently, other animals such as turkey , ostrich , salmon , chicken , duck , goose , shrimps , oxen , squids , octopuses , alligator , pigeon , crocodile , tuna , emu , horse , camel , lion , bear , snake and earthworm have entered

529-510: Was indebted to the fact that their lands in the Andes were not subject to colonization. However the encroaching Argentine and Chilean advances was such that in March 1881 Pehuenches assaulted the Argentine outpost of Chos Malal killing the whole garrison of 25–30 soldiers. A Spanish writer first described the Pehuenche in 1558: These people do not sow. The sustain themselves by hunting in

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