Beef jerky is a traditional preparation that has been part of the culinary culture of various Latin American countries for centuries. Its origin dates back to the need to preserve meat in times when there were no refrigerators, using air-drying or sun-drying techniques to extend its shelf life. In Mexico, for example, it is commonly found under the name "carne seca" or "cecina," while in countries like Peru it is known as "charqui." In other places, such as Colombia and Venezuela, it is also prepared with different seasonings and marinating methods, adapting to the local palate. This ancestral technique not only preserves the meat but also gives it a unique texture and flavor, ideal for consuming as a snack or incorporating into various recipes.
Nowadays, beef jerky has been modernized, combining traditional methods with contemporary marinades to offer a tasty and practical product that remains highly valued in Latin American gastronomy.
