Carne Seca (CFIA Inspected)
One of the most traditional culinary products of Brazil.
Carne Seca consists of a dry, salty, cured meat product obtained from a fresh cut of Canadian beef, dried by salt, during a period of time, to develop aroma and flavour. In the past (late 1700s), this was the only technology available for areas where refrigeration did not exist. With a large population without access to eletricity, and high demand for quality protein, Brazil developed a huge industry of Carne Seca (Jerked Beef), where the product is, nowadays, virtualy present in every house in the country. Estimated Brazilian per capita consumption is around 3kg per year.
HOW TO USE CARNE SECA?
It can be used in many different ways. The most common use is cooked with black beans, the famous Brazilian “Feijoada”. Can also be stir-fried with onions, stuffed in pies, empanadas, croquettes, machacadas and in substitution to bacon in breakfast. You name it! Carne Seca is very versatile.
1) DE-SALTING: Bring 4 litres of water to a full boil and add the Carne Seca for 20 minutes. Dispose the water.
2) THEN, USE EITHER:
SLOW-COOKER: Cook for at least 4 hours, dispose the water, and then shred the Carne Seca by hands to use in your recipes, or cook directly with black beans.
PRESSURE-COOKER: Cook for 30 minutes, dispose the water, and then shred the Carne Seca by hands to use in your recipes, or cook directly with black beans.
SHELF-LIFE OF CARNE SECA
Due to its low water activity (Aw), Salt level and Vaccum sealed packaging, Carne Seca is a proven stable product and can be stored in dry areas, without the use of refrigeration, for up to six months. After the package is open, we recommend refrigeration.