For the Beginner difference jerky and other

For the Beginner difference jerky and other

The Difference - Jerky, Meat and Meat Dry Sun
The difference of beef jerky, beef jerky and jerky - slight differences between them for conservation and dehydration, to last longer.
The validity ranges up to 3 months. See the validity in packaging.
Another difference is the amount of fine salt and drying process.
I - Jerky:
Charque typical product of the City of Porto Alegre, state of Rio Grande do Sul-Brazil, salting is quite different than other meats, a large amount of salt for your preparation.
The first time was, and (in 1777) by the Portuguese José Pinto Martins, who lived in Ceara (state of northern Brazil).
Joseph made adaptation to seize the cattle slaughtered only for the use of leather.
The gaucho that time did not eat beef, but beef, lamb and pork, ducks, loons and other birds.
The gauchos were of foreign descent cold weather, (Italian, German, Polish, Portuguese enter other).
They learned to take mate with the local Indians.
To prepare the beef jerky (it has a considerable shortening) the traditional way.
The cutting mats for the dehydration process are made, is adding quite fine salt, brought to rest for long period. With dehydration, a large amount of liquid will leave the meat and then the process repeated several times to remove salt and put the meat is brought to drying which lasts on average 10 days.
II - Carne de Sol:
Carne de Sol also bears the name of meat Wind - serenada meat, the hinterland of the (northern states of Brazil).
Formerly it was done drying and dehydration in the sun, at the time there was no refrigeration.
The parts were dried in the sun and dry climate of the place, this very old technique.
Currently the meat is slightly salty placed to dry in a shaded, cool place not to direct sunlight, because the problems of contamination by insects and other reasons. Drying was fast, still leaving the meat moist inside just modifying its original texture and color, sold without packaging.
III - Carne Seca;
Formerly it was made almost equal to corned beef.
Today the process is the same sun drying the meat in a covered ventilated place. The difference is that after drying and dehydration it is vacuum packed (process that prevents oxygen entering).
See the process of use and durability.

The meat to be used multiple times are washed placed in 8 to 12 hours soaked in water. (soaked).
Depending on the dewatering and drying process some of them, takes less time.

Beware of salt:
Decrease salt when making dishes with three (3) above meats.
Then I pretty much different recipes to use up the meat for beginners.