FermenteaWhere food goes to change
Traditional method
Carne de sol · Carne de sol · Carne-de-sol (Brazilian sun-dried meat)
Beef given limited salt and partial surface drying, a short-keeping Brazilian meat that is much less durable than fully dried charque and is treated as a cold-chain product.
Carne-de-sol is beef that has been lightly salted and partly dried at the surface. It is a short-keeping product: the salt and drying are limited, so the meat remains moist and needs cold handling. The name is associated with Brazil.
Charque is salted and dried until it is hard, and it is desalted before cooking. Carne-de-sol is a different product with a different keeping life. Historical descriptions should not treat them as the same, because the amount of salt and the degree of drying are what separate them.
Light salting and surface drying extend keeping only a little. The moist interior of the meat remains open to spoilage, which is why the record treats carne-de-sol as a cold-chain product rather than a shelf-stable reserve.
The sources give no salt levels, drying times or cold-storage durations. They do not establish how long carne-de-sol keeps, and the historical method is not a validated home curing process.
Carne-de-sol is meat given a limited amount of salt and partial surface drying. It keeps for a much shorter time than charque, the fully dried product, and the two are not interchangeable in historical descriptions.
Scaling: source batch only
The product keeps only briefly and is described as a cold-chain product; the sources give no safe limit.
Hazard sourceKeep the meat cold; do not treat carne-de-sol as shelf stable.
Control sourceThe sources record historical practice only. They are not a tested home method.
The record names Brazil; it does not give a precise origin.
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FAOMethod · History
https://www.fao.org/4/x6555e/X6555E02.htmCarne-de-sol is less salted and dried than charque and has much more limited keeping
It is a cold-chain product
Early modern and later Brazil
Cited in: What it is; Carne-de-sol and charque; Why it keeps only briefly; Limits of the record