Not to be confused with jerky beef, Brazil’s chunky dried cured beef is cured with salt and then left to dry outdoors for several days. In the Northeast of the country they also make other types of dried meat such as dried cured goat meat. It needs to be rehydrated before using in recipes. This is another ingredient that I haven’t been able to find in Hobart yet, but I know it is possible to find in Sydney and Melbourne.
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