Beef jerky recipe

The month of June is the most loved month for those who enjoy the typical june party foods, such as corn-based preparations, curacao, cassava cakes, pine nuts, kid's feet, paçoquinha. And a very typical dish in the Northeast that ended up becoming a guaranteed presence in country festivities is the dried meat paçoca, like a salty version of our delicious sweet peanut paçoquinha! As here in Rio Grande do Sul our traditionally cured meat is beef jerky, it is with it that we will make paçoca! Recalling that the basic paçoca, is nothing more than some kind of fat like butter, lard, olive oil or oil, salted meat, which can be jerky, dried meat or sun meat and cassava flour. But we can add that Chef touch and add some ingredients to make our paçoca even more tasty, such as bacon, sausage, green seasoning, cilantro, among other seasonings. Another peculiarity of the dried meat paçoca recipe is that the meat is "pilada", that is, after cooking, the meat is crushed in a mortar and