charqui à la crème aigre
Explanation:
"la peau, nommément crème à la vitamine E, huile à la vitamine E, ...... rôtis, saucisse de foie, charki de boeuf, boeuf au chile, lasagne, ... viande, fruits de mer alfredo; salades; choux farcis; sauce aigre- ..."
http://www.ic.gc.ca/cipo/tradejournal.nsf/curEd/.../10mai200...
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Note added at 20 mins (2009-10-31 11:54:59 GMT)
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to jerk: to preserve (meat, esp. beef) by cutting in strips and curing by drying in the sun. (dictionary.com)
Beek jerk : beuf coupé en lamelles et séché au soleil
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Note added at 21 mins (2009-10-31 11:55:16 GMT)
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boeuf c'est encore mieux
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Note added at 22 mins (2009-10-31 11:56:48 GMT)
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"Jerky is meat that has been cut into strips, trimmed of fat, marinated in a spicy, salty, or sweet liquid, and dried or smoked with low heat (usually under 70°C/160°F) or is occasionally just salted and sun-dried. The result is a salty, savory, or semi-sweet snack that can be stored for a long time without refrigeration.
Jerked meat was one of the first human-made products and was a crucially important food preservation technique for survival.
The word "jerky" comes from the Quechua term Charqui, which means "to burn (meat)".
http://en.wikipedia.org/wiki/Jerky_(food)
|  FX Fraipont
Belgium
Local time: 02:25
Native speaker of:  French
PRO pts in category: 24
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