Carne de sol is the salted meat typical of Brazil’s northeast. It is an essential product for the region and seems to have originated from the indigenous habit of roasting game and then preserving it for weeks.
It is made with beef (usually from the hindquarter) cut, lightly salted and left to rest hanging in a covered, well-ventilated place.
It is also known by other names such as “carne-de-sertão” (semi-arid region), “carne-de-viagem” (travel), “carne-mole” (soft) and “carne de vento“. It keeps for a few days at room temperature.
In Brazil it is easy to find it already prepared at the supermarket and pre-cut (see photo), and in that case it requires soaking in cold water for several hours or preferably for 24 hours to remove part of the salt.
It is recommended to cut the meat into small cubes, cover it completely with water and let it soak in the fridge, changing the water every 6 hours. You can also blanch it for a few minutes before using it in the preparation.
Here it is hard to find, so it needs to be prepared using the sirloin.
It’s a very tasty recipe that I love and that in Brazil’s northeast you often find even in beach shacks, sautéed with onion.
During my stay in Jericoacoara I not only ate it at the restaurant “Forneria da praia”, but I also cooked it sautéed with bacon (see photo below).
This is the basic recipe.
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 20 Hours
- Preparation time: 4 Hours
- Cooking time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Brazilian
Ingredients
- 2 lb Beef sirloin
- 3 tbsp Fine salt
- to taste Butter
Preparation
Take the piece of meat and trim off the excess fat.
Rub two thirds of the salt over the entire surface of the meat, close it in a container and keep it in the fridge for 4 hours.
After this time, the meat will have a duller color on the parts properly salted. Use the remaining salt to cover primarily the lighter areas. Then, enclose the sirloin in a large plastic bag to allow liquids to escape without wetting the meat.
Keep everything in the refrigerator for 18 – 20 hours.
After the curing time, remove the meat from the refrigerator and cut each piece in half.
Heat a large skillet over medium heat. Add the pieces of meat side by side and let them sear without stirring for about 1 minute: there is no need to add oil, the meat will form a golden crust.
Turn the pieces to brown the meat on all sides.
Let the pieces rest for a few minutes: this resting moment is important to make the meat tender and juicy.
Transfer the meat to a pan with the butter and let it flavor over medium heat for a few minutes, adding onion or other ingredients as desired such as bacon, vegetables, potatoes.
Carne do sol and bacon.
Carne do sol and fried manioc (aipim) on the beach of Itacaré on our trip in March 2026.
Carne do sol can be served with macaxeira fried, with manioc purée, with fritas (french fries) or be the filling of beiju de manioca or bolinhos.
Once ready and sautéed in the pan, its use is versatile.
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If you also want to try it with bacon, you can buy it HERE.
Can Carne de sol be prepared with a dehydrator?
Yes, once salted it can be dried with a dehydrator for 7 hours. (Temperature range: 104-158°F.)
