does anyone know about pork charqui in China....

Charqui - from which the word "jerky" is derived - most likely evolved in Peru as a way of preserving game from a hunt. Early peoples eventually switched to beef when cattle became domesticated. To make charqui, boned and defatted meat was first sliced to about a quarter-inch thickness. These slices were then dipped in brine or rubbed with salt and rolled up in animal hides for 10 to 12 hours. This ensured that the meat absorbed the salt and released some of its juices. Finally, the strips were hung in the sun to dry and then were tied into bundles.

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