Tinala' katne

Tinala' katne is a Chamorro version of beef jerky, consisting of dried and cured beef strips. The Spaniards introduced meat to Guam, and the word katne from the name of the dish is derived from the Spanish word carne, meaning meat. Tinala, on the other hand, is derived from the root tåla, meaning to dry, so tinala' katne can be translated as dried and exposed meat.

Beef strips are typically rubbed with a combination of salt, black pepper, and garlic, and are then left to dry over a fire or they get placed in the sun for a few days.