Nagaland Naga Dog Dried Meat Preserved Traditional Ceremonial

Method

1. 1

   Prepare the beef strips: cut against the grain into long strips 2 cm thick.

2. 2

   Combine salt, black pepper and Naga chilli powder.

3. 3

   Rub this mixture all over every surface of the beef strips.

4. 4

   Hang the seasoned strips in a cool, dry, well-ventilated place for 2 days to begin drying.

5. 5

   Smoke the partially dried strips over low hardwood smoke for 4 to 6 hours until the exterior is firm and dark.

6. 6

   Complete the drying process: sun-dry for 2 to 3 more days in strong direct sunlight until the strips are completely hard and dry throughout.

7. 7

   Alternatively finish drying in an oven at 60°C for 6 to 8 hours with the door slightly ajar.

8. 8

   The dried beef strips are ready when completely firm, no moisture remains and they snap rather than bend.

9. 9

   Store in an airtight container for 2 to 3 months.