Nagaland Naga Dog Dried Meat Preserved Traditional Ceremonial

Ingredients

• 1 kg beef — cut into long strips 2 cm thick and 15 to 20 cm long
• 2 tbsp salt
• 1 tsp black pepper — coarsely ground
• 1/2 tsp Naga chilli powder
• Wood chips for smoking (hickory or any hardwood)

Method

1. Prepare the beef strips: cut against the grain into long strips 2 cm thick.
2. Combine salt, black pepper and Naga chilli powder.
3. Rub this mixture all over every surface of the beef strips.
4. Hang the seasoned strips in a cool, dry, well-ventilated place for 2 days to begin drying.
5. Smoke the partially dried strips over low hardwood smoke for 4 to 6 hours until the exterior is firm and dark.
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. Alternatively finish drying in an oven at 60°C for 6 to 8 hours with the door slightly ajar.
8. The dried beef strips are ready when completely firm, no moisture remains and they snap rather than bend.
9. Store in an airtight container for 2 to 3 months.