Sikkim Sukuti Dried Smoked Meat Spiced Nepali Snack

Method

1. 1

   Mix salt, turmeric, red chilli powder, black pepper, cumin powder and oil together to make a spice paste.

2. 2

   Coat each thin strip of meat thoroughly with the spice paste. Massage in well.

3. 3

   Traditional air-drying method: hang the spiced meat strips on a rack or hook in a dry, well-ventilated area.

4. 4

   Air-dry for 3 to 5 days in cool, dry mountain air.

5. 5

   Oven method: place spiced meat strips on a wire rack over a baking tray.

6. 6

   Place in an oven at the lowest setting (60 to 80°C) for 3 to 4 hours, turning once, until completely dried and firm throughout.

7. 7

   Dehydrator method: dry at 70°C for 4 to 5 hours.

8. 8

   The sukuti is ready when the meat is completely firm, dry and dark coloured — it should snap when bent, not flex.

9. 9

   To serve: briefly fry or toast the sukuti in a dry pan for 2 to 3 minutes to restore some warmth and crispiness.

10. 10

    Store in an airtight container for 2 to 3 weeks at room temperature or longer refrigerated.