Sikkim Sukuti Dried Smoked Meat Spiced Nepali Snack

Ingredients

• 500g lean buff (water buffalo) or pork — cut into very thin strips 5 mm thick and 6 cm long
• 1 tsp salt
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• 1/4 tsp black pepper
• 1/2 tsp cumin powder
• Oil — 1 tsp for coating
• For serving: fresh dalle chilli or any hot chilli condiment

Method

1. Mix salt, turmeric, red chilli powder, black pepper, cumin powder and oil together to make a spice paste.
2. Coat each thin strip of meat thoroughly with the spice paste. Massage in well.
3. Traditional air-drying method: hang the spiced meat strips on a rack or hook in a dry, well-ventilated area.
4. Air-dry for 3 to 5 days in cool, dry mountain air.
5. Oven method: place spiced meat strips on a wire rack over a baking tray.
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. Dehydrator method: dry at 70°C for 4 to 5 hours.
8. The sukuti is ready when the meat is completely firm, dry and dark coloured — it should snap when bent, not flex.
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. Store in an airtight container for 2 to 3 weeks at room temperature or longer refrigerated.