Sukuti – Nepalese Air-Dried Beef
Sukuti is a traditional Nepalese dried meat preserved without modern technology solely through salting, seasoning, and air-drying. It is made from lean beef, cut into strips and dried over open fire or in the air. Sukuti is often eaten as a snack or used in curries and has an intense, smoky flavor.
Ingredients(for 1 kg)
Instructions
Preparation & Seasoning
30 minutes + 6 hours restingTrim lean beef (top round or rump) of fat and sinew. Cut into finger-thick strips (approx. 1.5 x 1.5 cm cross-section). Mix all spices and rub the strips thoroughly. Marinate covered in the refrigerator at 4 °C for 6 hours.
Cold Smoking
6–8 hoursWipe the meat strips (do not wash) and hang in the smoker at 25–35 °C. Cold smoke with hickory and beech for 6–8 hours. Keep temperature strictly below 40 °C so the meat does not cook but only absorbs flavor.
Air Drying
36–60 hoursHang the smoked strips in a cool, well-ventilated location (below 20 °C). Dry for 36–60 hours until the meat is completely dried through, hard, and reduced to about 35–40% of its original weight. In high humidity, finish drying in a food dehydrator at 35 °C.
Pro Tip
Sukuti is ready when it feels bone-like when bent and makes an audible crack when broken – drying time can vary considerably depending on humidity.
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