Sukuti, Authentic Nepali Meat Jerky Recipe

    0
    3635

    Sukuti is a popular snack and appetizer that is basically just a seasoned meat jerky, popular with the people of Nepal. This simple way of making dry meat is made so that anyone can cook it. It can be eaten without any seasoning, or with salt and pepper seasoning along with many other spices. This dish is usually served alongside other Nepali recipes.

    (serves 4, prep time: 6 hours cook time: 5 hours, difficulty: easy, appetizer)

    Sukuti, Authentic Nepali Meat Jerky Recipe
    Author: 
    Recipe type: Appetizer
    Cuisine: Nepali
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4-6
     
    Sukuti is a popular snack and appetizer that is basically just a seasoned meat jerky, popular with the people of Nepal. This simple way of making dry meat is made so that anyone can cook it. It can be eaten without any seasoning, or with salt and pepper seasoning along with many other spices. This dish is usually served alongside other Nepali recipes.
    Ingredients
    • ½ of a small onion, minced in food processor
    • 1 teaspoon garlic paste
    • 1 teaspoon ginger paste
    • 1 ½ teaspoon garam masala
    • 1 teaspoon turmeric
    • 2 teaspoons minced dill
    • 1 tablespoon coriander powder
    • 1 tablespoon black pepper powder
    • 1-2 teaspoon chili powder
    • 1 lb red meat
    Instructions
    1. Combine all of the ingredients minus the meat in a big bowl.
    2. Using a whisker or a spoon, mix all of the ingredients well
    3. Take the meat slices and coat with the mix and leave aside for 5-6 hours or overnight
    4. Preheat oven to 200 degrees Fahrenheit and place the meat on a baking sheet
    5. Put the baking sheet with the meat in the oven and allow 4-6 hours (varying) to allow for the drying. The meat should be dry and crisp to touch.
    6. Serve alongside main dish with dip of your choice.
    beef jerky
    Taken by Wikimedia Commons user Kusie.

    LEAVE A REPLY

    Please enter your comment!
    Please enter your name here

    Rate this recipe: