Strips of beef seasoned with salt, chili, and Sichuan pepper, air-dried in the Himalayan wind until firm and intensely concentrated in flavor.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Slice beef along the grain into strips about 1cm thick and 15cm long.
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2
Mix salt, chili powder, Sichuan pepper, and turmeric.
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3
Rub spice mixture into every surface of the beef strips.
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4
Thread string through one end of each strip for hanging.
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5
Hang in a well-ventilated, cool, dry area for 5-7 days until firm and dry.
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6
Store in a cool place. Slice thinly and eat as a snack or use in cooking.
Did You Know?
At Bhutan's high altitude, meat dries quickly and safely in the thin, cold air — natural refrigeration that has worked for thousands of years.
Chef's Notes
The Story Behind Shakam Shukam
Shakam is one of Bhutan's oldest food preservation techniques, essential for survival in a mountainous kingdom with no refrigeration. Yak herders, farmers, and monks all relied on dried meat as a portable, long-lasting protein source during travel and winter.
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