🇧🇹 Bhutanese Cuisine

Shakam Shukam

Dried Beef Jerky

Prep Time 30 min + drying
Servings 6
Difficulty Easy
Calories 183 kcal

Strips of beef seasoned with salt, chili, and Sichuan pepper, air-dried in the Himalayan wind until firm and intensely concentrated in flavor.

Ingredients

Instructions

  1. 1 Slice beef along the grain into strips about 1cm thick and 15cm long.
  2. 2 Mix salt, chili powder, Sichuan pepper, and turmeric.
  3. 3 Rub spice mixture into every surface of the beef strips.
  4. 4 Thread string through one end of each strip for hanging.
  5. 5 Hang in a well-ventilated, cool, dry area for 5-7 days until firm and dry.
  6. 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.