Chewy strips of dried yak meat, deeply flavored from high-altitude air-drying and seasoned with chili and salt, a prized Bhutanese protein source.
Instructions
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1
Cut yak meat into long strips about 1cm thick, cutting along the grain.
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2
Mix salt, chili powder, and ginger powder.
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3
Rub spice mixture thoroughly into all surfaces of the meat strips.
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4
Thread string through one end of each strip.
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5
Hang in a well-ventilated cold area for 7-10 days until completely dry.
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6
Slice thin and eat as a snack, or rehydrate and use in stews and datshi dishes.
Did You Know?
Yaks can only survive above 3,000 meters. Yak meat is leaner than beef and higher in protein, making it ideal for drying.
The Story Behind Yaksha Shakam
Yak herding has defined life in Bhutan's highest valleys for millennia. Drying yak meat was essential for nomadic families who moved between seasonal pastures. This preserved protein sustained communities through months of snow when fresh food was unavailable.
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