🇧🇹 Bhutanese Cuisine

Yaksha Shakam

Dried Yak Meat

Prep Time 30 min + drying
Servings 6
Difficulty Medium
Calories 169 kcal

Chewy strips of dried yak meat, deeply flavored from high-altitude air-drying and seasoned with chili and salt, a prized Bhutanese protein source.

Ingredients

Instructions

  1. 1 Cut yak meat into long strips about 1cm thick, cutting along the grain.
  2. 2 Mix salt, chili powder, and ginger powder.
  3. 3 Rub spice mixture thoroughly into all surfaces of the meat strips.
  4. 4 Thread string through one end of each strip.
  5. 5 Hang in a well-ventilated cold area for 7-10 days until completely dry.
  6. 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.