Nepalese Jerky Recipe

Nepalese Jerky Notes

This is an adaptation of the Nepalese equivalent of jerky. Traditionally, the Nepalese use water buffalo meat. The meat is cut into strips, marinated, then hung over the stove to dry. Prepared this way, the meat will last for quite a long time without refrigeration. When ready to use, they cut the meat into cubes, reconstitute it in water, and use it in recipes like fresh meat.

Ingredients

• flank steak, cut across the grain into thick strips
• olive oil
• red pepper flakes
• ginger, grated (or ginger paste)
• garlic, crushed
• ground cumin
• ground coriander (two parts coriander to one part cumin)

Preparation Instructions

Combine all ingredients in a Ziploc bag and squeeze out as much air as possible before sealing. Keep in the refrigerator before cooking.

Preheat the oven to 200 degrees. Lay the beef out on the roasting rack and let dry to desired degree.

Helpful Hints

The dried meat can be cut into cubes and added to curries or stews and served over hot cooked rice.

Credit

This recipe was provided by Mabel Menard from Chicago.

Cuisines, Courses and Ingredients

• Beef, Indian, Side Dish, Snack

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