Nepalese Jerky

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.

Collections: Asian Beef Side Dish Snack

Featured Ingredients

Our Crushed Red Pepper Flakes have a medium heat without being overwhelming. They are often used as a table condiment, adding a pleasant... Size Options
$4.99 Glass jar, 1/2 cup (wt. 2.0 oz)
Aromatic and earthy, ground cumin is an essential flavor in Latin cooking, and frequently used in Indian curries and rice dishes. We... Size Options
$5.99 Glass jar, 1/2 cup (wt. 2.3 oz)
Moroccan coriander has a sweet, pleasant flavor with a hint of lemon. Ground coriander seed is easy to add to rice dishes, meat rubs, and... Size Options
$5.49 Glass jar, 1/2 cup (wt. 1.8 oz)

Nepalese Jerky Recipe

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.


Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours


No ratings yet. Be the first!