Dried Meat

Ingredients

• Yak meat (lean leg) 1kg
• Coarse salt 30g
• Sichuan peppercorns 2 tsp
• Ginger 30g, sliced
• Scallion sections 3
• Cooking wine 30ml
• Chili powder 5g (optional)

Cooking Steps

1. 1. Cut the yak meat into strips about 2 cm wide and 15 cm long along the grain.
2. 2. Rub the meat strips thoroughly with salt, pepper and cooking wine. Place in a container and refrigerate for 24 hours.
3. 3. Remove from refrigerator and pat dry with paper towels. Sprinkle with paprika if desired.
4. 4. Thread the meat strips on string or bamboo skewers. Hang in a cool, well-ventilated place (below 10℃).
5. 5. Dry for 2-4 weeks depending on temperature and humidity. The meat is done when it is dark, firm, and bends without breaking.
6. 6. When eating, cut into thin slices for snacks, or steam for 15 minutes to rehydrate, then use in stews.

Cultural Tips

In Tibet, making jerky is a winter tradition. During the coldest months (December to February), when conditions are ideal, families prepare large amounts of food. When fresh meat was scarce, dried meat could sustain a family through the spring. It is also a valuable gift and trade item between nomadic communities.