We bought sukuti in a local shop, the usual price is 1500Rs for kg. Of course not one kg but few small pieces. The whole family loved it and ate the whole day.
It is very tasty. A small piece can be eaten for a very long which is recommended to extract all the taste from it. Sometimes instead of meat, you can get vain. It is tasty too but a litle bit hard and need more time to soften.
If you don’t want to buy one you can make one.
Here is Masala for marinating about 1 kg of meat before drying:
|Meat Masala||4 spoon|
|Mustard Oil||4 spoon|
|Red fresh chillies||4 pieces|
|Fresh Ginger||25 g|
|Lemon Juice||2 spoon|
|Cane Molasses||3 spoon|
|Timmur (Sichuan Pepper)||1 tea spoon|
|Grated Nutmeg||1 tea spoon|
How to make:
- Garlic and ginger mash or finely chop.
- Mix all spices in a blender to a smooth paste.
- Cut the meat across the muscle fibers into a 1 cm thick strip and 5 cm wide. Rub the marinade and leave in a cool place for an hour. After this time the meat is ready for drying.
- Drying takes place in the sun or above a fire. Usually, meat is ready after two or three days.
Dried meat strips should be stored in a large closed jar, away from direct sunlight.