Make Sukuti at Home

March 28, 2013

For those of us living abroad, sukuti, dry meat (jerky) reminds us of home.  Chewy and savory, they make a great appetizer or a dish for any meal.

Traditionally sukuti are made by hanging meat above chula, fire in the kitchen, over a long period of time, where the heat and smoke dries them out, or by drying them out in the sun. If either one of these methods are not a feasible, your oven can be used to dry meat and make sukuti. Here we show you how to do so in four easy steps.

You can dry them plain or marinate the meat with garlic, onion, salt, chili powder, cumin, turmeric or any spice to your liking before hand.


How to in 4 Easy Steps

Step 1: Clean and slice the meat into long strips of 1 x ½ inch wide.

Step 2: Remove the top rack from the oven and move the bottom rack to the lowest setting. Cover the entire bottom rack with the aluminum foil (see the picture further below). This is to catch any drippings. Preheat the oven to 170° F (or lowest setting in your oven. ~75°C for those on metric system).

Step 3: Suspend each strip of meat from the rack (the top rack you took out earlier). Put the top rack back inside the oven on the highest rack setting. Bake at 170° F for 6-8 hours, depending on thickness of slices or your personal preference (chewy or crispy).

Step 4: Your sukuti is now ready. Turn off the oven and let sukuti cool down in the oven.

This is how it looks after 7 hours.

Cutting Tips

Cut along the grain of the meat, this will make it easy to cut. Also for easy cutting, you can place the meat in the freezer for 30 minutes before cutting. Slightly frozen meat will be easier to handle and cut.

3 Responses to Make Sukuti at Home

  1. Anonymous on December 16, 2016 at 10:31 PM

    I used to hunt and make sukuti in Nepal. I still do it here in the USA when I have the opportunity. Your method is good and safe, I have used this process many times in the past. Try adding a little of liquid smoke in the marinate and you will get the taste of the traditional home made “Nepali Sukuti”.
    Always a pleasure to assist the sisters from Nepal. Good job, keep it up.


  2. Puran Subba on March 18, 2016 at 1:54 AM

    Sukuti has always made my mouth watery and I loved to it and now I want prepare it myself since I am planning to start a business of sukuti and this site has helped me to know key factors ..
    Thanks a lots.

  3. Bina sharma on November 6, 2015 at 10:56 AM

    Wow, I like your approach of making sukuti! I was born and raised in Nepal, but living in Canada for over three decades. I’m in the process of publishing a book about Nepal’s cultures. I consider food preservation as part of the culture, too, so I wanted to verify my sukuti making process and found you. Thanks!

    Keep up the great job you’re sharing,


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