Buff Sukuti (Dried Buffalo Meat)

Instructions

1. 1Cut the about 225 g of Buffalo Meat into thin strips, about 0.635 cm thick.
2. 2In a medium bowl, combine the meat strips with the 1 tablespoon of Ginger-Garlic Paste, 1/2 teaspoon of Chili Powder, 1/4 teaspoon of Turmeric Powder, 1/4 teaspoon of Cumin Powder, 1/2 teaspoon of Salt, and 1 tablespoon of Mustard Oil. Mix well to ensure all meat strips are evenly coated.
3. 3Arrange the marinated meat strips in a single layer on a wire rack. Place the rack in a dehydrator set to 60°C or in direct sunlight. Dry the meat for 2 to 4 days, or until it is completely dry and leathery. The exact time will depend on humidity and temperature.
4. 4Once the meat is fully dried, heat a 25.4 cm non-stick skillet over medium heat. The pan is ready when a drop of water sizzles and evaporates immediately.
5. 5Carefully place the dried meat strips into the heated skillet. Pan-fry for 3 to 5 minutes, turning occasionally, until the strips are slightly crispy and heated through. They should have a slightly browned appearance.
6. 6Remove the Buff Sukuti from the skillet and let it rest for 1 minute before serving. Serve as a savory snack or appetizer.

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