Sukuti (Dried Meat Jerky)

Ingredients

• 1 pound Beef (or other meat)
• 2 tablespoons Ginger-Garlic Paste
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 2 teaspoons Salt
• 1 tablespoon Lemon Juice

Instructions

1. 1On a clean cutting board, use a sharp knife to slice the 1 pound of Beef (or other meat) into thin strips, about 1/4-inch thick, cutting against the grain.
2. 2In a medium-sized bowl, combine the 2 tablespoons of Ginger-Garlic Paste, 1 teaspoon of Turmeric Powder, 1 teaspoon of Red Chili Powder, 1 teaspoon of Cumin Powder, 1 teaspoon of Coriander Powder, 2 teaspoons of Salt, and 1 tablespoon of Lemon Juice. Stir these ingredients together until they form a smooth, well-mixed paste.
3. 3Add all the sliced meat strips to the bowl with the spice mixture. Use your hands or a spoon to coat each strip evenly with the marinade. Cover the bowl and place it in the refrigerator to marinate for at least 2 hours, or up to 12 hours (overnight), to allow the flavors to develop deeply.
4. 4Carefully arrange the marinated meat strips in a single layer on a drying rack, making sure no strips touch each other. If using a food dehydrator, place the strips on the dehydrator trays in a single layer. If air-drying, hang the strips individually in a well-ventilated area, away from direct sunlight, to allow air to circulate around each piece.
5. 5Dry the meat strips until they are completely dried and have a firm, chewy texture. If using a food dehydrator, set the temperature to 145°F (63°C) and dry for 6 to 12 hours. If air-drying, allow the strips to dry in the well-ventilated area for 12 to 24 hours. The meat is done when it feels firm but still pliable, with no visible moisture on the surface or when bent.
6. 6Once the Sukuti is completely dried, remove it from the drying rack or dehydrator. Let the dried meat jerky cool completely at room temperature for at least 30 minutes. This cooling step is important to prevent any condensation from forming inside the storage container, which could affect its quality.
7. 7Transfer the cooled Sukuti to an airtight container. Store the dried meat jerky at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month for longer storage.

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