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Meat from India
Chartayshya is dried goat meat (chevon) of the Kumaon Himalaya, cooked as a curry. It is a dried and smoked meat rather than a sausage, yet lactic acid bacteria are its main microbes, at about 6.9 log cfu/g.
A short entry: the sources we found record only what is said here about Chartayshya itself. Its own sources do not record how it is made, so the steps and scenes below are those of Jamma (geema), the closest documented meat ferment, shown as a guide to the method, not as a record of Chartayshya.
| red goat meat (chevon) | |
| salt |
Total time across the steps of Jamma (geema): 15 days – 20 days
What changes: Minced goat meat is mixed with millet, salt, wild pepper, chilli, water and blood
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Chartayshya is dried goat meat (chevon) of the Kumaon Himalaya, cooked as a curry. It is a dried and smoked meat rather than a sausage, yet lactic acid bacteria are its main microbes, at about 6.9 log cfu/g. Made in 2 steps over 15 days – 20 days. The longest step, thread and hang to dry, takes 15–20 days (Rai A.K 2009). Lactic acid bacteria, the main microbes (6.9 ± 0.1 log cfu/g in chartayshya); species found across chartayshya, jamma and arjia were Enterococcus durans, E. faecalis, E. faecium, E. hirae, Leuconostoc citreum, Leuc. mesenteroides, Pediococcus pentosaceus and Weissella cibaria does most of the fermenting.
| Main step | 15–20 daysReported[rai2009] | Thread and hang to dry |
|---|
Chartayshya is pieces of goat meat dried without a casing, while jamma and arjia from the same communities are stuffed sausages that are boiled first.
Every number is labelled with how it is known. How this atlas is made
