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Meat from India
Jamma, or geema, is a goat-meat sausage of the Kumaon Himalaya. Minced goat meat is mixed with ground finger millet, salt, wild pepper (timbur), chilli powder, water and fresh blood, stuffed into goat small intestine, boiled for 15–20 minutes and then smoked above the kitchen oven for 15–20 days. Lactic acid bacteria dominate its microbes.
| Minced goat meat | Red goat meat chopped into fine pieces[rai2009][teixeira2020] |
| Ground finger millet (Eleusine coracana) | [rai2009] |
| Salt, wild pepper (timbur, Zanthoxylum), chilli powder | [rai2009][teixeira2020] |
| Fresh blood and water | A little fresh blood; water is poured in to make the mix semi-liquid[rai2009][teixeira2020] |
| Goat small intestine | The casing, about 2–3 cm across and 100–120 cm long, filled with a funnel and tied at both ends[rai2009] |
| Starter | none added; Rai et al. say the Himalayan meat products are naturally cured without starter cultures |
Total time across the recorded steps: 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
Jamma, or geema, is a goat-meat sausage of the Kumaon Himalaya. Minced goat meat is mixed with ground finger millet, salt, wild pepper (timbur), chilli powder, water and fresh blood, stuffed into goat small intestine, boiled for 15–20 minutes and then smoked above the kitchen oven for 15–20 days. Lactic acid bacteria dominate its microbes. Made in 4 steps over 15 days – 20 days. The longest step, smoke and dry above the kitchen oven, takes 15–20 days (Rai A.K 2009). Lactic acid bacteria, the main microbes (7.5 ± 0.1 log cfu/g in jamma); species found across jamma, arjia and chartayshya 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][teixeira2020] | Smoke and dry above the kitchen oven |
|---|
Jamma is made of minced goat meat in small intestine; its sister arjia uses goat lungs in the large intestine. Both are boiled before they are dried or smoked over the kitchen oven, while chartayshya is salted goat-meat pieces threaded on a string and air-dried with no casing.
The sausage is boiled for 15–20 minutes before drying, and is pricked so it does not burst in the pot. That boil is the only heat step for the raw meat and fresh blood, and the sausage then hangs for 15–20 days with no nitrite or starter added. In kargyong, a related boiled and smoked Himalayan sausage, a Sikkim study detected enterotoxins and Salmonella by ELISA in a few household samples, though it notes no official report of food poisoning from kargyong. Jamma is recorded eaten in curry, deep-fried or as a cooked sausage. Cook it again before eating, but no source read shows that cooking removes those toxins.
Hazards the sources name: Staphylococcal and Bacillus diarrhoeal enterotoxins and Salmonella, detected by ELISA in kargyong, a related boiled and smoked Himalayan sausage; not tested in jamma.
Every number is labelled with how it is known. How this atlas is made
