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Meat from Sikkim, Darjeeling hills, Arunachal Pradesh and Ladakh
Kargyong is a smoked sausage of the eastern Himalayas. Lean beef or pork is mixed with garlic, ginger and salt, stuffed into animal intestine, boiled for about 30 minutes and then smoked above an earthen oven for 10 to 15 days. No nitrate or nitrite is added, and the finished sausage stays only mildly acid, near pH 5.3 to 5.9.
| Lean beef or pork | [bhutia2021] |
| Garlic | [bhutia2021] |
| Ginger | [bhutia2021] |
| Salt | No nitrate or nitrite is added[bhutia2021] |
| Animal intestine | Natural casing, tied at both ends with rope[bhutia2021] |
Total time across the recorded steps: 10 days – 15 days
What changes: Lean meat is mixed with garlic, ginger and salt
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
Kargyong is a smoked sausage of the eastern Himalayas. Lean beef or pork is mixed with garlic, ginger and salt, stuffed into animal intestine, boiled for about 30 minutes and then smoked above an earthen oven for 10 to 15 days. No nitrate or nitrite is added, and the finished sausage stays only mildly acid, near pH 5.3 to 5.9. Made in 4 steps over 10 days – 15 days. The longest step, hang on a bamboo stick above the earthen oven to smoke-dry, takes 10–15 days (Bhutia M.O 2021). Lactic acid bacteria isolated from lang, yak and faak kargyong and related meats and Lactobacillus sakei, the most abundant species in pork kargyong do most of the fermenting.
| Main step | 10–15 daysReported[bhutia2021] | Hang on a bamboo stick above the earthen oven to smoke-dry |
|---|---|---|
| Acidity | pH 5.3–5.9Measured[bhutia2021] | Hang on a bamboo stick above the earthen oven to smoke-dry |
Kargyong is boiled before it is smoked, so it is a cooked and smoke-dried sausage with no added nitrate or nitrite and only a mild acid fall.
No nitrate or nitrite is added to kargyong, and it stays only mildly acid. A Sikkim study detected staphylococcal and Bacillus diarrhoeal enterotoxins and Salmonella in a few household samples, and the sea enterotoxin gene in staphylococci from beef and pork kargyong. Cook it before eating.
Hazards the sources name: Staphylococcus aureus and S. piscifermentans isolates carrying the sea enterotoxin gene (beef and pork kargyong); Bacillus cereus diarrhoeal enterotoxin and Salmonella detected by ELISA in a few samples.
Every number is labelled with how it is known. How this atlas is made
Rai et al. 2009 is the survey that Bhutia et al. 2021 cite for how kargyong is made. A few bacterial species from kargyong were reported earlier from limited phenotypic and biochemical tests (Rai et al. 2010). A 2021 study of household samples in Sikkim identified bacteria by 16S rRNA sequencing.
