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Meat from Sikkim and Ladakh
Kheuri is a Sikkim meat product of yak or beef, chopped with its intestine and fat, stuffed and pressed into a cleaned sheep stomach and hung in the open air for one to two months. Its making is recorded only in field surveys, and no study has measured its acidity or microbes.
A short entry: the sources we found record only what is said here about Kheuri itself.
| yak or beef meat | |
| its intestine and fat | |
| salt |
Total time across the recorded steps: 30 days – 2 months
What changes: Meat, intestine and fat are chopped and salted
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
Kheuri is a Sikkim meat product of yak or beef, chopped with its intestine and fat, stuffed and pressed into a cleaned sheep stomach and hung in the open air for one to two months. Its making is recorded only in field surveys, and no study has measured its acidity or microbes. Made in 4 steps over 30 days – 2 months. The longest step, ferment hanging in open air outside the kitchen, takes 30 days – 2 months (Teixeira A 2020).
| Main step | 30 days – 2 monthsReported[teixeira2020] | Ferment hanging in open air outside the kitchen |
|---|
Kheuri is packed into a sheep stomach and pressed, then hung for months, while kargyong is mixed lean meat in a gut casing that is boiled and smoked for days.
In the recorded method the filled stomach hangs in open air for one to two months, and no source we read gives an acid, salt or temperature figure for it. In a 2021 study of other traditional Sikkim meats, 6 of 27 household samples tested positive by ELISA, all of them kargyong or satchu, for Salmonella or for staphylococcal or Bacillus enterotoxins. The khyopeh samples, salted yak meat and innards hung in a rumen above an oven for 4–6 months, tested negative. No study we read tested kheuri.
Hazards the sources name: Salmonella, and staphylococcal and Bacillus enterotoxins, by ELISA in 6 of 27 household samples, all kargyong or satchu (related traditional Sikkim meats, not kheuri); khyopeh samples were negative.
Every number is labelled with how it is known. How this atlas is made
Rai et al. 2009 report that North Sikkim people had stopped making it because a ban on slaughtering high-altitude sheep removed the stomach casings.
