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Meat from India
Khyopeh is a fermented yak meat of Lachung in North Sikkim. Chopped yak meat and innards are salted, stuffed into the rumen taken from the same yak, tied with twine and hung over the earthen oven for 4 to 6 months. The result is very dry, with about 2.5 % moisture and a pH near 5.9.
| Yak meat and innards, chopped | [bhutia2021] |
| Salt | [bhutia2021] |
| Yak rumen | Taken from the slaughtered yak and used as the casing[bhutia2021] |
| Starter | spontaneous |
Total time across the recorded steps: 4 months – 6 months
What changes: Yak meat and innards are chopped and mixed with 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
Khyopeh is a fermented yak meat of Lachung in North Sikkim. Chopped yak meat and innards are salted, stuffed into the rumen taken from the same yak, tied with twine and hung over the earthen oven for 4 to 6 months. The result is very dry, with about 2.5 % moisture and a pH near 5.9. Made in 4 steps over 4 months – 6 months. The longest step, hang on bamboo strips above the earthen oven to ferment, takes 4–6 months (Bhutia M.O 2021). Lactobacillus sakei and Enterococcus, the most abundant bacteria does most of the fermenting.
| Main step | 4–6 monthsReported[bhutia2021] | Hang on bamboo strips above the earthen oven to ferment |
|---|---|---|
| Acidity | pH 5.9Measured[bhutia2021] | Hang on bamboo strips above the earthen oven to ferment |
Khyopeh ferments for months inside the yak's own rumen and dries almost completely. Kargyong, from the same region, is boiled first and smoked for only 10 to 15 days.
In a 2021 Sikkim study no enterotoxins were found in khyopeh, and it had the lowest coliform and staphylococcal counts of the meats tested. It is a raw, long-fermented meat; cook it before eating.
Hazards the sources name: Escherichia fergusonii (isolate).
Every number is labelled with how it is known. How this atlas is made
