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Meat from Nepal and India
Suka ko masu is Nepali dried meat. Strips of goat or buffalo meat are mixed with turmeric, mustard oil and salt and hung above the earthen kitchen oven for 7 to 10 days until they are smoke-dried. Rai et al. (2009) say the strips can be stored at room temperature for several weeks. They are fried as a curry or grilled over charcoal. It is a smoke-dried meat rather than a planned ferment, though lactic acid bacteria and yeasts have been isolated from it.
| Red meat of buffalo or goat | Cut into strips up to 25–30 cm long[rai2009][teixeira2020] |
| Turmeric powder, mustard oil and salt | Mixed thoroughly into the strips before they are hung[rai2009] |
| Mustard oil, onion, ginger, chilli powder and salt, with coriander leaves | For the curry made from the dried strips[rai2009] |
Total time across the recorded steps: 7 days – 10 days
What changes: Red meat of buffalo or goat is cut into long strips
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
Suka ko masu is Nepali dried meat. Strips of goat or buffalo meat are mixed with turmeric, mustard oil and salt and hung above the earthen kitchen oven for 7 to 10 days until they are smoke-dried. Rai et al. (2009) say the strips can be stored at room temperature for several weeks. They are fried as a curry or grilled over charcoal. It is a smoke-dried meat rather than a planned ferment, though lactic acid bacteria and yeasts have been isolated from it. Made in 5 steps over 7 days – 10 days. The longest step, hang above the kitchen oven, takes 7–10 days (Rai A.K 2009).
| Main step | 7–10 daysReported[rai2009][teixeira2020] | Hang above the kitchen oven |
|---|
Suka ko masu is dried and smoked over the kitchen fire rather than fermented in a casing like the Himalayan kargyong sausages. Lactic acid bacteria have been isolated from it.
The strips are raw meat that is only salted, smoked and dried, then kept at room temperature. Staphylococcus aureus is among the bacteria isolated from it. CDC says cooking can kill Staph but does not destroy its toxin, so frying cannot rescue a bad batch. In one study no isolate from the Himalayan meat products made biogenic amines, but that test covered the isolates, not the strips. Fry or grill the strips through before eating.
Hazards the sources name: Staphylococcus aureus (among the isolates listed for suka ko masu).
Every number is labelled with how it is known. How this atlas is made
Rai, Palni and Tamang (2009) record that after goats are ritually sacrificed at the Nepali festival of Dasain, the leftover meat is smoked into suka ko masu to keep for later.
