Teriyaki Goat Jerky – Where East Meets Everest
Share
Teriyaki Goat Jerky (Sukuti) Recipe – Where East Meets Everest
Looking for a jerky flavour that hits sweet, savoury, and satisfying all in one bite? Our Teriyaki Goat Jerky combines traditional slow-drying with the bold, crowd-pleasing punch of Japanese-inspired flavour.
Made with premium Australian goat meat and no added preservatives, this recipe brings a global twist to our Nepalese roots — perfect for adventurous palates and healthy snackers alike.
🥩 Ingredients (for 2 kg goat meat):
Lean goat meat (thinly sliced)
Soy sauce
Brown sugar
Honey
Rice vinegar (or apple cider vinegar)
Garlic paste
Ginger paste
Black pepper
(Optional) Sesame oil
(Optional) Chili flakes
🔪 How to Make It:
1. Slice the Meat
Use lean goat cuts and slice into ¼-inch strips. Trim off excess fat for better texture and shelf life.
2. Marinate with Intention
In a large bowl or resealable bag, mix all ingredients. Add the meat and massage thoroughly.
Let it marinate in the fridge for at least 8 hours, preferably overnight.
3. Dry It Slow
Choose your method:
Dehydrator: 65–70°C for 6–8 hours
Oven: Set to ~70°C with door slightly open; dry for 6–8 hours
Traditional sun drying: 2–3 days under sun, turning regularly
4. Check for Perfect Texture
The jerky should be chewy but dry, not soft or brittle. Let it cool fully before packing.
🧊 How to Store:
Vacuum-sealed: Up to 3 months shelf life
Once opened: Refrigerate and consume within 7–10 days
We vacuum-seal every batch to naturally preserve freshness — no added preservatives, just clean, bold flavour.
🌍 A Global Flavour, Rooted in Tradition
Goat meat is lean, high-protein, and easier to digest than beef — making it a smart, clean snack choice.
This teriyaki version is perfect for those wanting something bold but balanced, with just a touch of sweetness.
🛒 Want the flavour without the prep?
Try our handcrafted Teriyaki Goat Jerky — small-batch, preservative-free, and full of flavour.