Traditional Goat Jerky (Sukuti) Recipe – The Taste of Nepal, Reimagined

Traditional Goat Jerky (Sukuti) Recipe – The Taste of Nepal, Reimagined

Born in the mountains, crafted in Australia.
Sukuti — Nepal’s iconic dried meat — isn’t just food. It’s history, heritage, and hard-earned flavour. Traditionally shared around firewood kitchens and festive gatherings, we’re bringing this timeless recipe to the modern world, while staying true to its roots.

Here’s how we make our authentic goat jerky, using only natural ingredients, traditional techniques, and premium Australian goat meat. Want to try it yourself at home? Here’s the real deal.

✅ Ingredients (for ~2 kg meat)

Marinade (mixer)

• Soy sauce 

• Worcestershire sauce 

• Salt (coarse or kosher salt)

• Black pepper Freshly ground

• Garlic powder 

• Onion powder 

• Smoked paprika (optional, for Smoky touch)

• Brown sugar or honey (optional, for mild sweetness and better browning)

• Lemon juice or vinegar (helps tenderize)

• Crushed coriander seed (optional, for earthy aroma)

• Red chili flakes  (optional, if you want a hint of heat)

✅ Preparation steps

1. Slice the goat meat

   • Trim all visible fat (fat can spoil quickly).

   • Slice into thin strips about 5 mm thick. You can cut with or against the grain depending on your preferred texture (against = more tender; with = chewier).

2. Prepare the marinade

   • Mix all marinade ingredients in a large bowl until the salt and sugar dissolve fully.

3. Combine and marinate

   • Add meat strips to the marinade, mix well so every piece is coated.

   • Cover and refrigerate at least 12 hours (overnight). Longer (up to 24 hours) gives stronger flavour.

4. Dry or dehydrate

   • Remove meat from marinade, pat lightly with paper towels to remove excess liquid (helps better drying).

   • Arrange strips on dehydrator trays or hang on hooks (if air-drying traditionally).

   • Dry at 60–70 °C (140–160 °F) for about 6–8 hours (dehydrator time varies). Check for dry but slightly flexible texture.

5. Store

   • Once cooled, store in airtight containers or vacuum-seal for best shelf life.

✅ Tips for best flavour

• Use fresh goat meat, preferably not frozen beforehand.

• You can lightly smoke it after partial dehydration (using hickory or oak) for a traditional smoky taste.

• Adjust salt and soy sauce if you prefer lower sodium.

• Always check final texture: it should be dry but not brittle.

🌿 Why Make It This Way?

Our jerky uses no added preservatives, just natural drying techniques and clean, bold spices. We vacuum-seal each batch to lock in freshness without needing artificial ingredients. It's protein-packed, low-fat, and easy on digestion — goat is one of the healthiest red meats around.

🏔️ Inspired by Heritage. Made for Today.

This isn’t just any jerky — it’s SUKUTI. A recipe passed down through generations, now crafted with care in Australia for a new kind of snacker. When you choose SherpaBites, you’re getting a piece of tradition with every bite.

🛒 Want to skip the prep and taste the real thing?
Grab a pack of our ready-to-eat Traditional Goat Sukuti and experience the flavour that started it all.