Sukuti is edible dry meat (jerky). Some eat sukuti as it is. Some prefer charbroiled and spiced as an appetizer, some mix with other ingredients and mix it with achar or even curry. Some put it in noodles, Thokpa or chowmin. It gives different tastes with different items and mix.
Sukuti is dried in sun or on charcoal smoke fire.
People mix it with various spices and keep the sukuti lump for drying above the fire place, or under the sun, till it is gets dry. Some dry sukuti even with vapor coming out of the food
Dry Cloth or metal wire
Meat loaf – 2 lbs
Garlic and ginger paste
Oil – Very less
Cut the meat carefully into long thin strips
Remove all the fat one by one
Put the strips into a big bowl
Marinate it with salt, cumin, coriander, pepper, chili powder and turmeric, ginger and garlic pastes
Keep the marinated meat in Fridge for 24 hours to suck in all the ingredients
Spread it out on a clean cloth and put in under the sun or hang on metal wire above the cooking stove in the kitchen (it is better to put in sun for a while before you keep it in kitchen)
[You can use oven for quick dehydration or you can use real dehydrator machine if you have one – generally in Nepal these things are not used while making food at home]
Once the meat becomes dry store it and eat it as you want.