Traditional Smoked Meat from Meghalaya (Boneless) - 375 g (non-veg)
Smoked to perfection, this smoked meat is a treat for anyone who loves smoked meat. Smoked meat makes for an excellent snack or a spicy and intense stew. Made in Meghalaya
Weight: 375 g
Estimated Delivery: 7 - 10 Business Days
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Weight: 375 g
Storage Insturctions: We recommend that smoked meat is stored immediately in the freezer. This way the meat can be kept fresh for many weeks. Similar to how we store meat products like sausages or salami. You may then thaw the meat in a microwave or in normal cold water just before cooking.
"Where there's smoke, there's flavor!' This is a well-known expression in the smoking meat circles. Another popular tag line is 'low and slow'. These expressions say a little bit about what smoking meat is all about, tasty flavorful meat with unmatched tenderness. The art of preparing smoked meat is an ancient practice in the Meghalaya regions of Northeast. Doh Thad/doh syang/ Kha rang is what smoked meat of pork, beef or fish is called is Meghalaya. In a typical Meghalaya kitchen, indoor or outdoor, one will see the fireplace with strips of meat, beef or pork, hanging above them, allowing the smoke and air to slowly dry the meat over time. Most or all of the houses in the Meghalaya practices “Cold smoking”, which is an intense smoking and meat preparation technique at low temperatures. The goal is to enhance the flavor of meats and to improve preservation. A lot of brining and salting is done before smoking to prevent the growth of bacteria and to improve the quality of cured food. This type of smoking is prolonged and takes up to days, even weeks. The end result is dry, salty, flavored food. Though the smoked meat can be readily eaten out of the packet after heating it for few minutes, there are many ways to prepare smoked meat dishes. "
Cooking instructions: Best if consumed within 2-4 weeks of opening from the original packaging. For cooking traditional smoked meat stew with vegetables (such as yam or anishe), bring water to a boil and add cubed slices of the smoked meat. Cook for about 15-20 minutes in low heat, then add vegetables of your choice. Also goes very well with Zebrang or Schezwan Pepper (http://www.giskaa.com/zebrang-pack-of-2-packets-of-20-g-each).