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Meat from Thailand
Nang-khem is northeast Thai salted buffalo or cow skin. In the traditional method the skin is cut into strips, mixed with plenty of salt and buried for two to three days in a pit lined with banana leaves and rice husk, then pounded soft and dried in the sun. The Thai community product standard describes a brine-soaked, salted and dried skin with water activity no higher than 0.6.
| Buffalo or cow skin | Washed and cut into long pieces 2–3 cm wide[jircas-nangkhem][tcps-nangkhem] |
| Salt, in excess | [jircas-nangkhem] |
| Rice husk and banana leaves | To line and cover the pit; the standard also allows rolling the skin in bran or fine husk[jircas-nangkhem][tcps-nangkhem] |
Total time across the recorded steps: 2 days – 3 days
What changes: The buffalo skin is washed and 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
Nang-khem is northeast Thai salted buffalo or cow skin. In the traditional method the skin is cut into strips, mixed with plenty of salt and buried for two to three days in a pit lined with banana leaves and rice husk, then pounded soft and dried in the sun. The Thai community product standard describes a brine-soaked, salted and dried skin with water activity no higher than 0.6. Made in 5 steps over 2 days – 3 days. The longest step, bury in a husk-lined pit, takes 2–3 days (JIRCAS 1995).
| Main step | 2–3 daysReported[jircas-nangkhem] | Bury in a husk-lined pit |
|---|
Nang-khem is skin, not meat, and its short buried stage is followed by pounding and sun-drying, so it ends as a dry, salty product rather than a moist, sour one. The community standard counts a sour taste as a defect.
Thai community product standard TCPS 1033-2548 sets water activity at no more than 0.6, a total count of at most 1 × 10^4 per g, bans synthetic colours and preservatives, and asks labels to advise dry storage and cooking before eating.
Every number is labelled with how it is known. How this atlas is made
Made at home in the northeast. JIRCAS notes it is not popular because the process is complicated and the product expensive. A 2017 Matichon news clip reports a maker in Tha Uthen district, Nakhon Phanom, who had sold it for nearly 40 years, starting from home trial and error and selling first within the village before moving to standardised production [matichon2017].
