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Meat from Sikkim
Satchu is a smoked meat of the Sikkim Himalaya. Red beef or yak meat is sliced into long, thread-like strips, mixed with turmeric, salt and oil, and smoked for 7–10 days. In a household survey the samples were slightly acidic (mean pH 5.5) and low in moisture.
| Red beef or yak meat | Sliced into long, thread-like strips[bhutia2021] |
| Turmeric, salt and oil | Mixed into the strips; no amounts recorded[bhutia2021] |
Total time across the recorded steps: 7 days – 10 days
What changes: Red meat is cut into long, thread-like strips
Red beef or yak meat is sliced into long, thread-like 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
Satchu is a smoked meat of the Sikkim Himalaya. Red beef or yak meat is sliced into long, thread-like strips, mixed with turmeric, salt and oil, and smoked for 7–10 days. In a household survey the samples were slightly acidic (mean pH 5.5) and low in moisture. Made in 4 steps over 7 days – 10 days. The longest step, smoke the strips, takes 7–10 days (Bhutia M.O 2021). Lactic acid bacteria isolated from the Eastern Himalayan meat products studied (lang and yak satchu among them), including Lactobacillus casei, Lb. carnis, Lb. plantarum, Pediococcus pentosaceus and Enterococcus faecium and Yeasts Debaryomyces hansenii, D. polymorphus and Pichia anomala, isolated from the same set of products do most of the fermenting.
| Main step | 7–10 daysReported[bhutia2021] | Smoke the strips |
|---|---|---|
| Acidity | pH 5.5Measured[bhutia2021] | Finished satchu |
Satchu is whole strips of meat, smoked and dried, while kargyong is a sausage of lean meat boiled in a gut casing before smoking.
In a Sikkim study of six household samples, two tested positive by ELISA for Bacillus diarrhoeal enterotoxin and Salmonella, and coliform counts were high. The Salmonella isolate from satchu tested negative by PCR for the two virulence genes checked. These were finished smoked products, so smoking does not ensure these hazards are absent. The study did not test where the contamination came from.
Hazards the sources name: Bacillus diarrhoeal enterotoxin and Salmonella detected by ELISA in two of six satchu samples; the Salmonella enterica isolate from satchu tested negative by PCR for the stn and invA genes; High coliform counts (mean 1.2 × 10^7 cfu/g, the highest of the products studied).
Every number is labelled with how it is known. How this atlas is made
In Bhutan, next door to Sikkim, the Cultural Survival feature "Bhutan Bratwurst" (Chakraborti) says the semi-nomadic Brokpa yak herders of the eastern highlands cure yak meat as satchu because raw meat spoils quickly, and that in winter they barter it, with kargyong, to farming neighbours for red rice, millet and maize. The feature adds that satchu and kargyong have a part in the Brokpa autumn yak festival, Mang Kurum. It describes Bhutan, not Sikkim.
