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Sha Kampo

We cannot have a Tibetan recipe collection without Sha Kampo. Its one of my favorite treats of all time. Normally I have to wait for special supplies to come from my family in India and if I get really lucky, I get some Yak-sha from Ladakh or Tibet. The best Sha Kampo that I’ve ever had came from Ladakh – Yak-sha freeze dried over the winter by Tibetan nomads from the Chang Tang region of Ladakh.  Sha kampo made in the freezing winter days there, is very dry, almost like soft dry wood and can be pulled apart in shreds.  A strip of this Sha kampo dipped in a spicy hot sauce, is just delicious and once you get started, it’s really very hard to stop.

In Tibet, drokpa (nomad) families have separate huts or tents lined with wooden beams to dry their Sha Kampo but here in America, we have the convenience of using a regular food dehydrater  – you can’t make it in quantities as large as back home in Tibet, but your Sha kampo will be ready in just about 48 hours.  So, here is my simple recipe – if you don’t have a dehydrater, you can let the meat hang dry in your basement or shed, or some place where its cool and airy.

Sha Kampo in 48 hours

3 lb Beef

4 tsp Salt

2 tsp cracked black pepper – optional

2 tsp ground emma (Sichuanpepper) – optional

Cut all the beef into long thin shreds … about ½ inch by 5 inch strips or longer. Add the salt and also the pepper and emma, mix together nicely and then lay them out on the dehydrator trays – or hang them out on a string and let them air dry. In the dehydrator, it took me 48 hours to get them done just right – air drying will probably take a couple of days. But keep testing until the meat is done to your likeness. Some like them not so dry but I prefer them completely dry. Once done, put in an air tight container and store in your refrigerator. It will last a long time unless you are a Sha Kampo fanatic like me.



9 comments on “Sha Kampo

  1. Jampel123
    February 18, 2020

    What kind of beef is best for that? BTW, thank you for all the yummy recipes.

  2. simplytibetan
    December 24, 2016

    Dehydrator is fast and easy but it comes out a little dry. I think old technique gives better taste if you have the time and space.

  3. Penpa
    December 17, 2016

    Tashi deleg

    I would like to know is there any taste difference between old technique and modern dehydrator sha kampoo.

    I am a student in India and just curious. Please dont advise me to buy machines and check it myself.


  4. Tenzin Phuntsok
    February 3, 2012

    Thanks for your recipe my fellow Tibetan. It gave me the idea to make Shakampo for Losar, and I went and bought a dehydrator. For years, Pala and Amala were stringing the meat on a line in the basement, but now this great idea has saved us a lot of mess and work. Tashi Delek!

  5. simplytibetan
    January 26, 2012

    @ Topman – yes, I know what you mean. There’s too many options out there – unfortunately I don’t know much about them either. I suggest that you visit some nearby kitchenware stores and so you have an idea of what to expect. Most stores with some kitchenware seem to stock them – and price range varies too. Then you can get one that you like – I think its such a simple mechanism that any one of them would work well. Good luck :).

  6. simplytibetan
    January 26, 2012

    @ Dasel – my dehydrater doesn’t have a fan either. I think it should work fine. Hope you enjoy making shakampo … don’t eat too much though 🙂

  7. topman
    January 26, 2012

    i am looking to buy one myself but need your help to choose which brand (food dehydrator) to go for. As there lots in the market. your suggestion is very much appreciated and interesting site that you got, keep up! many thanks

  8. Dasel
    January 26, 2012

    I just bought a food dehydrator through Amazon and planning on making some shakampo for the first time in my life!! Hopefully it turns out pretty good!! What type of dehydrator did you use? i am using just a five tier drier plate with no fan,just the convection with vent. Thank you for sharing Tibetan recipe!

    January 19, 2012


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This entry was posted on January 19, 2012 by in Recipes and tagged , , , , .

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