Meat storage methods that came to us from the time when there were no refrigerators

Modern people do not even think about how comfortable their life became after the invention of the refrigerator. But a few decades ago, meat, fish and other perishable products were stored without the use of cold temperatures. Of course, the benefits of the cellars were known centuries ago, but even in the deepest cold room it is impossible to achieve a temperature that can cause freezing of muscle fibers. Despite the fact that now fresh meat and a freezer seem to be integral components of our lives, it’s worth considering how you can still save the product, because no one knows what will happen tomorrow.

Drying as the most affordable and very convenient approach to storing meat

In summer, the most obvious and optimal option for processing meat products is drying. At the same time, the product must be brought to the point where vital activity and the reproduction of microbes stop. That the meat was not just edible, but also tasty, you need to be based on the following recommendations:

1. The product is cut along the fibers in the traditional version or across to get unique chips, the main thing is to achieve the finest possible fineness (no more than 5 mm).
2. It is better to get rid of fat, over time it will go rancid and give a specific smell. The best option is to cook lean beef or chicken breast.
3. Products can be dried in the sun or resorted to using an electric dryer. The second option is not only more convenient, but also safer. The device is set to 75 ° C, then the harmful bacteria will definitely be destroyed. Previously, the meat can be baked in a warm oven for no longer than 10 minutes. The product must be in the dryer for at least 16 hours.
4. We put finished products in airtight containers, but do not achieve density. At room temperature, dried meat strips can be stored for up to two months. A longer period is possible only when they are placed in the main chamber of the refrigerator.

It is worth considering that the taste of this meat is quite specific. Experts do not recommend treating the fibers with salt and spices during the cooking process, it is better to postpone these actions until the products are consumed directly.

Rules and features of salting from antiquity to the present day

Salt has antibacterial and drying properties, which allows you to use it as a tasty and healthy preservative. Depending on the technique of the manipulation, there are several options for processing meat.

• Dry ambassador. The meat is rubbed with plenty of salt; spices and seasonings are added if desired. The crystals literally suck the juice from the fibers, giving them a pleasant taste. No need to be afraid to salt the product; it does not absorb more salt than necessary. An additional advantage of the approach is that aggressive substances of the salt slightly corrode the fibers, giving them special softness.
• Wet Ambassador. To save meat in this way you need to prepare a special pickle. The ratio of will and water is selected individually, based on personal preferences. To give the dish an extra touch, honey or brown sugar is often added to the brine.
• Biltong. The meat is first marinated in a vinegar solution so that it is spicy and disinfected. Then dried by one of the above methods.
• Today, for salting meat, you can use special salt. It will help not only save the product, but also reduce the risk of botulism.On the other hand, the abuse of this component and the accidental exceeding of the recommended dosages is fraught with serious negative consequences for the digestive system.

Tip
Salting is not the best option for eating meat in the summer. The products are tasty and spicy, but too active dehydrate the body, causing extreme thirst.

The specifics of hot and cold preservation

If the meat needs to be stored for a long time, it is recommended to resort to the method of conservation. In this case, one can also do without a refrigerator, but the procedure is much more complicated than previous manipulations. Do not forget that the slightest violation of the sterilization and seaming technology of cans with specific preservation is fraught with serious health consequences - from food poisoning to the development of botulism.

• Hot preservation. First, the main component is boiled in saline with spices. It should be cooked by about two-thirds. Then it is transferred to sterile still warm jars and poured with the broth remaining after cooking. Above you need to leave at least three centimeters of free space. Do not leave air bubbles between pieces of meat. They must be removed with a sterile knitting needle. Then wipe the containers, tightly close and place in the sterilizer.
• Cold preservation. In pre-prepared jars, lay out pieces of raw meat, salted and processed with spices (optional). Meat broth or other liquid is not used in this approach. During sterilization, the product will secrete a sufficient amount of juice. This is a longer version of processing meat, but as a result, the fibers are very soft, gently salted, but do not lose their special texture.

Several factors influence the duration of sterilization at once: the amount of meat, the volume of the container, temperature, and even altitude. After the end of the manipulation, it is necessary to verify the tightness of the covers. They store such a product in a cool place, protecting it from direct sunlight, then the quality and taste of the meat will remain for several years. Banks are advised to check regularly. Tanks with swollen lids or incomprehensible sediment should be discarded.

Obviously, even in the absence of a refrigerator, there are many methods that can preserve meat for a long time and endow it with pronounced taste characteristics. But we must not forget that these approaches can be applied only when processing a high-quality, fresh product. It is impossible to carry out such manipulations with thawed meat! You should start working with the component as soon as possible, if this is not possible, you will have to hold it for some time in the refrigerator.