2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
If you need to store meat without a refrigerator, there are proven methods for this. You can use a mixture of oil and vegetables. Wash peppers and tomatoes, cut them into circles, mix them with finely chopped green spices and oil.
Stir to separate the juice from the vegetables. Spread this mixture on the meat so that it is covered with the pieces of vegetables. Store in a cool place at a temperature no higher than eight degrees. This is how meat is stored for one day.
You can store meat with the help of yogurt or vinegar. Drizzle the beef or beef with the yoghurt so that it is completely covered. The milk will keep the meat for two or three days.
Beef, venison, lamb, mutton and rabbit meat are stored in vinegar. Boil a little water with sliced onion and spices to taste, add a little vinegar. Cool and pour over the meat.
Place in a clay pot and store up to 3 days in summer and up to 5 days in winter. You can store the meat for a very short time by wrapping it in a cotton cloth soaked in vinegar.
A good result is given by smearing a piece of meat with mustard, then wrapping the meat in a cloth smeared with mustard and placing it in a tightly closed plastic bag.
To store meat for more than five days, you must salt it. So you can store it for twenty days. This method is suitable for beef, pork, beef.
For this purpose, prepare a solution of water and salt - 4 tablespoons of salt per liter of water. Add a tablespoon of sugar and green spices, finely chopped.
Make the solution with half of the salt, sugar and spices, and rub the meat with the other half. First, process the meat by rubbing it with the mixture, leaving it in a wooden, clay or enameled container and pressing it with weight. Leave for two days in the cold or, in extreme cases, at room temperature.
The rest of the mixture is poured with cooled boiled water, but after two days. Then the meat is exported to a cool place with a temperature of up to eight degrees.
The meat can be stored for more than three weeks and should be turned over during the day. The meat must be clamped with a weight and with a lid at all times. Small pieces of meat, tongue and offal can stay salted for ten days.
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