Meat is best kept cold, so it is always refrigerated. But in some situations it is necessary to keep it without refrigeration devices. In this case, several folk recipes and useful tips will help. Remember that they allow the meat to sit in a warm place for no more than a few days.
It is necessary
- waterproof paper;
- vinegar;
- salicylic acid;
- fat;
- milk or yogurt;
- salt;
- Red pepper;
- nettle.
Instructions
Step 1
Without a refrigerator, lamb and beef may last longer than pork, poultry, or young lamb. The meat is better preserved when separated from the bones. Wash well a piece of boneless meat from blood and dirt, dry it. Rub it with vinegar and lemon juice and place in a cool place in a sealed container or hang in a draft.
Step 2
Coat the meat on all sides with melted pork, lamb or beef tallow, wrap in waterproof paper and hang in a cool place. You can also dip the piece in boiling water for a few seconds, then wrap it in paper as well.
Step 3
Transfer the cut pieces of meat or fish with freshly cut bird cherry and nettle, wrap them in a damp towel or linen napkin soaked in a specially prepared salicylic acid solution. To do this, take a teaspoon of acid in half a liter of water and make a mixture. Remember to rinse the meat with cold water before eating.
Step 4
Place the piece in a saucepan and pour over the milk so that it completely covers the meat. It helps to inhibit the development of putrefactive bacteria. Instead of milk, you can use yogurt. This is how our ancestors stored meat when refrigerators did not exist.
Step 5
It is more convenient to store meat without a refrigerator not raw, but as a semi-finished product. Boil a piece for ten minutes in salted water, let cool and place in a ventilated place. If the weather is stuffy, cook for another minute the next day, cool it down the same way.
Step 6
Fry the meat until a crust forms, place in a cheesecloth bag and hang in a draft. You can hold it over a fire or gas burner to create a dry crust. Then tie it with twine and hang in a cool place.
Step 7
To preserve the poultry, wrap it in a rag soaked in vinegar. Moisten it constantly to keep the fabric from drying out. It is best not to gut the game if you are going to keep it out of the refrigerator, so it will last longer. To preserve the boiled chicken, rub it with red pepper and salt.
Step 8
To preserve the fish, gut it, remove the gills, but do not wash it. It needs to be wiped off with a towel and rubbed with salt on the inside and on top, adding a little ground pepper. Hang in a draft, covering from flies with gauze or netting. Fresh fish can also be wrapped in a cloth with salicylic acid solution (1 spoon per 0.5 liters), after rinsing with cold water.
Step 9
If possible, it is best to freeze the meat, for example, take it outside in the cold. Defrost after that gradually, slowly, so that as much juice as possible remains in the product.
