An Ancient Method Of Preserving Meat Without A Refrigerator Or Freezer
People’s fridges and deep freezers are overflowing with meat. But have you ever wondered how people who don’t have access to refrigerators or those in remote areas where there is no electricity can preserve meat for a long time meat is dried in the same way as fish is dried? Different regions of Pakistan have different methods of drying and preserving meat and have different local names. It was the first time I saw Bagri people drying meat like this in Karachi. Women and children of these Bagri people beg all day long. While their men earn four paisas by doing small jobs or selling vegetables and fruits or fish etc.
They mostly make their nests outside the population in plains or hilly areas where they only have to spend the night. A long time ago, there were huts and huts on the high barren hillocks opposite Karachi University. Here I saw long thin pieces of meat being dried on wires and alginic during the days of Bakr-Eid. Their children and women arrive at every sacrificial place on the three days of Bakr-Eid, as if smelling the meat, and fill bags full of meat and bring it. This one household collects fifty to sixty kilos of meat in three days of Eid. The meat is separated from the bones and boiled with salt and then it is cut into pieces and put in a basket and hung on strings to dry. The meat that remains on the bones is also dried by spreading it on cots etc. This stored meat lasts a long time.
Tabahg or Landi:
In Balochistan, the Vegs who do not have access to fresh meat outside can use salted meat in a rural area or in Pakistan for months, which in Balochi language is called “Tabahag” and in Urdu, you can call salted meat – it is also called Landi. goes. After boiling several large pieces of goat or mutton, dry the water a little, and add salt and pomegranate seeds to coat it thickly. When it is completely dry, it can be kept in a box, in cold regions, without refrigeration, and in hot regions, it is kept in a refrigerator. Calling Tabahg is eaten with dal and rice, but most people prefer to eat “tabahg” with dal.
Saraiki Wasib:
In Cholistan and especially among the Baloch families here, the meat was cooked with salt and turmeric on a low flame in such a way that the water in it dried up completely. Later, it was dried and preserved by stringing it, it is called sultana (sultana). Dried spinach, dried radish, dried turnip, dried flowers of Suhanjane, or any other dried vegetable are cooked with this dried meat In the Pathan culture, the meat of the cane is cooked in the area where it snows in winter. Then the meat is cooked on fire and cooked on the fire. After that, it is washed and cut into large pieces. With added salt, it is ready in two weeks or three weeks. It lasts the whole year. If kept in the freezer in a warm area, it is very tasty. Yakhni gotta pulao is made from it. Also made plain or with vegetables.
Hyderabad Deccan:
There is no shortage of fresh meat throughout the twelve months, but dried meat is kept here as a special dish. Long, thin slices of meat are dried in the sun with salt + red chili + ginger garlic paste until it becomes hard papad. Called “kebab” – it is stored in airtight containers. Later it is fried separately with lentils or vegetables etc. and this crispy crispy meat is served as a side dish.
Jerky:
In America, it is called jerky which is very popular. These jerky are made from all kinds of meats marinated in spices, dehydrated, dried, and sold in airtight plastic packages. It is preserved for months. Commonly used while camping etc. A long time ago when refrigerators were not in common reach, The meat left over from the sacrifice was cooked well by adding water and salt in a pan. All the fat would melt away and this dried meat would be stored in jars which would be usable for months. Instead of tying the meat in pots. The pieces of meat were hung by a strong thread and wrapped with a cloth on top to protect them from the reach of birds etc. Since Nigeria contains the hottest desert region in Africa, camels are commonly found there. The camel is slaughtered and its meat is cut into large pieces and buried in the sand. After a few days, the meat dries up and becomes like wood due to the heat of the sun and the extreme hardness of the sand. Understand that the flesh becomes a mummy. Then this dried meat is cut and sold by weight.
How To Preserve Meat For A Long Time:
If you want to preserve the meat for a long time, wash the meat well, then squeeze a lemon and dissolve old jaggery in it and mix this mixture on the meat. After that, finely grind Lahori salt and sprinkle it on the meat and then dry it on an empty stove with hot coals like a barbecue. After that, keep it in the sun for a few days. This meat will not spoil for months.
Upload By: Mahwish Amir