Ways To Store Meat Without A Fridge

An Ancient Method Of Preserving Meat Without A Refrigerator Or Freezer

People’s Fridges and Deep Ways To Store Meat Without A Fridge 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.

meat

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 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 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 this 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). It is Dried spinach, dried radish, dried turnip, dried flowers of Suhanjane, or any other dried vegetable 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:

maet

There is no shortage of fresh meat throughout the twelve months, but dried meat is kept here as a special dish. Long, thin slices 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 within common reach, It meat left over from the sacrifice was cooked well by adding water and salt to a pan. It 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. It 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 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 and dissolve old jaggery in it and mix this mixture with the meat. After that, finely grind 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

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