How to get rid of the smell of meat at home

• Contents:
  • Possible causes
  • Odor slightly rotten
  • Cellophane package - the cause of the riots
  • Specificity of lamb
  • Fragrant rabbit
  • Boar meat - a task on the verge of possible

  Each housewife thought about how to get rid of the unpleasant smell of meat at least once in her life. To understand the problem is necessary before the processing, otherwise the taste of the dish will be uniquely corrupted. And for this, the first thing you need to determine the cause of an unpleasant darling.

  

  Possible causes of

  There are a number of reasons why meat loses its natural flavor. In some cases, it was not originally. This occurs when the meat:

  • is completely rotten;
  • a little messed up;
  • lay in the refrigerator in a cellophane bag and got a bad smell;
  • of a rabbit who was not feeding properly, or his slaughter occurred illiterately;
  • boar pork;
  • lamb with a peculiar smell.

  The corrupted product in the form of rotten meat will have to be ruthlessly discarded, since its use, even after heat treatment, will lead to poisoning of the body. In other cases, you can successfully remove this flaw and prepare a decent meal.

  

  Smell slightly rotten

  If left in a warm room even for a short period of time, various microbes and bacteria will be happy to take on the job, having received a nutritious medium in the form of a delicious meat cut.

  The smell appears very quickly. You can remove it using the following methods.

  • Soak in cold water with a spoonful of vinegar for an hour, then rinse.
  • Soak in lemon juice or wine for an hour. If the piece is large, it should be cut into pieces. Then rinse.
  • Put small pieces in mustard and leave for an hour. After this, rinse thoroughly.
  • Soak in salt water( salt should be plenty), then rinse thoroughly.
  • Soak in a weak, hardly pink solution of potassium permanganate, then rinse in running water and leave for 15 minutes in a cold water.
  • Cut into a bowl with meat onions, garlic, add spicy herbs and leave for an hour.

  If during this time the desired effect does not come about, the meat can be considered completely spoiled. In addition, if the smell comes back in the process of cooking, do not regret the effort and expense - you should throw the product out immediately.

  

  Cellophane bag - the cause of excitement

  If you leave the meat in the refrigerator in the cellophane bag, an unpleasant smell can not be avoided. And it's not that it's spoiled, but that the chemical elements of cellophane provoke the appearance of a strange "artificial" flavor.

  Storage in a refrigerator is delicate. Instead of cellophane, there are parchment and paper towels. And only as a second layer it is reasonable to use food film to protect the space in the refrigerator from easily deteriorating product.

  If the error occurred, you can use any of the methods that are suitable for spoiled meat. There are other, softer actions.

  • For 1 liter of water - 2 tablespoons of salt and a piece of charcoal. They will present an original fragrance that gives a specific taste to a bonfire, forest, nature. Steep for 3-4 hours.
  • Broth 1 tbsp.spoons of chamomile for 1 liter of water.
  • Any herbs with a strong aroma( basil, cardamom, rosemary, nutmeg, or even better - their mixture) we use for rubbing and leave for 1 hour.
  • Small pieces of sprinkled with pomegranate juice, rub and leave for an hour.

  In any case, this will help not only to get rid of the unpleasant smell, but also to give a new, unique and very appetizing.

  

  Specificity of lamb

  If in the hands of the hostess is not a sheep, but a real sheep, an unpleasant smell spreads throughout the kitchen. However, this does not mean that the chosen dish will be spoiled. In fact, tender, juicy pulp will be delicious, if properly cooked. And still it is necessary to take into account the low level of cholesterol - in this parameter the mutton meat surpasses even beef.

  Up to a year of lambs do not cause such trouble. In the future, you need to take some action.

  1. Completely cut off fatty inclusions, which to a greater extent create a problem.
  2. Grated spices, herbs and garlic small pieces are insisted in the refrigerator for at least two hours.
  3. Instead, you can boil lamb for a couple of hours with spices, onions and carrots, and then use the finished product for the intended purpose.
  4. Any marinade together with garlic and a decent amount of spices in 2 hours will turn a piece of meat into an aromatic billet.
  5. For a few hours leave to soak in salted water, diluted in boiling water adzhika, dry mustard, fragrant pepper, garlic, then rinse.
  6. Pour cold water, boil, drain and repeat the process 3-4 times. With hot water, the smell will go away.

  Choose one and the options you need depending on the future use.

  

  Fragrant rabbit

  If the rabbit is jammed incorrectly or fed not according to standards, its meat will have a specific smell and taste. There are several ways specifically for this type of meat. Soak in cold water for 10-12 hours. If there is time, it is best to do so, gaining freedom in future use. Meat will be absolutely neutral and ready for any kind of treatment.

• Marinate. For this purpose, you can use kefir, olives with tomatoes, a mixture of wine, sour cream and juniper. Meat will be ready within an hour and will get a flavor of the spices and bases used in the marinade.

Board

If the rabbit is old enough, its meat can be tough. Using marinade from kefir will help to soften it.

Boar meat - a task on the brink of a possible

It is best to prevent such a catastrophe by choosing meat more carefully. It is enough to fry a slice of fat with a lighter, and the truth about the state of the goods on the market becomes absolutely clear.

If you are not lucky and the problem is already in the refrigerator or on the cutting table, the only way to get rid of the smell is to soak the meat for 10-12 hours in milk, changing it every 2 hours to fresh. Meat should be cut into thin slices, without fat. Spices when preparing extra can not be in principle. And even in this case, the odd shade of flavor and taste can remain.

The most reasonable and effective way to not face the problem of a pleasant smell is prevention. Buy fresh meat of equal color, elastic, with a pleasant smell. Store in a freezer or refrigerator wrapped in parchment or paper towel soaked in salted water. Close will be grateful for a tasty and fragrant dish. The decoration of the table will be a nutritious, useful and attractive product in all senses - meat.