How was the meat stored when there were no refrigerators?

Modern people do not even think about how comfortable their life became after the invention of the refrigerator. But a few dozen years ago, meat, fish and other perishable products were stored without using cold temperatures. Of course, the benefits of cellars were known centuries ago, but even in the deepest cold store it is impossible to achieve a temperature that can cause the freezing of muscle fibers. Despite the fact that now fresh meat and a freezer compartment seem to be integral parts of our life, it is worthwhile to think about how you can save the product, because no one knows what will happen tomorrow.

Drying as the most affordable and very convenient approach to storing meat

In summer, the most obvious and optimal option for processing meat products is drying. In this case, the product must be brought to a state where the vital activity and multiplication of microbes stop. To make the meat not just edible, but also delicious, it is necessary to build on the following recommendations:

1. The product is cut along the fibers in the traditional way or across to obtain distinctive chips, the main thing is to achieve the maximum possible fineness( no more than 5 mm).
2. It is better to get rid of fat, it will rancid over time and give a specific smell. The best option is to prepare a lean beef or chicken breast.
3. Products can be dried in the sun or resorted to using an electric dryer. The second option is not only more convenient, but also safer. The device is installed at 75 ° C, then the harmful bacteria will be precisely destroyed. Pre-meat can be baked in a warm oven for no longer than 10 minutes. In the dryer, the product must be at least 16 hours.
4. We put the finished products in sealed containers, but do not achieve density. At room temperature, dried meat strips can be stored for up to two months. A longer period is possible only when they are placed in the main compartment of the refrigerator.

It should be noted that the taste of such meat is quite specific. Experts do not recommend treating fibers with salt and spices during cooking, it is better to postpone these actions until the products are consumed directly.

Rules and features of pickling from antiquity to the present day

Salt has antibacterial and drying properties, which allows using it as a tasty and useful preservative. Depending on the technique of manipulation, there are several options for processing meat.

• Dry Ambassador. Meat is rubbed with plenty of salt, spices and condiments are added if desired. Crystals literally suck the juice out of the fibers, giving them a pleasant taste. Do not be afraid to overdo the product, it will not absorb more salt than you need. An additional plus of the approach is that the aggressive substances of the salt slightly corrode the fibers, giving them a special softness.
• Wet Ambassador. To preserve meat in this way, you need to prepare a special brine. The ratio of will and water is selected individually, based on personal preferences. To give the dish additional notes in the brine, honey or brown sugar is often introduced.
• Biltong. The meat is first marinated in vinegar so that it is spicy and disinfected. Then it is dried by one of the above methods.
• Today salt can be used for salting meat. It will help not only to preserve the product, but also to reduce the risk of developing botulism. On the other hand, the abuse of this component and the sudden excess of recommended dosages is fraught with serious negative consequences for the digestive system.

Council
Salting is not the best option for eating meat in the summer. The products are delicious and spicy, but too dehydrated the body, causing a strong thirst.

Specificity of Hot and Cold Conservation

If meat needs to be stored for a long time, it is recommended to resort to the conservation method. In this case, too, it will be possible to do without a refrigerator, but the procedure is much more complicated than the previous manipulations. Do not forget that the slightest violation of sterilization technology and the roll-up of cans with specific preservation is fraught with serious health consequences - from food poisoning to the development of botulism.

• Hot preservation. First the main component is boiled in a saline solution with spices. He should prepare for about two-thirds. Then it is transferred to sterile still warm jars and poured into the remaining broth after cooking. On top you need to leave at least three centimeters of free space. It is inadmissible to leave air bubbles between pieces of meat. They need to be removed with a sterile knitting needle. Then wipe the container, seal it and place it in the sterilizer.
• Cold preservation. In pre-prepared canisters we lay out pieces of raw meat, salted and processed with spices( optional).Meat broth or other liquid is not used in this approach. During sterilization the product will allocate a sufficient amount of juice. This is a longer version of processing meat, but as a result, the fibers are very soft, gently salted, but do not lose their particular texture.

Several factors affect the duration of sterilization: the amount of meat, the volume of the tank, the temperature and even the altitude above sea level. After finishing the manipulation, make sure that the covers are tight. Store this product in a cool place, protected from direct sunlight, then the quality and taste of the meat will last for several years. Banks are recommended to check regularly. Containers with bloated lids or incomprehensible sediment should be thrown away.

Obviously, even in the absence of a refrigerator, there are many techniques that can save meat for a long time and provide it with pronounced flavor characteristics. But we must not forget that these approaches can be applied only when processing a quality, fresh product. It is impossible to conduct such manipulations with thawed meat! You should start working with the component as quickly as possible, if there is no such possibility, you will have to hold it for a while in the refrigerator.