Happy EID-EL Kabir to our Muslim brothers and sisters.
You have fulfilled your religious obligation and there’s so much meat left. The last thing you want is wasted meat in the bin. You think of ways to preserve the meat. Well, Ibiene comes to the rescue. Here are ways you can preserve your meat. Keep scrolling.
Meat can be stored safely for weeks, months, even years if preserved properly. Storing meat in a freezer is the most obvious method. However, there are other ways to save your protein from rot.
Preserving by Freezing:
The first is to prepare meat before freezing. Remove as many bones as possible before freezing as bones take up space. To prevent freezer burn, package the meat in a plastic back or heavy duty aluminum foil before putting it in the freezer. Just make sure no air can enter into the package. If you don’t have any of the above, you can use air-tight containers such as plastic or freezer safe jars and cans, polyethylene wrap and bags.
Preserving by Salting:
This is one the oldest methods of meat preservation. Make sure to fully cover every layer of the meat with salt then place pieces of meat in air-tight storage jars or plastic storage bags. Keep the jars/bags in a cool place, say 36-40 degrees Fahrenheit for a month. Do not allow to freeze. Salt cured meat can last 3-4 months without refrigeration if kept in air-tight packaging. When you’re ready to cook, rinse the excess salt off the meat.
Preservation by Drying:
Cut meat into narrow strips and boil for 3-5 minutes to get rid of bacteria. Remove the meat from the water and let drain until dry. You can bake in an oven on the lowest setting for 8-12 hours or you could put some wood together to make a fire to dry the meat. Properly dried meat will feel sticky, hard. When you dehydrated meat this way, it will last 1-2 months in air-tight containers.
Preserving by Smoking:
Start by curing meat with salt before drying to extend shelf-life. Then smoke the meat at 145 degrees Fahrenheit for 7 hours or 155 degrees Fahrenheit for 4 hours. Do not exceed 155 degrees Fahrenheit as this will cook the meat (wrong result). You can also use the wood or sawdust style to smoke the meat. Smoked meats can last 1-2 months in air-tight containers and can keep meat from spoiling. Smoking also adds flavour to meats.
Preserving by Canning:
As all other methods, you’ll have to prepare the meat. Make sure you have a pressure canner and canning jars. Fill the canner with 2-3 inches of water. Start timing the canning process once the pressure gauge reaches the desired level. Once the process is complete, remove the canner from heat and allow to cool. Don’t open until fully cool and depressurized naturally. When you force the can to cool by running cold water on the canner can result in food spoilage. Canned food stored in a cool, dry place can last up to a year.
You don’t have to worry anymore about having spoilt meat maybe due to power interruption. Try one or more of these methods and share your experience with us in the comment section.