How to store meat without a refrigerator

Without a refrigerator lamb and beef can longer to deteriorate than pork, poultry or young lambs. Meat is best preserved if we separate it from the bones. Well wash the piece of meat without bones from blood and dirt, then dry. RUB it with vinegar and lemon juice and put in a cool place in a sealed container or hang it in the draft.

Coat the meat on all sides with melted pork, lamb or beef fat, wrap in waterproof paper and hang in a cool place. Also, you can drop the piece in boiling water for a few seconds, then the same paper.

Put the sliced pieces of meat or fish fresh cut cherry and nettles, wrap them in a damp towel or linen cloth soaked in a specially prepared solution of salicylic acid. To do this, take a teaspoon of acid to a pint of water and make a mixture. Before use remember to wash the meat with cold water.

Put the piece in a saucepan with the milk so it completely covers the meat. It helps to detain development of putrefactive bacteria. Instead of milk you can use yogurt. Thus meat kept our ancestors when there were no refrigerators.

To store meat without a refrigerator the not in its raw form and as semi-finished product. Cook for a piece ten minutes in salted water, let cool and put in a ventilated place. If it is humid, the next day, cook for another minute, just cool.

Fry the meat until a crust is formed, place in a bag of cheesecloth and hang it in the draft. You can hold it over the fire or gas burner to form a dry crust. Then tie with twine and hang in a cool place.

To keep poultry meat, wrap it in a rag soaked in vinegar. Constantly water it so that the fabric does not dry out. It is better not to gut the thing, if you are going to keep it without refrigeration, so it won't disappear. To keep cooked chicken, grate it with the red pepper and salt.

To save the fish, gut it, remove gills but do not wash. It should be wiped with a towel, and RUB salt inside and on top, adding a little pepper. Hang in the draft, closing the fly gauze or mesh. Fresh fish you can also wrap a cloth with a solution of salicylic acid (1 teaspoon per 0.5 liters), after washing with cold water.

If possible, it is best to freeze meat, for example, to place it outside in the cold. To unfreeze after that, gradually, slowly, in the product remained as much juice as possible.