Preservation of meat. OBZhD

BASICS OF SAFE LIFE
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Preservation of meat. Fundamentals of safe life

Fundamentals of Safe Life Activities (OBZhD)

In the frosty period, the meat is allowed to cool for 3-4 hours and then freeze, hanging carcass cuts in the open air for several hours. In a warm or transitional period of time (light frost, thaw), meat is salted to avoid spoilage. In the absence of dishes (tubs, barrels), meat salted dry, giving a slightly worse quality of meat - high salinity, stiffness.

Fresh meat can be smoked hanging over a smoky fire finely chopped salted pieces. The closer the meat is hung to the fire, the faster it is smoked, the tastier it is, but it cannot be stored, the hot smoked product quickly deteriorates. The colder smoke gets on the meat, the slower the smoking process, the harder the product will be, the longer it can be stored (cold smoked product).

Salted meat can sunbathe, cutting it into pieces and pre-soaking in a saline solution or rubbing with salt.

Roast meat salted in small pieces. In order to make the meat softer, before the end of frying, you can pour it with a small portion of water or broth and, closing the pan with a lid, simmer a little.

When roasting meat directly on the fire, the pieces strung on a stick are first brought close to the fire so that the surface of the meat is baked. Fry it for 10-15 minutes or more, depending on the heat and the thickness of the piece. Salted at the end of frying.

Small animals, birds fried on a spit, without removing the skin and without plucking. After cooking, the charred skin is removed and the carcass is cleaned of the insides.

Convenient way to cook under the fire. To do this, they dig a hole 30-40 cm deep in the ground and line it with fresh leaves, grass or a damp cloth. Meat or roots are laid on the bottom of the pit, covered with a 1,5-2 cm layer of sand, and then a fire is made from above. After 30-40 minutes, the food is completely ready.

It is also possible barbecue on hot stones, covering it with grass, leaves, and then a layer of sand or earth.

When preparing clams in the same way, it is not recommended to wrap them in leaves.

Author: Mikhailov L.A.

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