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Ungulates. Travel Tips
We bring tips for cooking ungulates. In freshly shot animals, only the gastrointestinal canal should be removed without removing the skin (which is done in most cases). To do this, use a knife to circle the circumference of the anus of the rectum. If the hunted animal is a female, then with a knife they circle not only the anus, but also the urogenital opening of the external genitalia (the “loop”) so that both the anus and genitals, separated from the walls of the pelvic cavity, can be pushed into the depths of it. The genitals of males are removed immediately after shooting, especially if the animal was killed during the rut. After this, the abdominal cavity is carefully opened along the mid-longitudinal line with a knife, and the stomach, forestomach and intestines are pulled out through the incision, along with the rectum, bladder, and in the female, the genitals. Organs - liver (lungs, heart, liver), as well as kidneys and spleen can be left inside the carcass (this is still very rarely done). The stomach with pancreas and intestines should be removed carefully, without damaging them, as well as the urinary and gall bladders. If the walls of the abdominal cavity are damaged or contaminated with intestinal contents, these areas should be carefully cleaned with a knife. It is not recommended to wash the abdominal and chest cavities of hunted game with water - this always leads to accelerated spoilage of the meat. The meat of ungulates and hares, regardless of whether the skin is removed or not, should cool for 2-4 hours, if possible, hanging. After shooting Shot elk, wild boar, deer, and roe deer must first be bled. To do this, the animal's throat is cut and the blood is drained. The gastrointestinal canal is then removed as described above. During the rutting period, the genitals of killed males are immediately cut out. Then they begin to remove the skin. When harvesting ungulates in the summer under “meat” licenses, problems arise with storing the meat. You need to take care of this from the very first minutes after harvesting the animal, that is, it must be immediately skinned, the meat must be cooled, laid out in separate pieces. In this case, you should strive to touch the meat with your hands as little as possible, to remove it from the insides in every possible way, and to carry out the skinning itself as carefully as possible. All further actions are described for each species of ungulates in the appropriate sections. Reduces the taste of the product, but is effective in the warm season. In this case, safety is guaranteed within 1,5-2 months. at a temperature of 7-8°C in an ice spring. The carcass is dismembered into pieces of 2-3 kg, the bones are cut or removed (it is advisable to use the bones immediately). The pieces are rolled in salt so that it gets into all the cuts and cuts near the bones. 100 kg of meat requires 6-7 kg of salt. Then the pieces are tightly placed in a barrel (enamel bucket, pan). Sprinkle each layer with salt. A wooden circle with pressure is placed on the top layer. Such corned beef is then boiled after preliminary soaking, which further reduces the taste of the product. Stew in own juice Good results can be obtained by canning the pulp in three-liter jars and storing them very cold. Canning involves stewing meat in its own juices, which is then placed in hot boiled jars. This stew is boiled and fried again before use. Smoking In field conditions, smoking is a reliable storage method. For this purpose, the pulp is cut, cut into strips, salted and smoked. The design of a smokehouse for meat and fish is no different. A good smokehouse is made from a barrel, which is placed over a hole dug near a cliff; the pit has a hole at the bottom on the side of the cliff, into which fuel is placed; meat and game are hung in a barrel on sticks. Salting before smoking is mandatory, but in this case much less salt is used. According to some recommendations, 13-15 g per 1 kg of meat is enough, according to others, fresh meat should be rubbed with salt (preferably with saltpeter), put the pieces in a box or barrel, sprinkled with salt; salt needs 40-50 g per 1 kg of meat, saltpeter 25 g per 1 kg of salt. The salting itself can be done in a hole lined with a piece of polyethylene, which also covers the meat from flies. The duration of salting is four hours, according to some recommendations and 12-18 hours, according to others in a warm place, in cool weather - slightly more. Then the meat is taken out, hung on a “hanger”, the juice is allowed to drain and smoking begins. With hot smoking (temperature 60-70 ° C), its duration is 6-8 hours. First, it is dried over high heat for an hour, then the fire is covered with sawdust. Hot smoked products do not withstand long-term storage and must be used within a few days. The duration of cold smoking (temperature 25-40°C) is at least 2-3 days. The smokehouse itself is usually covered with a piece of old tarpaulin, raincoats - in a word, any smoke-resistant and more or less heat-resistant material without much odor. The temperature during smoking, even at certain moments, should not exceed 50-60°C. For smoking, hardwood wood is used, raw or even wet, which does not give off a flame. You should not take birch logs or branches with birch bark, which releases tar. Smoking can be combined with drying, reducing the smoke concentration. You can generally dry meat in the sun or on an open fire, but the use of the latter requires constant attention and significantly complicates the entire technology. The less the meat has been smoked, the less salt it contains, the more moisture it contains, the tastier it is overall, but at the same time it becomes moldy faster. This product should be stored in a well-ventilated place in a clean cloth bag. At home, meat that has not had time to dry can be stored in the freezer without further drying by packing it tightly in plastic. Smoked meat is usually eaten without subsequent heat treatment; it is very convenient to take with you on a hunt or eat on the go. Rapid hot smoking of large quantities of meat Four raw stakes, 1 m high, are driven into the ground at the corners of a 2x4 m rectangle. Two longitudinal poles are placed on their forks, and on the latter - transverse rods of a willow or other non-coniferous tree. The top of the rods is covered with larch bark or rough boards (birch bark is unsuitable - it warps and burns). The meat is cut into narrow strips 1-25 cm long, which are then cut lengthwise almost to the end, and hung on rods. Under the meat on the ground, a fire is made from long logs of non-resinous wood, for example, from dry spruce, dry poplar (larch is not suitable). The meat is fried for two or three hours over a not particularly strong fire, the flame of which almost touches the meat. The meat must be heavily salted before hanging, mixing with salt in a heap, or sprinkled on top of the rods; The fat is cut off in advance, as it will melt and flow into the fire. You need to make sure that the meat does not burn, rake the fire away from areas where the meat is ready, and move the rods with the finished meat along the poles. When the meat is completely cooked, light the fire and let the meat cool. Smoked meat is carried in a bag, aired and dried from time to time on good days. This half-fried, half-smoked meat is good in its dry form; in order to cook and stew it, you need to add fat. The described smoking method produces a low-quality product: all the fat and part of the meat juice flows into the fire, but it is convenient because of its simplicity and speed - in a day you can smoke more than a hundredweight of meat on one fire. Urinating in water with soot and drying If there is soot, you can prepare a kind of smoked meat: 400 g of soot is boiled in 3 liters of water, closing the boiler, until the water boils to half. Leave for 10-12 hours, drain clean water, filter through a sieve. A handful of salt is poured into this water, which is the color of black coffee, the meat is dipped in and left to soak; a large piece (ham) - for a day, small pieces - for 4-5 hours. Then the meat is dried in the wind. Kourma (kourdak) In Turkmenistan and Kazakhstan, the preparation of kourma or kourdak is widespread - fried meat drenched in fat, which can be stored for several months during the hottest time of the year. The meat, cut into small pieces and salted, is well fried, then placed loosely in dishes - clay and earthenware, in aluminum cans (you can also use well-washed sheep and goat stomachs) - and poured with hot melted fat, preferably lamb. Fat fills the entire space between the pieces of meat, and the entire mass of kourma, except for the very top layer, is hermetically sealed from air. If long-term storage is expected, the frozen kourma should be covered with wax paper and a layer of salt should be poured onto the latter. Freezing Autumn-winter hunting of animals occurs after cold weather sets in, and storage of trophies in this case is greatly simplified. However, even in winter, when hunting elk or deer, the quality of the product can also be deteriorated by inept storage - dumping pieces of meat into a box or bag that lies on the balcony. Freezing never improves the quality of meat and should only be used when necessary. In ungulates, so that freezing does not greatly reduce the taste and quality of the product, the pulp should be separated from the bones, made into portioned pieces, that is, used once or twice, and frozen, dipped in water several times. Thanks to this, an ice shell is formed, which prevents the juice from freezing out and chapping. Water can be replaced with plastic bags, packing such portioned pieces into them. It should be remembered that it is highly undesirable to defrost and refreeze meat, since this will necessarily leak some juice from it.
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