Embracing olden meat preservation method

In an age-old tradition, residents have turned to a tried and tested method to preserve the meat received during Eidul Azha, allowing it to be enjoyed throughout the year. The practice involves tying ropes and threads to hang the meat slices under the sun, resulting in a dried and preserved delicacy.

The technique proves especially valuable in areas where expensive refrigeration and electricity bills are unaffordable.

The process begins with the careful placement of meat slices in the sun for three to four days, where they gradually dry out without rotting. The dried meat, seasoned with salt, offers a delectable flavour that enhances broths and meals. For those without access to refrigeration, vinegar-soaked cloth wraps aid in the extended preservation of meat.

To ensure long-term freshness, a detailed method involves seasoning boneless meat with mustard oil, turmeric, salt and black pepper.

After stuffing the mixture into the meat and allowing it to marinate for a day, the meat is cut into pieces and hung on strings to dry under the sun.

This allows the dried meat pieces to be stored without refrigeration until they are ready to be cooked.

In regions where power outages and hot weather are prevalent, additional techniques come into play.

A muslin cloth soaked in vinegar and water can be draped over the meat to maintain its freshness for an extended period. Boiling the meat with salt and water for 24 hours, followed by reheating, also ensures a few days of non-refrigerated preservation.

As residents adapt to these methods, they savour the satisfaction of enjoying tender meat even without modern refrigeration facilities.

Published in The Express Tribune, July 2^nd, 2023.