Useful tips on how to preserve meat without refrigeration and without freezing

It's no secret that meat is best stored in the refrigerator. However, there are situations when it is impossible to use a convenient and reliable method.

How to keep meat fresh and suitable for eating without a refrigerator or freezer can be found in this article.

Important storage conditions

Storing a perishable product, such as meat, requires compliance with rules, one of which is the creation of optimal conditions. In this case, it is of no small importance whether the products are fresh or thermally processed.

Fresh

Methods for extending the shelf life of a raw product are quite varied.. But before storing it with any of them, you need to make sure it is fresh. Storing insufficiently fresh product can cause poisoning and pose a serious danger to human health and life.

The main requirement for storing fresh meat is to ensure optimal temperature conditions for each method and the use of technologies that prevent the development of pathogenic microbes in the product.

For this purpose, the surface of a fresh piece is treated in such a way as to provide a protective layer that prevents the spread of pathogenic agents.

Among the effective methods for processing fresh meat products are:

• use of salt, vinegar, pepper;
• use of marinades;
• fat treatment;
• drying, canning;
• roasting over an open fire;
• dry/wet salting.

Each method requires strict adherence to the recipe. It is also necessary to take into account the shelf life depending on the chosen method.

Finished meat products

According to the norms and recommendations of SanPiN, ready-made meat dishes without refrigeration suitable for use for no more than 2-3 hours. It is important to consider the cooking method, the use of additional products and storage temperature.

Fried meat stays fresh longer. However, leaving it without refrigeration for more than 3 hours is a big risk and can cause serious food poisoning.

How long is it stored?

It should be borne in mind that any type of meat without a refrigerator will spoil very quickly. No special treatment at room temperature, the meat product remains fresh for no more than 10 hours at temperatures of 10°C. And this is provided that it is placed in an enamel container and kept in a cool place without direct exposure to sunlight.

If the temperature reaches 25°C, then pathogenic microorganisms and putrefactive bacteria settle in meat products within 1.5-2 hours.

It is possible to extend the shelf life of meat without using a refrigerator using special processing - drying, salting, canning. In addition, you can extend the shelf life of the product by treating it with various spices, salt or lard.

Nuances for beef

Some subtleties should be taken into account when storing beef meat without refrigeration. It retains freshness longer than pork due to the virtual absence of fat., which is a beneficial environment for the growth of bacteria.

In addition, the presence of fat during long-term storage causes the meat to develop an unpleasant bitter taste. However, beef is harder than pork and when storing it, it is advisable to use methods that soften it.

Below are simple recipes to ensure that the product retains its potency and taste.

Application of Ice

This method can be used for short-term storage of beef. You will need:

• dishes with a tight-fitting lid;
• pieces of ice;
• towel or thick cloth.

Stages of work:

1. Wipe enamel cookware dry.
2. Pour crushed ice into it.
3. Load meat.
4. Cover with a lid and wrap with a towel to prevent the ice from melting longer.

Using Vinegar

An acidic environment will not only extend the shelf life of beef, but also make the meat more tender. The algorithm of actions is easy:

• soak a cloth in 9 percent vinegar;
• wrap it tightly around a piece of meat;
• place the package in a container with a lid;
• place in a cool place;
• every 8-10 hours the napkin should be replaced with a new one, pre-soaked in vinegar.

Timely change of fabric ensures beef freshness for 2 days. The accumulation of meat juice at the bottom of the container provokes rapid spoilage of the product. Its excess must be removed using dry wipes.

Salt

Using salt is a sure and easy way to store meat without refrigeration. For this:

1. Separate the beef flesh from the bones and rub it with salt.
2. Place the product in a plastic container and keep in a cool place out of direct sunlight.
3. Before cooking, immerse the meat in a container of water to remove excess salt.

You can enhance the antibacterial effect by wrapping the pulp with nettle leaves. The shelf life of the product will increase significantly.

Options

The methods mentioned are just a small part of the many tips on how you can store different types of meat without refrigeration. There are many options that ensure the quality of the product depending on the seasons.

in winter

During the cold season it is easier to provide comfortable conditions. However, even in winter, some nuances must be taken into account:

1. It is not recommended to store meat on the balcony for a long time, even in freezing temperatures. When temperature changes, the quality and taste of the product deteriorates.
2. For temporary storage on a balcony or loggia in winter, it is recommended to place meat products in an enamel container with a lid, and then wrap them tightly with a towel.
3. Meat is better preserved if it is separated from the bones and previously frozen in the freezer. Large pieces retain their taste and nutritional qualities better.

In summer

There are more ways to preserve meat without refrigeration in the summer than in cold weather. This is explained by the desire to spend time outside the home environment and at the same time treat oneself to meat dishes.

Shashlik

Going to nature, to the country, on a hike, do not use mayonnaise or sour cream to marinate meat. Treating pieces of meat for barbecue with lemon juice, mineral water or vinegar is a guarantee of product safety.

Natural preservatives

Wipe portioned pieces thoroughly with salt and place in a jar or other container with a tight lid.

At the dacha, choose the coolest place where you place the container.

To extend the shelf life of the product, it is recommended after treating with salt, wrap each piece in nettle, horseradish or bird cherry leaves.

They provide an antibacterial effect and preserve the taste of meat.

Drying

Meat products can be preserved for a longer period by drying. This method is not as simple as the previous ones. The advantage is a guarantee of suitability and safety for use in food.

You can dry meat in the sun, having previously cut it into thin strips along the grain and soaked in a strong salty solution. Then rub with spices. After this, hang on a rope in the sun and with good ventilation.

Fat

Fry the pieces of meat over high heat, using pork or beef fat for frying. Place them in a glass or enamel bowl, filling each layer with the used fat. Finished products should be stored in a cool place, preferably in a cellar or basement.

Pickling

This is one of the most reliable ways to store meat without refrigeration. Meat is salted in two ways. Dry salting or storage in a marinade is used.

For dry salting:

• rub the meat generously with salt;
• leave to drain the juice;
• Place in a container with a tight-fitting lid;
• sent to a cool zone.

For the marinade, you need to prepare a concentrated saline solution in the proportion of 300 g of salt per 1 liter of chilled boiled water. The meat is placed in a glass jar and filled with marinade. This product can be stored for 3-6 months.

Canning

Long-term preservation of meat is possible through canning. The essence of the method is long-term sterilization of the product in the oven (up to 7 hours).

Another method involves boiling the meat until completely cooked. After this, the pieces are laid out in jars, filled with broth and rolled up.

Canned meat can be stored for a year. A basement, balcony, and even a kitchen cabinet are suitable for this.

Conclusion

Regardless of the chosen method of storing meat without refrigeration, it is important to remember that its suitability for consumption can only be ensured if the recipes are strictly followed and the acceptable deadlines are observed.