Easy Ways to Preserve Qurban Meat »Nabawi Mulia

Eid al -Adha is in sight. As usual, housewives have certainly been prepared to welcome this moment, including in terms of processing abundant qurban meat. Not surprisingly, for several days even weeks later, various meat -based dishes still dominate the dining table.

Enjoying processed meat in an atmosphere full of togetherness with family after the holiday is certainly a pleasure. However, if every day only eat meat, of course, eventually it will feel boring. In fact, there are still a lot of meat at home and it’s a shame if you have to waste. Therefore, it is very important to know how to preserve meat so that the quality is maintained and can be used in a longer period of time.

Here are some simple methods that can be applied at home to preserve qurban meat – both beef, goat, sheep, and poultry.

1. Storing meat in the freezer

The most common and practical method is to store meat in a refrigerator, especially in the freezer that has a lower temperature (ideally below 17 ° C). The following steps:

• Separate according to the portion: Cut the meat and separate based on the dose of one cooked. This makes it easy to take without having to open all stock.

• No need to wash: Avoid washing meat before frozen. Water can actually accelerate decay because it carries bacteria. If there is soil attached, just rinse with running water for a while, then dry. Washing thoroughly is enough to be done when it will be cooked.

• Use a special container or plastic: Store the meat in a medium -sized clear plastic (2 kg) or an airtight container so that it is not contaminated with outside air.

• Save it neatly: Arrange the meat in the freezer. Place the meat that is better in the back or bottom so that the meat that is faster is used in the front.

In this way, the meat can be stored for 1 month to 1 year depending on the quality of the meat at the beginning of the freezing.

2. Preserving meat with fogging

If you don’t have a freezer, another alternative is by fumigation. This process makes the meat dryer so that it can be stored at room temperature. Here are the steps:

• Wash the meat Until there is no dirt attached.

• Sprinkle with enough salt to kill bacteria and help the preservation process.

• Prepare a smoked tool and material like charcoal and coconut fiber to produce smoke. Keep the distance so that the meat is not exposed to fire directly.

• Sort the meat on it And return periodically until the meat dries.

The smoking process can take several hours depending on the size of the cut. After drying, store in an airtight container. The fogging meat can last up to 2 months at room temperature.

3. Drying Using Oven

Another method that is easy to do at home is drying with an oven. The method:

• Wash and thinly sliced ​​meat so that it is fast and evenly distributed in its drying.

• Boil briefly (± 5 minutes) In boiling water to kill bacteria, but do not be cooked.

• Drain and low temperature oven for ± 6 hours, depending on the thickness of the meat and type of oven.

• After drying, store in a closed container. Meat can last up to 2 months even though stored at room temperature.

By following some of the ways above, you don’t need to be confused anymore in managing qurban meat stock. Besides being able to save expenses, meat can be enjoyed in a variety of cuisine without worrying quickly damaged.