Timeline for Best way to preserve a meat without using refrigerator
Current License: CC BY-SA 3.0
11 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Oct 13, 2014 at 4:39 | vote | accept | Cary Bondoc | ||
| Sep 26, 2014 at 6:36 | history | tweeted | twitter.com/#!/StackCooking/status/515389382899953664 | ||
| Sep 25, 2014 at 23:48 | history | edited | Cary Bondoc | CC BY-SA 3.0 |
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| Sep 25, 2014 at 15:41 | answer | added | Sobachatina | timeline score: 4 | |
| Sep 25, 2014 at 8:08 | comment | added | GdD | Learning to preserve meat isn't a good use of your time. Wherever you go either the locals will do it better than you can, or then won't do it at all - they'll eat it as soon as they get it. Many places you go the tools and ingredients you need won't be available. I recommend you spend your time learning language and customs so you know how to ask for things you need, and how to subsist wherever you are going. | |
| Sep 25, 2014 at 4:31 | comment | added | Cary Bondoc | @Aaronut, I think yes? I'm pretty sure. | |
| Sep 25, 2014 at 4:22 | comment | added | Aaronut | Does a freezer count as a refrigerator? | |
| Sep 25, 2014 at 1:54 | comment | added | Joe | If it's not too warm, you might be able to confit it ... or make potted meat. I don't think they're considered acceptable techniques by modern standards, but they were used in Europe before the days of refrigeration & canning. It's also possible to pickle meat, but some people don't care for the resulting texture (eg, corned beef) | |
| Sep 25, 2014 at 1:50 | comment | added | Joe | 'best way' varies with the local climate ... if you're in the middle of monsoon season, smoking or drying it doesn't work nearly as well as when you're in the dry season, unless you can manage to seal it up well. | |
| Sep 25, 2014 at 0:51 | comment | added | Cascabel♦ | I'll let answers deal with good methods for preserving meat, but for now: unless "a little more salt" is an awful lot, what you're doing does not sound safe at all. | |
| Sep 25, 2014 at 0:35 | history | asked | Cary Bondoc | CC BY-SA 3.0 |