After all the qurbani rush finished, the focus simply turns into qurbani meat storage and preservation process. Then the main target is to free some space in the freezer. But the main concern should be proper packing or packaging of the qurbani meat. Moreover, you need to ensure no liquid spillage and keeping the meat packet intact for a longer period of time. To celebrate this meaty eid, the overall hygiene needs to be maintained for the refrigerator and freezer as well.
How to Store Qurbani Meat
Necessary tips and tricks to store the qurbani meat without any hassle!
- In order to stop the fridge from smelling, always debone the meat before storing it.
- Before packing it into the fridge, make sure all the blood has been washed out of the meat pieces.
- Get rid of the fat and trimmings in the pieces to regulate your own cholesterol levels.
- Right after the meat has been processed during qurbani, do not immediately store the meat in the fridge. Let it stay out in normal room temperature for 3-4 hours before storing it.
- To keep the taste of the meat fresh and intact, wash the meat properly and then add salt, masala, vinegar and store in the fridge.
- Pack the meat properly before putting it in the fridge.
- Store the meat in clear plastic air-tight bags in comparison to boxes.
How to Preserve Meat After Qurbani?
How to preserve the qurbani meats more longer?
- The best way to store the meat is to thoroughly clean it and put it into small ziplock bags of half a kg, flattened them a bit and freeze them right away. The flattening makes it easier to thaw the frozen meat when we need to use it.
- Another method is to place the cleaned meat pieces on a plate and keep them under a fan overnight after covering with a muslin cloth. This will dry out a little moisture from the meat and make it easier to freeze it.
- Yet another way can be by marinating the meat pieces along with the herbs of your choice and oil and leaving them in the freezer to freeze after putting into a zip lock bag. This will also save you the hassle of having to add a ton of spices while cooking it later on and the flavor from the herbs will incorporate well into the meat.
- The most important part before freezing any meat however is how to pack it. Never ever freeze the meat in readymade polythene bags from the market or a newspaper. The polythene bags will result in freezer bites and the ink from the newspaper will soak into the meat making it quite harmful for consumption.
- While the ideal way to pack the meat is in freezer safe zip lock bags that can be purchased from any supermarket store, you can make a makeshift wrap from aluminium foil if you don’t have any ziplock bags available at hand.
- You can also mince the boneless cuts, make them into ristas and kababs and freeze them. Minced mutton can easily be frozen for up to 3 months or more.
For folks who don’t have access to a freezer, there is no need for an alarm as it is possible to store meat for long without freezing it. After all the ancient folks didn’t always have freezers.
For preserving meat without a freezer, the best way is to dehydrate it. You can rub the mutton with salt all over, heat it over water for 10 mins. After 24 hours heat the meat in water again for 15 mins. This way you can easily use the meat for 3-4 days without having the need to put it into a refrigerator.
If you want to preserve your meat for longer than just a few days, then after slicing the meat into thin cuts, rub them with salt and leave them hanging on a wire hook in sun. The salt and sun will dry out the moisture from the meat and prevent it from spoilage.
It is always best to consume the frozen meats as early as possible. To thaw the frozen meat, simply leave it out on the counter top in the bag it was frozen in till it de-freezes, discard all the liquid that will ooze out from the meat while thawing and cook it as you would normally. If the frozen meat de-freezes, never ever refreeze it. Instead try cooking it and freezing the cooked meat. Your body will definitely thank you for it.
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