Discover an age-old method for preserving meat without refrigeration.

What if you could preserve your meat for years without using electricity? A traditional technique, as simple as it is ingenious, is making a comeback. Dive into this article to uncover the mysteries of this forgotten skill.

What is the secret to this preservation method?

The fundamental principle rests on a brilliant idea: depriving the meat of contact with oxygen . By immersing it in fat, an impenetrable barrier is created against air and the microbes that cause spoilage. Imagine a precious jewel encased in a perfectly airtight container!

The technique involves first gently cooking the meat in its own fat or in an additional fat ( such as pork or beef fat ). Then, it is transferred to previously sterilized glass containers before being completely covered with liquid fat. As it cools, the fat solidifies, forming an impenetrable protective barrier. The result? Meat protected against moisture, microorganisms, and mold.

The multiple benefits of this approach

This age-old practice offers a range of advantages particularly suited to our times:

Exceptional longevity: Under optimal conditions, the meat can be kept for up to five years without losing its qualities!
Unaltered taste qualities: Unlike freezing, which sometimes alters the texture, this method preserves all the tenderness and intensity of the aromas.
Total autonomy: The ideal solution for remote areas, expeditions, or during power outages. Zero dependence on electricity!
Considerable space saving: No more huge freezers, simple storage away from light and heat is more than enough.

Ultimately, this technique is reminiscent of those family skills that have been passed down through the ages : disarmingly simple, yet remarkably effective.

A practical guide to successful preservation

Ready to get started? Here’s how to proceed step by step:

Meat selection:
Opt for lean cuts: pork, beef, poultry… All meats are suitable, provided that the overly fatty parts are removed.
Preparation and cooking:
Cut the meat into even cubes and simmer it in its own fat or in added fat. Feel free to customize the seasonings (salt, herbs, various spices).
Preparing the containers:
Before use, thoroughly sterilize your glass containers . Boiling for a few minutes will eliminate any potential contamination.
Packaging:
Distribute the cooked meat into the jars, then pour in the hot fat until all the pieces are completely covered .
Final storage
: Carefully close the containers and allow them to cool. Then store them in a cool, dark, and dry place , such as a cellar or pantry.