Tips for Preserving Meat

Almost all methods of preserving meat were developed in times when there were no refrigerators or freezers. People had to find other ways to preserve it. The range of advantages is enormous, so that these methods are still used today: smoking and curing, for example, lead to interesting changes in taste. In addition, the meat takes on its characteristic red color and boiling makes the food edible.
Storing meat in airtight containers is a relief for longer journeys. Here too, the war acted as an accelerator of innovation, as the tin can was a practical invention under Napoleon. A modern, airtight way of packaging meat is in sealed bags , which can work wonders in terms of shelf life in a simple way.

Simple Methods to Preserve Meat

Today, the refrigerator and freezer are the primary options for storing duck, goose, etc. However, the difference between cooling and freezing is significant:

Cool the meat

Meat will last a few days in the fridge at best. Raw meat products such as minced meat, tartare, minced meat and carpaccio must be eaten within a day. Meat should be stored at the bottom if possible because it is colder.

Freeze the meat

In the freezer, however, raw and prepared meat in sauce can stay fresh for up to a year if stored in airtight packaging.

Alternative forms of preservation

In addition to heat, moisture, humidity, light and protein enzymes also affect meat, which is why alternative forms of preservation are effective. These have various advantages and are suitable depending on the type of meat and the desired result:

Drying the meat

Drying meat removes moisture from the meat, which attracts microorganisms and promotes rotting processes. It has a strong influence on its shelf life and leads to a characteristic change in taste with a concentrated aroma. Examples of dried meat are beef roulades and beef jerky.

Smoking the meat

The smoke produced by smoking contains substances that inhibit bacterial growth. Smoked meat has a very special, smoky flavor. Meat can be smoked in a smokehouse, over a fire or in a smoke oven. A distinction is made between hot and cold smoking. Typical smoked meat products are Black Forest ham, Frankfurt sausages, bacon and smoked sausage.

Curing the meat

Curing meat is also used to dry it and has been around for over 9,000 years. The drying process is achieved by placing the meat in a layer of curing salt, which is characterized by the addition of potassium nitrite. Curing salt penetrates deep into the meat and draws moisture from the inside.
A preservation effect and a change in taste can also be expected during curing. Cured meat such as smoked pork also has a characteristic red color. Another advantage is the possibility of adding certain spices to the salt to give the meat a particularly aromatic note.

Boil the meat

Boiled meat is preserved by heating it in the oven and then sealing it airtight in preserving jars. Alternatively, the meat can be boiled in water for five minutes. Any germs that are already present are killed and the stored meat is ready to eat. Before storage, the meat is chopped up and cooked in liquid - hygiene must be observed.

Preserving the meat with fat

This French preservation method, also known as confit, involves simmering or cured meat in its own fat for several hours at around 85°C. The lard that forms after cooling forms a protective layer over the meat, meaning that hardly any air can get through. This method also creates an attractive aroma and the meat can be kept for up to four months.

Marinate the meat

Meat is often marinated because the sauces give it an intense flavor and the cook has a wide range of flavors to choose from. In terms of shelf life, marinade combined with salt, lemon juice, vinegar and wine can extend the shelf life to up to ten days because it creates an environment on the surface of the meat that repels microorganisms.

Preserve the meat with oil

If the meat is rubbed with oil, the oil seals it at least somewhat airtight, which can extend the meat's shelf life by two to three days. This effect is most pronounced when olive oil is used on beef, which can extend the shelf life to up to two weeks. Preserving meat in oil is also popular because oil, together with a little salt and spices, improves the taste of the meat.