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How to store meat products?

Meat and meat products require special care during storage, as they are susceptible to rapid putrefaction without sufficiently low temperatures. However, fresh meat (tenderloins, carcasses, legs, and the like) can be stored for several days at 0 degrees Celsius (32 degrees Fahrenheit) if several methods are used to prolong its freshness. The basic rule for storing meat products in the refrigerator is to wipe them dry. Ideally, these types of meat products are not washed before storage and are simply wiped with a dry cloth (blotting). Meat prepared in this way can be stored for 4-5 days, not in the freezer, but in the refrigerator or outdoors if necessary. Meat and its parts are wiped dry because water is a reservoir for microbial growth. The drier the meat, the longer it can be kept in the refrigerator at 0 degrees Celsius (32 degrees Fahrenheit), for example, up to a week.

The meat can be seared over a burner flame until a thin, dry crust forms, or rubbed dry and coated with a layer of melted pork or lamb fat. This meat can also be stored at 0 degrees Celsius (32 degrees Fahrenheit) for several days without freezing.

An even better way to preserve meat without a freezer at 0 - 6 degrees Celsius (32 - 42,8 degrees Fahrenheit) is to soak it in kefir or yoghurt, or brush it with vinegar, or soak it in a vinegar-based marinade.

It has been established that bones spoil much faster than meat, so they should be stored in the freezer. If you need to keep meat out of the freezer for several days, avoid cutting it into smaller pieces, as they spoil much faster than larger pieces.

Fresh, plucked poultry can be stored at 0 degrees Celsius (32 degrees Fahrenheit) for about two days, whether gutted or ungutted. It is not recommended to wash poultry before freezing. The drier the surface of the meat, the less frost will form on it. When defrosting, the surface of the meat will be drier, allowing it to be stored defrosted for a longer period before cooking.

Cooked, cooked-smoked, and smoked meat products also require special storage conditions. For example, if cooked sausage needs to be stored for several days at 0-8 degrees Celsius (32 - 46.4 degrees Fahrenheit) without refrigeration, it is recommended to wrap it in parchment paper or cellophane. Cooked-smoked sausages can be stored in the refrigerator for about a month if they are first coated with a thin layer of pork or lamb fat. Smoked sausages, such as loin, brisket, and ham, can be stored in a cool place without refrigeration, provided they are dry and the room is not filled with steam or condensation.

The ham will look appetizing if you cut it and place the pieces on parchment paper soaked in water and vinegar.

If you need to store smoked meats in places accessible to flies, sprinkle the surface of the smoked meats with pepper powder and cover with a cloth (or place them in a cloth bag).

To protect meat products from spoiling quickly, you can coat their surface with 9% vinegar, which will act as a preservative for a short time, for example, two to three days.