5 Options For Preparing Meat For Future Use

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

From stew to meatballs: 5 recipes for preparing meat for the winter

Home preservation in winter, in the face of a shortage of fresh vegetables and fruits, becomes a great help. However, meat can also be procured for future use.

Meatballs

Frozen meatballs are great for soup or gravy, and can also be steamed if you're on a diet. The following products are required:

• 500 g minced meat;
• 2 cloves of garlic;
• 1 egg;
• 0.5 tsp salt;
• 2 tbsp. l. semolina;
• 50 g of hard cheese;
• greens.

Make meatballs about 2.5 cm in diameter from minced meat, chopped herbs, semolina, eggs, spices and grated cheese. Put them on a baking sheet, which must first be covered with foil and greased with vegetable oil. Oil should also be applied to the meatballs themselves. Bake for about 12-15 minutes at 180 degrees until golden brown.

Cool the finished meatballs, transfer to a cutting board in one layer and freeze. After 30-40 minutes in the freezer, the food can be placed in the bag. It is recommended to store the meatballs for no more than 30 days.

Pork stew

Stew, cooked at home, turns out to be not only tastier, but also healthy, since it does not contain any chemical additives. Required Ingredients:

• 4 kg of pork;
• 1 onion;
• 3 tbsp. l. salt;
• 1 tsp ground black pepper;
• 10-12 bay leaves.

Wash the meat, cut into pieces. Their size depends solely on personal preferences: small ones will make the structure of the stew uniform, large ones will not lose their shape during heat treatment. Salt and pepper the meat, add onion chopped in a meat grinder (optional), mix thoroughly and refrigerate for 40 minutes.

Wash and sterilize jars. Lay a bay leaf at the bottom of each container; if desired, add peppercorns, cloves and other spices. Then spread the meat, pour in boiling water and cover the jars with lids. Place in oven or pressure cooker.

The containers can also be placed in a saucepan. To do this, put a towel at the bottom. Pour water over a saucepan, bring to a boil, then close the lid and cook over low heat for about 4 hours. During this time, you need to constantly monitor the water level and, if necessary, add it. After 4 hours, roll up the jars and put the stew to cool. Store canned food in a cold room.

Chicken stew

For the preparation of this dish, only fresh or chilled chicken is suitable, since the dish is dry from thawed raw materials. List of required products:

• 2 kg of chicken;
• 2 tbsp. l. salt;
• ground and peppercorns;
• Bay leaf;
• marjoram.

Wash the chicken and cut into small pieces. It is recommended to cut fat. Salt the meat, season with marjoram and pepper.

Put bay leaf and peppercorns in prepared jars, fill with chicken. Cover each container with foil, make holes in it. Send the jars to the cold oven, put a container of water on the bottom shelf. Simmer for 3 hours at 200 degrees.

During this time, cut the chicken fat, melt in a dry frying pan. Remove the greaves, salt the fat. It is recommended to do this 10–20 minutes before the end of the stew cooking. Liquid fat must be added to each jar. This will increase the shelf life of the workpiece. Roll up the jars, cool and transfer to a cold room.

Salted brisket

In this way, you can salt both meat brisket and ordinary lard. You will need:

• 0.5 kg of pork belly on the skin;
• 5 cloves of garlic;
• 2 tbsp. l. coarse table salt;
• 1 tbsp. l. ground black pepper;
• Bay leaf.

Rinse the brisket, dry with a paper towel. Make deep cuts on the side of the meat, about 1 cm before the skin. Dip the piece in coarse salt, not sparing the latter. Place the brisket in an enamel container, skin side down, sprinkle generously with pepper and brush with crushed garlic. You can add bay leaves, chili, or other spices.

Cover the dish with a lid or plate and leave for 24 hours at room temperature. Then refrigerate. After 3 days, the brisket will be ready.

Dried meat

A versatile dish that can be used as a snack or on a hike. For cooking you will need:

• beef without bones, films, cartilage, veins;
• soy sauce;
• satsebeli sauce;
• ketchup;
• salt, pepper and other spices.

Wash the beef, cut into small pieces. Marinate in salt and pepper, if desired, season with your favorite spices or sauce. Do not keep the meat in the marinade for too long, otherwise it will be tough.

Put the beef in an electric dryer or on the oven rack. Dry at a minimum temperature until moisture completely evaporates within 8-10 hours.