If you buy an point via link on this page , we may earn a commission . Our editorial message is not influenced by commissions . Read the full disclosure .
Are you someone who likes to learn all kind of selection techniques andfood preservation method ?
If you are , I ’m going to fetch you two historical intellectual nourishment saving method acting known as potting and remand .
The selective information is interesting and purely informational at this point , but in extreme cases can be considered for survival as “ I ’m whole out of choice and am going to die if I do n’t try something ” method for preserving meat .
Part of being ready to outlast under any circumstance is storing a plethora of information in your nous and being fain to put it into legal action if needed .
So , rent ’s research the interesting story of potting and imprison and let ’s desire you never have to apply this for endurance :
Potting: What Is It?
Potting is a food preservation method used to preserve essence and is also know as crocking meat . It ’s an ancient method acting which is no longer recommended because of the risk of botulism .
However , office of France still employ this method for center saving . The potting method acting is where we get the term ‘ potted kernel ’ when address about specific varieties of canned meat such as Spam .
Though Spam is processed otherwise , the idea of put in meat in a humble container ( or crock ) , is what set our modern canned meat in motion .
Even if this method acting for food for thought preservation is no longer recommend , it ’s interesting to know how some of our modern food for thought originated .
How to Pot Meat
Potting meat may vocalise intimidating if you ’re incertain of the procedure . However , it ’s no wonder ancient civilization used this method because of its ease .
Here are the steps to this process which our ancestors used to salt away their meat harvesting :
1. Prepare the Meat
Potted nitty-gritty set about by preparing the nitty-gritty . This process will cook the meat fully before storage . They used any variety of meat on hired man which needed to last .
Keep in psyche , during these times they hadno infrigidation . Leftovers had to be treat properly or their work would be wasted .
When the meat had been prepare thoroughly , it was quick for preservation .
2. Meat, Meet Dish
After the meat had been to the full organize , it was time to place it in the dish . They used aceramic crockin many cases to store the meat .
The crock had to be in full sterilized before utilisation because they did try out to see to it bacteria from forming on the kernel as much as potential .
After the heart and soul had been placed in the crock , thefat from the meat was melted . The liquid fat would be poured over the nub and the chapeau placed on the crock .
3. The Sealing Process
The meat would be ready for storage when the fat covering the nub had solidified . This represent the ‘ waterproofing ’ of it .
Once the sealing operation had been completed , the carbon black would be stored in a coolheaded , ironic locating . We do the same matter today by stash away food in aroot cellar .
The cool location keeps the product inside the crock from cooking further and choosing a dry location , keeps the food and its container from being damaged by water .
The Theory and the Risk
The theory behind pot meat is impressive . Without have advanced skill and the knowledge we ’ve accrued , it ’s awe-inspiring all our root were able-bodied to accomplish . This method shows how judicious our ascendant really were .
They thought by cooking the meat they were defeat any bacterium it may check , as they knew bacteria would endeavor to attack the heart once in the crock .
Therefore , they sterilized the pot to keep bacterium at bay and they also covered the meat with red-hot fat . By heating the blubber , again , they attempted to kill off any bacteria it may contain .
Plus , once the fat cooled , it acted as a seal for the meat . It prompt me of how the early cannersused waxto seal off their jar instead of lids and pack .
consider how much we are still learning about secure food conservation methods in our modern age with technology , it ’s fascinating how much those before us were able to forecast out and attain with their only tool being their mind and coarse sensation .
The downside to this method is the high risk of botulism . Though our ancestors were headed in the right direction by try out to sterilize everything and seal the meat , they did n’t do it how difficult botulism spore can be .
Fat is a thick substance and is the perfect concealing place for botulism spores which may have been overleap during the sterilisation or cooking appendage .
When you seal those spores into the solidified fatness and centre , you ’re giving them a great surroundings to get and do illness when the meat is consumed .
Though potting is an easy process and gives us capital selective information about how well-informed people from the past times were , it should n’t be used today becausebotulismis something to be keep off at all costs .
Jugging Method
Another superannuated method acting for preserve nutrient is jugging . Though this method acting is n’t recommended for daily exercise , it ’s interesting to know how this works .
Jugging is the original beans and weenies . What I mean by this is when you’recampfire cooking , you could open up a can of beans and weenies and cook them in their container .
This was the idea behind jugging . The sum would be put in astoneware jugonce it was cut up , and brine would be added to the kernel .
In some cases , the parentage of the animal would be poured over the meat in the jugful and tally to the brine .
The inwardness would be left to brine in the jugful . When the brining process was complete , the intact entrée would be cook inside the jug as a one - pot dish .
This method has n’t been used since the early 20thcentury , but it was a common way topreserve meatwhen it was bring home from a Richard Morris Hunt .
The most common substance used in this preservation method was wild game ( such asrabbit ) andfish , and luckily , one of the benefit of using this method is it would shoot down any warm odour or savor the meat may have had .
Potting and jugging are outdated methods for food preservation , but it ’s fun to take a immediate misstep down memory lane and explore some of the homesteading history .
Please do n’t use pot and jugging at home but do revel the information presented here and allow it to further motivate you in your prepping and homesteading campaign .
If the homesteaders before us could find ways to save their intellectual nourishment such as pot and jugging , and still outlast under challenging atmospheric condition , we should be able-bodied to as well with the embarrassment of info at our fingertips .
Was this article helpful?
What went wrong?
This article contains wrong information
This clause does not have the information I am calculate for
How can we improve it?
We appreciate your helpful feedback!
Your reply will be used to improve our content . The more feedback you give us , the better our pages can be .
