Thursday, 12 December 2019
Life Style

Tips for Preserving and Processing Qurbani Meat

Tips for Preserving and Processing Qurbani Meat ILLUSTRATION – Tips for processing Qurbani meat. (PHOTO: Thinkstock)
Monday, 12 August 2019 - 03:17

TIMESAUSTRALIA, JAKARTA – Qurbani meat should be processed and preserved well in order to get rid of the smell.

Here are some tips for preserving and processing Qurbani meat.

1. Do not cook the fresh Qurbani meat directly

The fresh Qurbani meat contains much blood. Therefore, you should not cook it directly.

Keep this Qurbani meat inside the refrigerator in 40C temperature and wrap it inside a clean cloth for 24 hours.

2. Do not wash it

Washed meat could smell bad when it is processed. Instead, you should wash the meat right before you cook it, and dry it with a clean cloth.

3. Add some pineapple and cucumber

Add some grated pineapple and cucumber when you cook the meat for 10 to 30 minutes. Pineapple and cucumber are proven to be effective in getting rid of the meat odor and tenderizing meat.

4. Do not keep the meat inside the refrigerator for too long

You should not keep the Qurbani meat inside the refrigerator for too long. However, if you still want to keep it, make sure you have trimmed the fat on the meat and keep it in -10C to -50C temperature.

5. Use papaya leaf for wrapping

Wrapping meat using papaya leaf could tenderize the meat. However, you should dry the leaf by using damp cloth to get rid of the dirt or dust.

6. Add some salt onto the meat

To get rid of the smell of the meat, you can add iodized salt onto the meat.

Let the meat rest for at least 60 minutes. Let the salt get absorbed into the meat in order to neutralize the blood odor of the meat. Then, you can wash it with cold water before cooking it. (*)

Writer :
Editor : Tiara Dewanti Djiwandono
Publisher : Rizal Dani

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