Скачать или смотреть DRYING THE HUGE BULL FOR WINTER! DRYING AND STORING MEAT IN KAFKAZ VILLAGE

It sounds like you're describing a traditional method of preserving meat for the winter in a Caucasus (Kafkaz) village. Drying and storing meat have been common practices for centuries in many cultures to ensure a stable food supply during harsh seasons. Here's a general outline of how the process might be carried out:

Selection of Meat:
Choose a healthy and lean animal for meat production. The type of meat can vary based on local preferences and traditions.

Butchering:
After slaughtering the animal, the meat is typically divided into various cuts. Each part may be processed differently depending on its fat content and intended use.

Curing and Seasoning:
Some cultures may apply salt, spices, or other seasonings to the meat to enhance flavor and aid in preservation. The curing process helps draw out moisture and inhibits the growth of bacteria.

Drying:
Drying is a crucial step in preserving meat. There are various methods for drying meat, such as air-drying, sun-drying, or smoking. In colder regions, where freezing temperatures are common during winter, hanging the meat outside in the cold air can be an effective method. In warmer climates, sun-drying or smoking the meat can be preferred.

Storage:
Once the meat is sufficiently dried, it needs to be stored in a cool, dry place. Some communities use special storage rooms or pits to protect the meat from insects and other contaminants.

Monitoring:
Regular checks should be conducted to ensure the meat remains in good condition. If any signs of spoilage are detected, immediate action is required to prevent the entire supply from being compromised.

Usage:
During the winter months, the dried or preserved meat can be rehydrated or cooked as needed. It serves as a valuable source of protein and nutrition when fresh meat is not readily available.

It's important to note that while traditional methods are effective, modern technology has introduced more advanced techniques for meat preservation, such as refrigeration and freezing. However, in remote or traditional communities, the methods you described may still be the most practical and reliable means of preserving meat for the winter.

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