One of the methods that can help preserve meat without a refrigerator is placing it in an acidic environment.
Chef Inna BELOUSOVA explains: “This will help reduce the risk of bacterial growth. The process is as follows: soak the meat in 9% vinegar, wrap it tightly in clean cotton or linen cloth, then place the bundle in a container with a tight-fitting lid and store it in a dark place. Don’t forget to change the vinegar-soaked cloth every 10-12 hours.”
