Extreme heat across the country and prolonged power outages are creating serious challenges for households trying to preserve Qurbani meat during Eidul Adha, especially in the absence of reliable refrigeration.
With frequent electricity breakdowns causing freezers to shut down, the risk of meat spoilage has increased substantially, leaving many people searching for alternative preservation methods.
Health experts say that meat can still be safely stored without modern refrigeration by using traditional techniques that have been practiced for centuries.
One of the most common methods is sun-drying with salt, where meat is heavily salted and then hung in sunlight to remove moisture. According to specialists, bacteria thrive in moisture, so drying the meat helps prevent spoilage. In many rural areas, turmeric is also applied along with salt to further reduce bacterial growth.
Another widely used method is smoking, in which meat is exposed to wood or coal smoke after salting. This technique reduces moisture and creates a protective layer that keeps insects away, allowing meat to last longer. Historically used by ancient civilizations and armies, smoking remains an effective preservation method today when done carefully under controlled heat.
Experts also highlight pickling meat in vinegar or brine as an age-old technique. In some traditions, even honey-based solutions were used for preservation.
Moreover, storing meat in clay pots wrapped with damp cloth or sand can create a natural cooling effect.
