- 2 days ago
قبل وجود الثلاجة، كانت العائلات تحفظ اللحم طوال الشتاء بالملح والدخان والجفاف والدهن البارد، وهذه هي الطرق القديمة الآمنة التي يشرحها هذا الفيديو بوضوح. يوضح الدرس المبدأ الأساسي: إفساد اللحم يتوقف عندما نمنع الرطوبة أو الهواء أو نغير البيئة بحيث لا تعيش فيها أسباب التلف، ثم ينتقل إلى أمثلة عملية مثل إناء الملح، غرفة التدخين، اللحم المجفف، والكونفي المحفوظ تحت طبقة من الدهن.
كما يشرح لماذا كان القبو البارد وبيت النبع بمثابة “الثلاجة القديمة” للعائلة، وكيف كانت البرودة وحدها تساعد على إبطاء الفساد. وفي المقابل، يحذر التحذير الأهم من تعليب اللحم بحمام مائي مع القليل من الخل أو الملح، لأن ذلك ليس آمناً للحم قليل الحموضة، بينما التعليب بالضغط هو الطريقة المختبرة الوحيدة للتخزين على الرفوف.
محتوى مفيد لمحبي حفظ الطعام، homesteading، off-grid living، food preservation، meat preservation، وطرق التخزين الطويلة بدون كهرباء. مناسب أيضاً لمن يبحث عن شرح عملي لتمليح اللحم، تدخينه، تجفيفه، واستخدام القبو البارد بأمان في الشتاء أو أثناء انقطاع الطاقة.
كما يشرح لماذا كان القبو البارد وبيت النبع بمثابة “الثلاجة القديمة” للعائلة، وكيف كانت البرودة وحدها تساعد على إبطاء الفساد. وفي المقابل، يحذر التحذير الأهم من تعليب اللحم بحمام مائي مع القليل من الخل أو الملح، لأن ذلك ليس آمناً للحم قليل الحموضة، بينما التعليب بالضغط هو الطريقة المختبرة الوحيدة للتخزين على الرفوف.
محتوى مفيد لمحبي حفظ الطعام، homesteading، off-grid living، food preservation، meat preservation، وطرق التخزين الطويلة بدون كهرباء. مناسب أيضاً لمن يبحث عن شرح عملي لتمليح اللحم، تدخينه، تجفيفه، واستخدام القبو البارد بأمان في الشتاء أو أثناء انقطاع الطاقة.
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LifestyleTranscript
00:00For thousands of years, long before there was ever a cold box humming in a kitchen,
00:05families kept meat, good meat, through the whole of a long winter,
00:10with no electricity and no refrigeration at all, and ate well of it clear to spring.
00:16And they did it not by any one trick, but by a handful of old ways so sure
00:21that whole nations lived on them.
00:24The salt crock, the smokehouse, the drying line, the crock of fat in the cold cellar.
00:30These are not desperate measures, nor guesswork.
00:34They are the tested, proven ways that fed the world before the machine.
00:38And any family can do them still.
00:41So today I am going to show you the real old ways to keep meat without a fridge.
00:47The ones that truly work and are truly safe.
00:50And I am going to be very plain with you about the one modern way that is deadly dangerous,
00:56so that you keep your meat and keep your family both.
01:00Let me show you.
01:02Here is the thing to understand first,
01:04for it is the one principle under every safe way of keeping meat,
01:09the same one I gave you for the dried beans and the jarred fruit.
01:13Meat spoils because tiny living things grow in it and rot it.
01:18And to keep meat, you must make it a place where those things cannot live.
01:23And there are three ways to do that, to starve the spoilage.
01:27Take away its water, by salting or drying, for nothing rots without moisture.
01:33Shut out the air, by sealing the meat under fat.
01:36Or cure and smoke it, changing the meat so the rot cannot take hold.
01:42Salt it, dry it, seal it under fat, or smoke it.
01:46Every safe old way is one of those, each starving the spoilage of what it needs to live.
01:53Hold that, for it tells you why each way works, and at the end, why one dangerous way does not.
01:59Now let me give you the ways.
02:02Quick word before we go further.
02:04My name is Esther Yoder, and the old household ways handed down to me,
02:09the kind I am sharing today, and a great many more besides,
02:13are far more than I could ever fit into one video.
02:16I have gathered the whole of them into a book,
02:19and you will find it at EliasYoder.com.
02:22If today's tips serve you, that is where the rest of what my mother and grandmother taught me lives,
02:28all in the one place.
02:30Now, to the meat.
02:32My grandmother and her mother before her kept a family in meat all winter with no cold box,
02:38and she had a saying that fits this exactly,
02:41that salt and smoke and a cold cellar have kept meat since the beginning,
02:46and a body that knows them need never fear a winter.
02:49She meant that these are not poor substitutes for the machine,
02:53but the very ways that fed every generation before us,
02:56and that the woman who knows how to salt and smoke and cellar her meat
03:01has a security no cold box on the grid can give her,
03:04for hers does not fail when the power does.
03:07And a crock of salt pork keeping sweet in the cold cellar is the very picture of it.
03:13So here is her kind of keeping, the old sure ways, one by one.
03:17The first and greatest old way, the one that kept whole farms and armies and ships in meat,
03:24is salt curing, the salt crock and the salt pork.
03:27And hear me on the amount, for this is the whole of it.
03:30You do not sprinkle a little salt as a seasoning.
03:33You use a very great deal of it, packing the meat in heavy salt,
03:37burying it, or laying it down in a strong brine so heavy it would float an egg.
03:42For the salt draws the water out of the meat and out of any spoiler that lands on it,
03:47until the meat is too salty for anything to live in, and so it keeps.
03:52So for salt pork the old way, you pack the fatty pork down in a clean crock in layers
03:57with a heavy hand of salt between and over every layer,
04:01burying it entirely, or submerge it under that strong brine,
04:05weighted under the surface, and keep the crock in the cold cellar.
04:09And there, in its heavy salt, the meat keeps for months, the winter through and longer.
04:14And when you cook it, you soak the salt back out first in fresh water,
04:19changing the water, to make it fit to eat.
04:22Pack it in heavy salt or strong brine, keep it cold, soak it before cooking.
04:28That is, the salt crock, the oldest and surest way there is.
04:32Now the second old way, often done to the salted meat to keep it better still
04:37and give it that fine flavor, smoking.
04:40For after the meat was cured in salt, the old families hung it in the smokehouse
04:45over a low, cool, smoldering fire of good hardwood for days.
04:50And the smoke did two things.
04:52It dried the meat further, drawing out more water,
04:55and the smoke itself carried substances that preserve it and hold off the spoiling,
05:01besides that grand smoked flavor we know in the ham and the bacon.
05:06So the old way was often the two together.
05:08First the salt cure to draw the water and kill the spoiler,
05:12then the smoke to dry and preserve and flavor.
05:16Cure it in salt first, then smoke it low and cool and long,
05:20and the salted smoked meat keeps beautifully.
05:24And I will be honest that a proper smokehouse is more than most have,
05:28but the principle is the old one, and even a simple smoking, done right, adds to the keeping.
05:34The third old way, and the simplest of all, older than salt even, is drying,
05:39the making of jerky and dried meat.
05:41For the plainest truth of keeping is that nothing rots without water,
05:45so dry the meat until near all its moisture is gone and nothing can grow in it.
05:50So you take lean meat, not the fat, for the fat goes rancid,
05:54cut it into thin strips, often salt it or brine it briefly first for flavor and added safety,
06:01and dry it slow and steady, in the sun and wind the old way,
06:05or a very low oven or a drying box, or up near the warm hearth,
06:10until the strips are dry and hard and leathery, the moisture drawn right out.
06:15And that dried meat, kept dry in a cloth or jar, keeps a long time and travels anywhere,
06:21the food of every traveler and hunter and soldier of the old days.
06:25Dry lean meat, thin and slow till hard, nothing rots without water.
06:30Only keep it truly dry after, for if it takes up damp again, it can spoil.
06:36The fourth old way is the keeping of cooked meat under fat, what the old cooks called confit.
06:42And here I must be honest about what it is and what it is not,
06:45for it is useful, but not magic.
06:48You cook the meat gently and fully in fat, then pack it into a crock and pour the fat over
06:54until it is completely covered, no meat poking out, and that layer of fat shuts out the air,
07:00and air shut and kept cold, it keeps a good while.
07:04But hear the honest truth, for this is where folk go wrong.
07:07It is not an indefinite, keep it on the shelf for years way.
07:11It must be kept genuinely cold, in the cold cellar or spring house, not at room warmth,
07:17and used within its real window, a matter of weeks to some months kept truly cold, not forever.
07:23Sealed under fat and kept cold, it is a fine thing, but it is a keep it cold, use it
07:29a long way,
07:30not a shelf stable one, and I will not tell you otherwise.
07:34Cooked meat, sealed under fat, kept truly cold, used a long, honest about that.
07:39And the fifth, a keeping thing in its own right and a help to all the others,
07:44the rendering of lard, and the cold cellar or spring house that made all this possible.
07:49For the old families rendered the fat down into clean lard, gently melting it and straining it,
07:55and that lard itself keeps a very long time in the cold,
07:59and it is what you seal your confit under and cook your keeping meat in.
08:03And under all of these ways stood the cold place, the deep cold cellar and the spring house
08:09built over the cold running water, the coolest spots a family had,
08:13where the crocks of salt pork and the confit and the lard were kept.
08:18For the cold itself slows all spoiling, and was the old family's fridge, needing no power at all.
08:25Render your lard for keeping and sealing, and use the cold cellar or spring house,
08:29the old cold that runs on no wire. That cold place is the foundation all the rest rests upon.
08:36Now, here is the thing I promised you, the plain and serious warning,
08:41and it may be the most important thing I ever tell you, so hear me above all.
08:47There is a way going around of canning meat in jars in a pot of boiling water,
08:53with a little vinegar or salt added, and boiled some hours.
08:57And folk are told it keeps meat safe on the shelf.
09:01Do not do it. It is deadly dangerous, and I will tell you plainly why.
09:07Meat is a low-acid food, and in a low-acid food, sealed in a jar,
09:12can grow a poison called botulism, from spores that you cannot see, nor smell, nor taste.
09:19And here is the killing fact. Those spores are not killed by boiling water, by the water bathway.
09:27They live right through it. And a little vinegar, or a spoon of salt,
09:32does not acidify, nor salt cure the meat anywhere near enough to stop them.
09:38That is a false comfort that has killed people.
09:41So the plain, boiling water canning of meat in jars is not safe, no matter what is added.
09:48And I will not show it to you, nor let you trust it.
09:52Hear the honest truth of it.
09:54If you would put meat up in sealed jars to keep on the shelf,
09:58the only safe way is a pressure canner.
10:00A special sealed pot that reaches a far greater heat than boiling water,
10:06hot enough to kill those spores.
10:08Nothing less is safe for canning meat.
10:11So for shelf-stable canned meat, a pressure canner, and its tested directions, or none at all.
10:18The old salt and smoke and drying ways I gave you are safe and sure.
10:24The water bath jar of meat is deadly.
10:27Keep that difference, for it is life and death.
10:30Now think a moment about why we came to believe that keeping meat
10:34means only a humming cold box on the grid, and to feel helpless without it,
10:39when families kept meat all winter for thousands of years
10:42with salt and smoke and a cold cellar, and never a wire.
10:46It is worse than a plot, for no one had to arrange it.
10:50There is a whole world built on the cold box and the grid it runs on,
10:55and none of it profits by your knowing that a crock of salt and a smokehouse and a drying line
11:01kept your great-grandmother's family fed through every winter without it.
11:06So the plain old knowing of how to keep meat by salt and smoke and drying and the cold cellar
11:12just stopped being handed down,
11:14because no one profits by your security not depending on their machine.
11:19My grandmother's people kept their meat by these ways for generations,
11:23and never went hungry, nor feared a failed machine.
11:27And somewhere between their day and ours,
11:29we forgot the salt crock and put all our trust in a box that fails when the power does.
11:35The mending of it is salt, smoke, drying, fat, and a cold place.
11:41You keep your meat by taking away what the spoilage needs.
11:45You pack it in heavy salt or strong brine, the true amount, not a sprinkle, in a crock in the
11:51cold.
11:51You cure and then smoke it low and long for keeping and flavor.
11:56You dry lean meat thin and hard, for nothing rots without water.
12:01You seal cooked meat under fat and keep it truly cold and use it along, honest that it is not
12:08forever.
12:09You render your lard and keep it all in the cold cellar or springhouse, the old fridge that needs no
12:15power.
12:16And you never, ever water bath can meat in jars, for that is deadly.
12:22Shelf canned meat wants a pressure canner or nothing.
12:25And your family is kept in good meat through any winter or any hard time, safely, by the old shoreways,
12:33needing no grid.
12:34That is how it comes home, one salt crock, one smoked ham at a time,
12:39the keeping of your own table back in your own hands.
12:42So here is what I would ask of you.
12:45This week, do not try to master all of these at once.
12:49Learn the one that suits you.
12:51If you have a cold cellar, try a small crock of salt pork the old way,
12:56packed in the true heavy salt, and keep it cold and see how it keeps.
13:01Or dry a little lean meat into jerky and taste how it holds.
13:05And come back and tell me in the comments which of these old ways your family knew.
13:10For I know many of you were raised on the salt pork and the smokehouse and the dried meat.
13:15And I would dearly love to gather your ways here.
13:18And tell me too, while you are there, your county and the age of your house.
13:23For the old houses have the cold cellars, and spring houses made for just this keeping.
13:28And I learn from every one of you how it goes where you live.
13:32And if your own mother or grandmother had a way of keeping meat that I have not named here,
13:38tell me that most of all.
13:40For that is how this goes.
13:41We share what we were given.
13:44I read every comment, and I learn from you the way the old women learn from one another
13:50across the fence line, one winter and one full cellar at a time.
13:55Next time, I will show you the whole of the old cold cellar and spring house,
14:01and the keeping of all the winter food together,
14:04the meat and the root vegetables and the crocks and the dairy,
14:08so that between this meat keeping and that,
14:11you have a whole household's food secured against any winter or any hard time,
14:17the old, safe, sure way, with never a wire nor a grid.
14:22There is a right and an old way to keep a family fed through the hard seasons
14:27that runs on salt and smoke and the cold cellar and good tested knowledge
14:33rather than a machine on the grid or a dangerous shortcut.
14:37But this week, you start with the meat, the safe, old way.
14:41You keep it by heavy salt, by smoke, by drying, by fat and the cold cellar,
14:47taking away what the spoilage needs, and you never trust the deadly water bath jar.
14:53And you will understand, as my grandmother did,
14:56that salt and smoke and a cold cellar have kept meat since the beginning,
15:01that you keep meat by starving the spoilage of its water or its air,
15:06and that the old, sure ways are safe where a modern shortcut is deadly,
15:10so that the wise woman knows the true old ways
15:14and knows, too, which new one to never trust.
15:18The household kept the plain old way
15:20is the one that remembers salt and smoke
15:23and the cold cellar fed every generation before the machine
15:27and so keeps its meat and its family safe through any winter without a wire.
15:32And that is a thing we are only just starting to remember.
15:35And that is a thing we are just starting to remember.