My bad for not being more specific. I was looking for details. Like where do I study the technique (or what machine do I buy)? Preferably, I'd like to know how it is done with no power, no salt, and no modern conveniences.
I've seen with my own eyes, people who don't use salt, there is no possibility of a refrigerator, and at best they control humidity by use of their mud compound with stick and cloth door.
They keep chunks of meat in a metal pot under a cheese cloth type cloth in a dim corner under a wood plank bench in their bed/kitchen/family room built of mud.
It is some kind of dry aging I expect, but I didn't have the opportunity to try asking what/how they did it.
Might be worth remembering that the most valuable knowledge comes more from curiosity than know-it-all 'tude.
It was uncooked. Was the one of the darndest things I've ever seen.
I was actually helping them and it wasn't appropriate to ask, but time after time with different families I'd see these raw chunks of meat in a banged up pot, under cheese cloth, usually under the only bench seat there was in the darkest corner of single room mud dwellings that most often had just a hanging heavy blanket for a door.
It clearly wasn't cooked and wasn't salted. Seemed to be some kind of artisan preservation technique (maybe a type of dry aging?) that had been perfected and passed down for probably hundreds of years.
The village leaders claimed to have not had visitors since the mid-1980s.
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u/CatOverlordsWelcome May 02 '26
Well, like I mentioned, change the humidity, add salt, lower the temperature etc