Saturday, January 14, 2012

14 January 1890: Preserve Your Meat in Charcoal During an Unseasonably Warm Winter

On this day in 1890, the following advice was republished from an earlier edition of the Athens Banner in the Weekly Banner

The charcoal here would be fresh, cool wood charcoal dust, and was intended, according to A. Hausner's  1902 book, The Manufacture of Preserved Foods and Sweetmeats, to keep meat "in a completely unchanged state, so that it can be cooked without further trouble." 

The problem with preservation methods with this goal was that "they demanded ... a certain amount of skill in the preserver." Results of preserving in charcoal, Hausner said, "vary much," and it was therefore recommended that that form of preservation be reserved "for short periods, e.g. when it is necessary to send meat on an ordinary journey by rail."

Today, most modern food preservation guides do not include charcoal as a method of safe meat preservation. 

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