Summary Vagrants boil pieces of meat and use salt in the centuries-old process
GUJRANWALA (Dunya News) – Vagrants have their ways of storing meat that they gather as charity on annual Eidul Azha which then they utilize for an entire year.
One of the most common methods that they use to store meat for an entire year involves boiling and usage of salt.
Long thread-like pieces of meat hung out in the open
This is believed to be the most common method as it is probably the cheapest and comes handy for vagrants living either on streets, huts or abandoned sites.
To their benefit, experts say that meat dries perfectly under normal temperature differences between day and night.
In fact, dried meat especially beef is sold at high-end restaurants across the world and is expensive than the regular meat because evaporation of moisture develops a concentrated taste.
The process starts with making long, thread-like pieces of meat, be it beef or mutton, as these are easy to hang later on and get easily dried up.
The pieces of meat are then boiled in water and then optimum amount of salt is applied because it helps the drying process.
Lastly, the pieces are hanged out in a place where they are exposed to appropriate levels of sunlight, humidity and dry or warm air.
Some graphics from slums in Gujranwala:
Meat laid out in the sun
What dried up meat looks like for the vagrants
