Keeping Meat Fresh In
p. 26 · Read in the full issue
The Tropics
A USEFUL hint for keeping meat fresh on outstations where there is no freezer has been supplied by Mr. T. K. Colquhoun, of Manus, New Guinea.
By this method, he writes, steak and sausages may be kept up to five weeks, but chops or other meat with bones should be used within a fortnight. First obtain a sufficient number of good clean 30oz. fruit tins. After the meat has thawed drain off all the blood and cook as usual.
Place three-quarters to a pound of meat in each tin and pour over sufficient very hot fat to cover it by at least an inch. The fat should be nearly boiling.
I find that suet is better and usually cheaper than dripping. It is put through a mincer, then boiled and strained. When poured over the meat it seals perfectly.
Place the tins in a cool spot well pro tected from ants, and the meat will be quite fresh when required.
When it is desired to use the meat, place the tin on the stove till the fat melts; lift the meat out with a fork and pour boiling water over it —this washes all the fat off and makes it hot and ready for immediate consumption. The fat may be utilized again for cooking, but should not be used for covering other meat.
Sir Hubert Murray, K.C.M.G., Lieuten ant-Governor of Papua, arrived in Sydney by the Montoro in the middle of Decem ber. He intended to leave for Nor folk Island to spend Christmas with his son-in-law and daughter, Captain C. R. and Mrs. Pinney. His Excellency will be absent from Papua for several months.