How to Preserve Qurbani Meat Using Smoke 

How to Preserve Qurbani Meat Using Smoke 

1. Cut meat into thin strips.

Remove excess fat.

Cut into long, thin strips so smoke can penetrate properly.

2. Add Salt and Spices (optional but helps)

Rub salt generously on all sides.

You can also add turmeric, chili powder, garlic, etc.

Let the meat rest for 6–12 hours.

3. Prepare a Smoke Chamber or Setup

Use a clay oven, metal drum, or hang meat over a slow-burning fire.

Use wood that gives clean smoke, like

Acacia (Keekar/Babul)

Applewood

Oak

Avoid toxic woods (painted/treated).

4. Hang the Meat

Hang the strips using hooks or rope.

Keep them away from direct flames (use indirect heat).

Let the smoke gently pass over the meat.

5. Time & Patience

Smoke for 1–3 days depending on weather and thickness.

The goal: dry the meat, not cook it.

6. Store Properly

Once dried, keep in a cool, dry place.

You can also refrigerate or freeze it for longer storage.

💡Benefits:

There is no need for a fridge/freezer in rural areas.

Preserves meat for weeks or months.

Adds a delicious smoky flavor!