DEHYDRATED MEAT IN INDIA

Grey River Argus, 23 January 1943, Page 2

DEHYDRATED MEAT IN INDIA

SPECIAL RELIGIOUS REQUIREMENTS.

In the introduction of dehydrated meat rations the Indian Army authorities had to meet the special religious requirements, but those have been solved, says a recent report from Delhi. A Dogra battalion successfully dried meat and later prepared it for cooking and eating. As a result large quantity production or special dried meat rations was later in hand. Army dried meat, in the case of Halal, is produced in Peshawar. Only goat meat is used, and it is. of course, prepared by Muslims. It is dried in special heated cylinders and then packed in cardboard cartons each containing 1 lb The certons in turn are packed in t : ns resembling the familiar ghi tin, suitably marked to show that the meat is for Mohammedan troops. First supplies were scheduled to go first, to areas where live goats cannot be obtained. Jhatka meat is produced in Southern India. Its preparation is entirely in the hands of Hindus under Hindu supervision. If time permits, the meat can be shredded finely and then soaked in water. By this method, which restores the' moisture, the meat is reconstructed and can be used in curries and pulaos. If less time is available the meat can be eaten after it has been roasted for about one minute by placing it on the growling embers of a fire and turning it so that both sides are exposed to the heat.