Muslims all around the world value the practise of qurbani, or the sacrifice of an animal, which occurs on Eid al-Adha. Dealing with the stench of the sacrificed flesh, however, is a typical issue that develops after Qurbani.
The scent can be unwelcome, but don’t worry—we’ve created a list of strategies that work and are time-tested to help you get rid of the Qurbani meat odour. You can use these techniques to give your home a new, welcoming feel.
1. Lemon & Salt Water Soak
Soaking the meat in a saltwater and lemon solution is one efficient way to get rid of the odour of Qurbani meat. By adding plenty of salt and lemon juice to water, you may make a brine solution.
For 30 minutes or overnight in the fridge, submerge the meat in the solution. The seawater helps take out any residual blood and lessens the odour. Before cooking, rinse the meat under cold water to get rid of any extra salt.
2. Using Natural Ingredients to Marinate
The Qurbani meat smell may be reduced by marinating the meat in natural substances, which also improves its flavour. Use yoghurt, garlic, ginger, onion, lemon, vinegar, cumin, coriander, and turmeric to make a marinade.
The meat should be allowed to marinade in the refrigerator for several hours or overnight. These substances’ aromatic and natural enzymes work to cover the meat’s odour and impart flavour while reducing its odour intensity.
3. Proper Storage
In order to avoid odour development, the Qurbani meat must be stored properly. Before putting the meat in the fridge or the freezer, make sure it is well-sealed using airtight containers or zip-lock bags.
Because of this, the smell won’t travel to other foods in the freezer or refrigerator. By dividing the meat into smaller chunks, you can only defrost what you actually need, reducing exposure to air and any odour.
