Kiniing as a way of preserving meat
Kiniing is one way of preserving meat of cow, carabao or pig, usually the lean part in the northern part of the Philippines. This method is done by hanging the meat just above the fireplace or where the folks cook their food using fire woods most preferably pinewood for a month or more. The heat and smoke coming from the fire wood will then dry the meat making it last for several months.
The smokey taste alone will spice up dishes without the need of adding a lot of seasonings.
The smokey taste alone will spice up dishes without the need of adding a lot of seasonings.
How did this method came about and what is the procedure in doing it? For the detailed explanation, please follow the links below:
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