How do you process meat in ancient egypt?
In a warm climate before refrigeration fresh meat had to be eaten soon after it was slaughtered. Whatever could not be eaten fresh had to be preserved quickly, by either salting, drying or smoking. The preserved meat was kept in earthenware jars. A kind of pemmican (pounded dry meat mixed with melted fat) was sometimes made. Substances containing sugars such as beer and honey were also used as preservatives.
