Burying The Meat To Keep It Fresh For Your Dog
This meat has to be free of fly eggs, otherwise, they can hatch, even though the meat is buried deep under ground, and would ruin it. If it is already contaminated (with the eggs), you have to carefully scrape them off, and after that, pass a piece of cotton cloth soaked in vinegar. You will notice that these eggs look like little spots on the meat; they're like a multitude of tiny white stretched-out pimples.
If the eggs have already hatched into worms, you don't have to throw the meat away, you can clean it by spraying it with hot water; after that, energetically rub it with vinegar and sprinkle some salt on it. It goes without saying that your dog must not eat meat with fly eggs or larvae, because the meat fly, or blue fly, which lays its eggs on raw meat specifically look for meat in that state and can transmit diseases, even with simple contact with the paws or body.
The pit that will contain the meat has to be deep in order to conserve the freshness throughout the whole summer season; apart from that, you have to cover the area with tree braches or blocks of stone. You also have to place branches or rocks on the meat itself inside the pit before covering it back with dirt. That way, the meat will be protected from a close contact with dirt although a little, if clean, won't harm the meat. This way of burying the meat conserves it well and also "matures" it.
A gipsy once explained to me the system his town uses to mature the wild apples they harvest, and it consists in making pits in the ground, layering the base with straw and placing the apples, which are conserved there for months.
You preferably have to dig the pit under the shade of a tree and signal its position with a pole or solid stick; otherwise, it could be difficult to find it. In order to keep insects away from the place, you can place a half-filled bottle of turpentine (Volatile liquid distilled from turpentine oleoresin – usually obtained from pine conifers – and used as paint thinner and solvent and medicinally). While reading this, you might think that this whole system is complicated, but it is less troublesome than washing recipients and greasy pans, which are the results of cooking meat; that, and also taking care of a sick dog due to an inadequate diet.
A great canine expert and writer used to emphasize that if you spread lime all over a piece of meat and hang it in the shade to conserve it, it could last up to six weeks during the hottest period of summer, and up to 3 months during fall or winter. This kind of meat in countries in South America is called Charqui (pronounce: charkey).
