Neanderthal Food Drying
By Pete LynahPreserving food by drying it
was practiced in this country centuries before Columbus. The methods are easy,
dependable, and do not require on intensive heat source. The nutrition of the
food is preserved and NO chemicals are needed.
All you need are heat and a
free air flow. The summer sun and woven racks of dry wood will do. The heat can
be focused and intensified using flat, dry, dark materials such as slate. The
food racks should be two inches above the slate.
Slice all food thinly:
1/8"-1/4". As it dries, turn it. Teas will become dry and crumbly;
fruits tough and chewy. Examples:
| A. Teas and
Coffees |
 |
1. All mints
2. Sliced rose hips
3. New Jersey tea
4. Chicory
5. Dandelion root
6. Clover
7. Yarrow
8. Catnip
9. Spicebush
10. Goldenrod |
|
| B. Fruits |
|
|
1. All domestic
fruit
2. Mayapples
3. Huckle-, cran-, elder-, bramble-type berries
4. Wintergreen fruit
5. Persimmons
6. Any edible fruit, sliced thin |
|
| C. Other |
|
|
1. Fish |
|
2. Meat: jerky |
|
|
a. Slice lean meat
into 1/8" strips (Note: with the grain-chewy against the
grain-crumbly)
b. Rub both sides slightly with salt
c. Lightly pound between two rocks
d. Dry for 1 or 2 days in sun (Note:
maintain careful guard or your jerky will be "critterized") |
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