SC - salmon recipe?

[Alderton, Philippa]

When you're drying meats or fishes for jerky type foods, you can soak or not
soak them in about any non-oil fluid you prefer. Try lemon juice or vinegar,
if you want a slightly acid taste, or plain water or wine if you don't. Most
commercial preparations are heavily salted- it's the nature of our culture's
tastes. The only purpose the fluid serves is to help transport the added
flavors into the meat you're using. For a change, use a dry rub of your
favorite spices- that works well too.

As far as the actual drying, again, any heat source will work. If you leave
your oven open a crack, you don't need a fan blowing at it since the natural
convection of the hot vs cool air will exchange the wet air for the dry air
well enough on any day with reasonable humidity- today's 85% is not a day
I'd try to dry foods ;-) I've used electric and gas ovens, my food
dehydrator, and my gas/charcoal grill in both modes for drying foods- I've
also used my microwave for quick drying herbs like peppermint.

It's not very difficult to do- just use a bit of thought, and don't worry
too much. Primitive peoples didn't do it for thousands of years because they
wanted a new cooking challenge, they did it because it was an easy way to
preserve foods.


Phlip

phlip at morganco.net

Philippa Farrour
Caer Frig
Southeastern Ohio

The World's Need

So many Gods, so many creeds,
So many paths that wind and wind,
When just the art of being kind
Is all this sad world needs.

- - Ella Wheeler Wilcox

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