Food Preservation Book Package: Food Drying and Food Canning (2 Books) by R. Johnson & M.T. Anderson

Author:R. Johnson & M.T. Anderson [Johnson, R.]
Language: eng
Format: mobi
Published: 2013-03-08T07:00:00+00:00

Figure 12.2.1: Beef jerky.

12.3 - Storage

Cool the jerky and store it in an airtight container. Properly dried jerky can last up to 6 months if stored in a cool, dry place.

12.4 - Drying Fish

Fish is dried in a similar manner to how you dry meats. Fish should be prepared and dried the same day it's caught.

Here's the drying process for fish:

1. Gut the fish and remove the parts you don't want to dry.

2. Wash in cold water.

3. Soak for a half hour in a brine consisting of 2 cups of salt water mixed into a gallon of water.

4. Rinse the fish off.

5. Coat with pickling salt.

6. Dry using either a solar drying rack or a commercial food dryer. Outdoor drying can take 5 to 7 days. A commercial dryer takes 1 to 2 days.

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