Learn how to Dry Meat

By ACS Bookshop UK on June 18, 2015 in Food and Nutrition | comments

Traditionally, indigenous people made dried strips of meat (e.g. beef sticks) or fillets of fish, by firstly salting, then drying either in the sun, or in ovens at 70-80oC. Drying is still done, but using natural conditions is less common today than it was once.

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