Simple techniques for production of dried foods

       There are many links on these subjects, which is different from smoking meat for consumption. There are many links on that subject, too.

            The common theme I read in all is to drive out the moisture slowly and surely, and also use some salt with meats. If times get hard, probably salt will be worth its weight in gold. If you don't have salt available, then at least try drive out the moisture as best you can. Often smoking is one way to do it.

            Here is one link I use:  http://www.fao.org/docrep/003/x6932e/X6932E02.htm

            I choose to use a link because it is full of pictures that help me, and hopefully will help you, too.

            And here's one suggestion. Find someone in your group or neighborhood or whatever, and is good at this, and support them as best you can. Said another way, one probably can't be good at everything, and work that to your group's advantage and situation.

            And I'll never forget what one old time rural guy said years ago about harvesting a deer in the warm times.  Basically, they just butchered the meat and distributed it all before it went bad. And all worked together in many other ways, too.

            They even applied this idea to houses of worship, where they rotated attendance. The idea was to mix blood in marriages for all the health reasons most think about.

            Of course one does have to get meat. But besides hunting big game, like deer and turkey, one can snare rabbits, for example.

            Last, one can preserve vegetables and fruits, too. Here's another link that may help you: http://www.ext.colostate.edu/pubs/foodnut/09308.html

            And expect reduced shelf life times, too.