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Fish
Use fresh fish, cut into strips. Larger fish works best. Properly clean fish and
keep cold prior to drying to help reduce spoiling. ‘Remove the bones and cut into
strips. Soak in a mixture of 1 quart water and
cup salt and refrigerate for 30
minutes. Remove from liquid, pat dry.
Place into a flat pan and sprinkle liberally with a salted seasoning mixture. Use
at least 1 tablespoon salt per 2 pounds of fish. Cover and refrigerate for about 6
hours.
Then place seasoned strips onto trays to dry. Do not overlap.
Dry until no mois
ture appears, but not until brittle. Refrigerate dried fish to ensure flavor. The
dried fish keeps up to 3 months refrigerated.
MAKING DRIED MEATS FISH
Meats and Fish
Dried meats and fish
a
shelf life of only 2 weeks at room temperature,
when stored in an airtight container. Do not make too much at one time to
reduce waste.
Dried will keep longer if stored in the freezer.
Thoroughly cook the fish or meat. Remove any visible fat. Cut into cubes.
Place on trays and dry until no moisture is present. Store in an airtight container
at room temperature for 2 weeks. Store in a freezer for up to 2 months.
Reconstitute by soaking in water or broth for up to 1 hour. Add to your favorite
BABY FOOD
Baby food is easy to make and it is nutritious and inexpensive. Simply choose
your favorite dried vegetables or fruits, rehydrate by soaking 1 cup of dried pro-
duce in 1 cup of warm water for a few minutes or until tender. Place into a
blender to chop to the desired consistency, or
a fork to achieve the
same results.
Make or into leather/rolls. Blend the fruit or vegetables, then
pour onto your fruit roll tray insert.
Dry as described in the ‘Fruit Leather/Roll’
Section” on page 21. Seal the rolls into airtight bags. When ready to use, add
hot water to the bag and rub bag with your fingers until the contents are “mushy”.
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