Whether for bringing the best of your garden to the winter table, backpacking light and healthy, or economical snacks, drying is made easy with this publication. Emphasizing modern dryers, creative alternative methods are explained. Topics include selection and preparation of foods, pretreatment, packaging, and storage. Additional features are drying charts for common fruits and vegetables, and recipes using dried foods.
Want to be able to savor the amazing flavors of the Pacific Northwest fishery at any time of the year? This concise guide details the reasons and procedures needed to produce safe and delicious smoked ...
Traditional jerky preparation methods, in which raw meat is dried at about 140° to 155°F, won't kill pathogens present in the meat. Learn the steps in making tasty meat jerky at home, including a choice of three techniques that ensure your jerky is safe to eat.
Produced by the University of Idaho. Reviewed by WSU specialist Lizann Powers-Hammond.