Join Date: Jul 2007
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We often take dried meat when yachting, hiking, or staying in remote cabins. Itís a reliable source of supply that can be just kept in plastic bags on a cupboard shelf although, depending on how well itís been done, may last even longer if cooled or refrigerated.
Its easy to make oneself, can last a long time, tastes OK and can be used for other activities such as fishing bait. Itís also good for chewing on when on helm for longish periods.
We have a dehydrator, but with meat we usually cut steak into thin strips, hang it over a homemade frame made of nylon fishing line, and dry it in the sun. No salt or other additive, just meat. Needs about 7-8 hours of direct sunlight. Also sometimes do this with fish. They donít have any decay since the sun not only quickly kills any bacteria but forms a dry skin on the outside so that flies or similar donít seem to take any interest.
Some years ago we drove up the coast of Norway, near the PolarCirkel, in late summer and saw lots of racks on the foreshore with fish split down the backbone drying. Talked later to a Norwegian involved in their fishing industry who said they didnít salt those fish at all and they lasted for quite a long time. I donít remember how long now.