Foods can be dried
in a food dehydrator, in an oven, in the air or in the sun (if the air
is hot and dry enough) by using the right combination of warm
low humidity and air current. If the surrounding air is humid, then
process will be slowed down.
You have to decide for methods of drying,
for temperatures and length of drying time, and for conditioning prior
to storage. You have to find out which drying technique works best for
|Did You Know?
ancestors cured meat for a couple of reasons. One of the most important
was safety. There are many curing techniques that were developed in the
days before refrigeration that are continued today for traditional
reasons. A good example is corned beef. Old-time butcher shops closed
every weekend. Ice, the only refrigerant available, could not
dependably hold fresh meat for two days. To keep unsold meat from
going to waste, the butcher soaked the meat in a strong brine or
covered it with coarse salt to trigger osmosis. The grains of salt were
called "corn" in England, and the name "corned beef" stuck with the
When meat is cold smoked its temperature often stays in the danger zone
for several hours or days. Many environmental factors of this treatment
are such that the growth of dangerous bacteria is greatly accelerated.
The curing of the meat inhibits this growth.
Meat is also cured for one other reason, color. Using Prague powder is
what gives meat its pink color.