Air-dried meat it great proteinaceous snack for hunting, fish, hiking or just only enjoy it. But preparation of air-dried meat, well it take time but it prety simple prepare. First and most important thing, meat what dry have to be low in fat. First i clean meat, i remove muscle membranes and the like that then i cut meat the strips what about 5 × 5 centimeters thickness, too thick does not dry well. Second i salted meat, I put in a pan meat and seasalt in layers and i press a little then i put a fridge over the night (10 to 12 hour). Next day i clean most salt away and i put the thread meat strips top then i preparing sugar solution where I baptize muscle strips after that i put meat strips hang inside net cage, that cage top i protect plastic or something because air have to flow free but when cover cage top it protect meat snowing and raining. That cage i hang high in East wall out side house then just nature do work wind, spring sun, frost dry salted meat this take time about four to six week. Usually i start dry meat week 9 but defenility last week 10 that it absolutly deadline do it. And last worning to preparing this tasty meat need own type climate it doesn’t work out everywhere, Not even everywhere in Finland in my home country.
But wait four to six week and you see result my air-dried meat
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