Feast Today, Famine Tomorrow
In survival, food rarely arrives in steady, predictable amounts. You get a windfall — a deer, a huge fish catch, a bush loaded with berries — and then nothing for days. Without preservation, you eat what you can, and the rest rots. Preservation turns one good day into a week of security.
Every preservation method works on the same principle: stop bacterial growth. Bacteria need moisture, moderate temperature, and time. Deny them any one of these, and food lasts. Deny them two or three, and food lasts for months.
The Food Identification guide teaches you what to eat. The Cooking guide teaches you how to prepare it. This guide teaches you how to make it last.
The fundamental rule: Preserved food is only as safe as your method. Improperly dried meat grows mould. Under-salted fish rots silently inside. Badly fermented vegetables produce botulism toxin. If preserved food looks, smells, or tastes wrong — even slightly — discard it.
🦠 Why Food Spoils
BacteriaThe primary enemy. Bacteria multiply exponentially between 4–60°C (the “danger zone”). In warm conditions, bacteria can double every 20 minutes. A piece of meat at 30°C can go from safe to dangerous in 2–4 hours. Every preservation method targets bacteria first.
EnzymesFood’s own enzymes continue breaking it down after harvest or slaughter (autolysis). This is why fruit ripens, then rots, even in clean conditions. Heat (blanching) destroys enzymes in plants; removing organs stops enzymatic breakdown in meat.
OxidationOxygen reacts with fats, causing rancidity (that “off” taste in old nuts or stale fat). Keeping fat-rich preserved food sealed from air extends its life dramatically. This is why pemmican sealed in rendered fat lasts so much longer than exposed dried meat.
Mould & FungiThrive on moist surfaces with airflow. Visible mould on preserved food means the preservation failed — the food retained too much moisture or was exposed to damp air. Some moulds produce toxins that penetrate deeper than the visible growth. Don’t scrape mould off and eat the rest unless the food is hard and dry (like hard cheese or dry jerky where mould stays superficial).
Air Drying — The Simplest Method
METHOD ▼Drying removes moisture, and without moisture bacteria cannot grow. It requires no special equipment, no salt, no smoke — just air, warmth, and time. It’s the first preservation method every survivor should learn.
🥩 Drying Meat (Jerky)
1
Cut thin
Slice raw meat into strips no thicker than 5mm (about the thickness of a pencil). Cut WITH the grain for chewy jerky, AGAINST the grain for more brittle (breaks easier for storage). Remove all visible fat — fat goes rancid even when the meat is dry.
Slice raw meat into strips no thicker than 5mm (about the thickness of a pencil). Cut WITH the grain for chewy jerky, AGAINST the grain for more brittle (breaks easier for storage). Remove all visible fat — fat goes rancid even when the meat is dry.
2
Build a drying rack
Lash horizontal sticks between two upright supports, 1–2 metres off the ground. Space strips so they don’t touch each other. Air must circulate around all surfaces. A-frame or tripod designs work well.
Lash horizontal sticks between two upright supports, 1–2 metres off the ground. Space strips so they don’t touch each other. Air must circulate around all surfaces. A-frame or tripod designs work well.
3
Protect from insects
Build a small smoky fire underneath the rack (not hot enough to cook, just enough smoke to repel flies). Alternatively, cover with a loose mesh of fine branches or cloth if available. Fly eggs on drying meat = maggots.
Build a small smoky fire underneath the rack (not hot enough to cook, just enough smoke to repel flies). Alternatively, cover with a loose mesh of fine branches or cloth if available. Fly eggs on drying meat = maggots.
4
Dry until brittle
Fully dried jerky is stiff and cracks when bent. If it bends without cracking, it’s not done — keep drying. Leathery jerky will mould within days. Brittle jerky stores for weeks to months.
Drying time: 1–3 days depending on humidity, temperature, and thickness. Hot, dry, windy conditions are ideal.
Fully dried jerky is stiff and cracks when bent. If it bends without cracking, it’s not done — keep drying. Leathery jerky will mould within days. Brittle jerky stores for weeks to months.
Drying time: 1–3 days depending on humidity, temperature, and thickness. Hot, dry, windy conditions are ideal.
🐟 Drying Fish
PreparationGut, remove head, split open (butterfly). For large fish, score the flesh in parallel cuts to increase surface area. Remove the spine if you can — thick bones trap moisture. Rinse in clean water.
Drying MethodHang from the tail on a rack or spread flat on clean rocks in direct sun and wind. Flip at least daily. Fish dries in 2–5 days depending on thickness and weather. Like jerky: done when stiff and brittle, not when leathery.
Critical WarningFish spoils much faster than meat. Start drying within hours of the catch, not the next day. In hot climates, fish left overnight without treatment is already dangerous. Speed is everything with fish preservation.
🍒 Drying Fruit, Berries & Plants
Fruit & BerriesSlice thin (3–5mm). Spread on flat rocks, bark sheets, or improvised trays in direct sun. Turn daily. Done when leathery and no longer sticky. Berries can be dried whole if small (blueberries) or halved if large (strawberries). Dried fruit stores for months and retains most nutrients.
Herbs & GreensBundle stems together and hang in a dry, ventilated area out of direct sun (sun bleaches and degrades some nutrients). Greens: spread on a rack in shade with good airflow. Dried herbs crumble easily and can be added to soups, stews, and teas all winter.
Roots & TubersSlice very thin (2–3mm), boil or blanch first (destroys enzymes that cause discolouration and off-flavours), then dry on racks. Dried root slices can be rehydrated in water or ground into flour. Cattail rhizome, burdock, and wild carrot all dry well.
Climate matters: Drying works best in hot, dry, windy conditions. In humid, cool, or rainy climates, drying alone may not work fast enough to prevent spoilage. Combine with smoking or salting for reliability in difficult climates.
Smoking — The Most Versatile Method
METHOD ▼Smoke preserves food through three mechanisms: it dries (heat removes moisture), coats (smoke chemicals create an antimicrobial surface layer), and flavours (makes food taste dramatically better, which sounds trivial but matters enormously for morale). Smoking is the bridge between drying and cooking.
🔥 Hot Smoking vs Cold Smoking
Hot SmokingTemperature: 50–80°C (you can feel significant heat near the food). Effect: Cooks AND preserves simultaneously. Kills bacteria through heat. Food is ready to eat immediately. Shelf life: 1–2 weeks without refrigeration (longer in cool climates). Best for: fish, thin meat strips, small game. Time: 4–12 hours.
Cold SmokingTemperature: 15–30°C (barely warm to the touch). Effect: Dries and coats with smoke chemicals but does NOT cook. Food must be eaten cooked or further preserved. Shelf life: weeks to months (combined with drying/salting). Best for: large quantities, bacon, sausages, hard-cured meats. Time: 1–7 days.
🏚️ Building a Simple Smokehouse
1
Quick method: Tripod smoker
Build a tripod from three long poles. Hang food from horizontal sticks lashed between the poles. Build a smoky fire directly below. For hot smoking, build a normal fire with green wood added for smoke. For cold smoking, use the trench method (step 2).
Build a tripod from three long poles. Hang food from horizontal sticks lashed between the poles. Build a smoky fire directly below. For hot smoking, build a normal fire with green wood added for smoke. For cold smoking, use the trench method (step 2).
2
Cold smoking: Trench method
Dig a fire pit 2–3 metres away from the smoking chamber. Connect them with a shallow trench or tunnel (30cm deep). Cover the trench with flat stones and earth. Smoke travels through the trench, cooling as it goes, before rising up through the food. The longer the trench, the cooler the smoke.
Dig a fire pit 2–3 metres away from the smoking chamber. Connect them with a shallow trench or tunnel (30cm deep). Cover the trench with flat stones and earth. Smoke travels through the trench, cooling as it goes, before rising up through the food. The longer the trench, the cooler the smoke.
3
Permanent smokehouse
Build a small enclosed structure (1×1×2m is plenty) from sticks, bark, mud, or sod. Leave a smoke hole near the bottom and ventilation at the top. Hang food from cross-poles inside. Either pipe smoke in from an external fire (cold) or build a small fire inside (hot). This is a high-value camp investment.
Build a small enclosed structure (1×1×2m is plenty) from sticks, bark, mud, or sod. Leave a smoke hole near the bottom and ventilation at the top. Hang food from cross-poles inside. Either pipe smoke in from an external fire (cold) or build a small fire inside (hot). This is a high-value camp investment.
🌳 Smoking Wood Selection
Best WoodsHardwoods: oak, hickory, maple, alder, beech, apple, cherry, birch. These produce clean, flavourful smoke with good preservative chemicals. Alder and apple are mild; hickory and oak are strong. Mix for variety.
AcceptableGreen wood and leaves: adding green (living) wood to the fire produces thicker smoke. Useful for insect protection and heavier smoke coating. Don’t use exclusively — mix with dry fuel to maintain the fire.
AvoidResinous softwoods: pine, spruce, fir, cedar. Their smoke contains heavy creosote and resin that coats food with a bitter, acrid, potentially toxic layer. Also avoid any wood that’s been painted, treated, or is from unknown species. If it smells chemical, don’t use it.
Smoke smells right when it’s right. Good smoking wood produces a pleasant, appetising smell. If the smoke makes your eyes water excessively, stings your throat, or smells chemical or acrid, the wrong wood is burning. Trust your nose.
Salting — The Reliable Preserver
METHOD ▼Salt draws moisture out of food through osmosis and creates an environment where most bacteria cannot survive. It’s been the primary preservation method for thousands of years and is the reason salt has historically been as valuable as gold in many cultures.
🧂 Dry Salting
1
Cut food into manageable pieces
For meat and fish: flatten or slice to 2–4cm thickness. The thicker the piece, the more salt and time required.
For meat and fish: flatten or slice to 2–4cm thickness. The thicker the piece, the more salt and time required.
2
Coat completely in salt
Rub salt into all surfaces generously. Every square centimetre must be covered. Use approximately 1 part salt to 3–4 parts meat by weight. More salt = more preservation (and more salty flavour).
Rub salt into all surfaces generously. Every square centimetre must be covered. Use approximately 1 part salt to 3–4 parts meat by weight. More salt = more preservation (and more salty flavour).
3
Stack and press
Layer salted pieces in a container with additional salt between layers. Place a weight on top (flat rock, filled container). The pressure helps force moisture out. Liquid will pool at the bottom — drain it off daily.
Layer salted pieces in a container with additional salt between layers. Place a weight on top (flat rock, filled container). The pressure helps force moisture out. Liquid will pool at the bottom — drain it off daily.
4
Cure for 5–14 days
In cool conditions, the salt penetrates fully in 5–7 days for thin pieces, up to 14 days for thick cuts. The food will feel firm and significantly lighter. Rinse excess surface salt before eating. Shelf life: weeks to months.
In cool conditions, the salt penetrates fully in 5–7 days for thin pieces, up to 14 days for thick cuts. The food will feel firm and significantly lighter. Rinse excess surface salt before eating. Shelf life: weeks to months.
💧 Brine (Wet Salting)
Strong BrineDissolve as much salt as the water will absorb (roughly 1 part salt to 4 parts water). Test: a raw egg or potato floats in strong enough brine. Submerge food completely. Weight it down so nothing floats above the surface. Cure 3–10 days.
Best ForWhole fish, irregular shapes, eggs (pickled eggs keep for months), and vegetables. Brine penetrates more evenly than dry salt, especially into crevices and bone joints. The trade-off: requires a watertight container.
Watch the BrineIf brine turns cloudy, slimy, or smells off, the salt concentration was too low. Discard everything and start over with more salt. A properly concentrated brine stays clear for weeks.
🗺️ Where to Find Salt
ScavengedEvery kitchen, restaurant, and shop has salt. It’s one of the most valuable scavenging targets. Grab all you can — salt never spoils and is irreplaceable for preservation.
SeawaterBoil seawater until the water evaporates, leaving salt crystals. 1 litre of seawater yields roughly 35 grams of salt. Labour-intensive but unlimited supply. Solar evaporation in shallow pans is more fuel-efficient in sunny climates.
Salt Licks & DepositsNatural salt deposits exist inland. Follow animal trails — they often lead to mineral licks. Scrape surface salt, dissolve in water, filter through cloth, and boil down to crystals. Salty springs or mineral-rich streams near salt deposits are another source.
Plant AshBurning certain plants (coltsfoot, saltbush, kelp, seaweed) produces ash rich in mineral salts. Dissolve the ash in water, filter, and boil down. The result is a salty mineral concentrate. Not pure sodium chloride, but functional for light preservation and flavouring.
Combining methods: Salting + smoking is the traditional combination that produces the longest-lasting preserved food. Salt first (3–5 days), then cold-smoke (2–5 days), then air-dry. This combination produces food that can last months even in warm climates.
Cold Storage — Nature’s Refrigerator
METHOD ▼Cold slows bacterial growth. It doesn’t stop it completely (unlike drying or heavy salting), so cold storage is a time extender, not a permanent solution. But in the right climate, it buys you days or weeks of extra shelf life.
❄️ Cold Storage Methods
Winter FreezingIn cold climates, hanging meat well above the ground (out of predator reach) when temperatures stay below 0°C freezes it solid. Stays safe as long as it stays frozen. Warning: thaw-freeze cycles destroy food faster than constant cold. Once it thaws, eat it or preserve it by another method immediately.
Root Cellar / Earth PitDig a pit 1–2 metres deep (below the frost line). Line with stones or logs. Cover with a lid and insulating earth. Underground temperature stays roughly 8–12°C year-round — significantly cooler than surface air in summer. Store root vegetables, preserved meats, and sealed containers. The most valuable long-term food infrastructure you can build.
Stream / Spring WaterSubmerge sealed containers or wrapped food in a cold stream or spring. Running water stays cool even in summer (typically 5–15°C). Anchor securely so it doesn’t wash away. Check daily. Good for keeping fresh meat or fish safe for an extra 1–2 days before cooking.
Snow CachingIn winter, bury food deep in packed snow. Mark the location clearly. Snow is an excellent insulator and maintains a steady temperature near 0°C inside the pack. Protect from animals with logs or stone piled on top.
Shade & EvaporationWrap food in wet cloth and hang in shade with a breeze. Evaporation cools the surface (the same principle as sweating). Reduces temperature by 5–10°C below ambient. Only useful in hot, dry climates. Re-wet the cloth regularly.
Pemmican & Fat Rendering — The Ultimate Survival Food
METHOD ▼Pemmican is the most calorie-dense, longest-lasting food you can make in the wild. It sustained indigenous peoples, fur traders, and Arctic explorers for centuries. Properly made, it stores for months to years without refrigeration.
🥩 Making Pemmican — Step by Step
1
Make jerky
Dry lean meat until completely brittle (see Air Drying section). The drier the better — any moisture left in the meat will cause the pemmican to spoil. Use the leanest cuts; fat is added separately.
Dry lean meat until completely brittle (see Air Drying section). The drier the better — any moisture left in the meat will cause the pemmican to spoil. Use the leanest cuts; fat is added separately.
2
Grind to powder
Pound the dried jerky into a fine powder using a rock on a flat stone. The finer the powder, the better the fat will bind it. You want dust and small fibres, not chunks.
Pound the dried jerky into a fine powder using a rock on a flat stone. The finer the powder, the better the fat will bind it. You want dust and small fibres, not chunks.
3
Render the fat
Cut animal fat into small pieces. Heat gently in a container over low coals until it melts completely. Do not burn it — burnt fat goes rancid faster. Strain through cloth to remove solid cracklings (eat these too — they’re calorie-rich). The clear liquid fat is your binding agent.
Cut animal fat into small pieces. Heat gently in a container over low coals until it melts completely. Do not burn it — burnt fat goes rancid faster. Strain through cloth to remove solid cracklings (eat these too — they’re calorie-rich). The clear liquid fat is your binding agent.
4
Mix meat and fat
While fat is still liquid but not scorching hot, pour it into the meat powder. Ratio: roughly equal parts by weight (1:1 meat powder to rendered fat). Stir until uniformly combined. Optionally add dried berries or crushed nuts for vitamins and flavour.
While fat is still liquid but not scorching hot, pour it into the meat powder. Ratio: roughly equal parts by weight (1:1 meat powder to rendered fat). Stir until uniformly combined. Optionally add dried berries or crushed nuts for vitamins and flavour.
5
Shape and store
Press into patties, balls, or pack into containers while still warm and pliable. As the fat cools, it solidifies and seals the mixture from air and moisture. Store in cool, dry, dark conditions. Sealed from air, pemmican can last months to years.
Press into patties, balls, or pack into containers while still warm and pliable. As the fat cools, it solidifies and seals the mixture from air and moisture. Store in cool, dry, dark conditions. Sealed from air, pemmican can last months to years.
📊 Why Pemmican Works
Calorie Density~3,000–4,000 kcal per kilogram. Among the most calorie-dense foods possible. A small pouch of pemmican can sustain a working adult for an entire day. Nothing else in survival cooking comes close.
Shelf LifeMonths at room temperature. Years when stored cool and sealed. The fat coating prevents oxidation and bacterial access. The dried meat has zero moisture for bacteria. It’s food engineering perfected over millennia.
Complete NutritionProtein from meat, energy-dense fat, and if berries/nuts are added: vitamins and minerals. Pemmican alone can sustain a person for extended periods without deficiency. It’s the closest thing to a complete survival ration.
Fermentation — Controlled Spoilage
METHOD ▼Fermentation lets beneficial bacteria colonise food before harmful bacteria can. The good bacteria produce acid (lactic acid, acetic acid) which creates an environment too hostile for pathogens. It’s one of humanity’s oldest preservation methods — and one of the riskiest to get wrong in survival.
🥬 Fermentation Methods
Lacto-Fermented Vegetables (Sauerkraut)Safest fermentation method. Shred cabbage (or any vegetable), pack tightly in a container with 2–3% salt by weight, press down until liquid covers all material, cover loosely. Lactobacillus bacteria (naturally present) produce lactic acid over 3–10 days. When sour-smelling and tangy, it’s done. Keeps for months in cool storage. Also works with carrots, radishes, turnips, and mixed vegetables.
Vinegar (Acetic Acid)If you have alcohol (even undrinkable), exposing it to air allows acetobacter to convert it to vinegar over 2–4 weeks. Vinegar is a powerful preservative: pickling vegetables in vinegar keeps them for months. Also useful for cleaning and basic medicine.
Fermented FishHigh risk, high reward. Pack fish with heavy salt in a sealed container. Ferment for weeks to months. Traditional methods (Scandinavian surströmming, Southeast Asian fish sauce) produce safe, protein-rich preserves — but the margin for error is small. Too little salt or c Not recommended for beginners.
AlcoholFermenting sugary liquids (fruit juice, honey water, birch sap) with wild yeast produces alcohol. Mildly preservative, caloric, and morale-boosting. But alcohol dehydrates you, impairs judgement, and in survival those are potentially lethal trades. Make it, but ration strictly.
⚠️ Fermentation Safety Rules
Salt Is Non-NegotiableSalt controls which bacteria grow. Without enough salt, harmful bacteria dominate and you get food poisoning instead of fermentation. For vegetables: 2–3% salt by weight. For fish: 15–20%+ salt by weight.
Submerge EverythingFood must stay below the liquid surface. Anything poking above the brine is exposed to mould and aerobic bacteria. Use a weight (clean stone, water-filled bag) to keep food submerged.
Trust Your SensesGood fermentation smells sour, tangy, or “funky but appealing.” Bad fermentation smells putrid, rotten, or chemical. If it smells wrong, looks slimy (beyond normal brine), or makes you gag — discard everything. Botulism is odourless but the conditions that allow it usually produce other warning signs first.
Other Preservation Methods
METHOD ▼🍯 Additional Techniques
Honey / Sugar PackingHoney is naturally antimicrobial. Food (especially fruit, meat strips, or even wound dressings) submerged in honey resists bacterial growth for months. Sugar syrups work similarly. Honey also never spoils itself — it’s been found edible in ancient tombs.
Ash CoatingWood ash is alkaline. Coating food (especially eggs and some vegetables) in a thick layer of ash creates a hostile environment for bacteria. Eggs preserved in ash last weeks longer than unpreserved. Traditional “century egg” techniques use alkaline coatings.
Oil / Fat Sealing (Confit)Cook food (traditionally duck or pork) slowly in its own fat, then store submerged in the solidified fat. The fat layer seals out air and bacteria. Properly made confit keeps for weeks to months in cool conditions. Requires significant fat reserves.
Burial / Earth CachingBurying food insulates it from temperature swings and light. Works best combined with other methods (salted meat buried in cool earth). Wrap in bark or leaves to prevent soil contact. Mark the location clearly. Primarily useful for temperature stability, not preservation on its own.
Signs of Spoilage — When to Discard
KNOW ▼Preserved food that has failed is more dangerous than raw food, because you trust it. You’ve invested time and effort, so you want to believe it’s safe. Don’t. The following signs mean your preservation has failed and the food should be discarded.
🚩 Immediate Rejection Signs
Slimy TextureA slimy or sticky film on dried or smoked food means bacterial colonies have established. The slime IS bacteria. Don’t wash it off and eat it — the bacteria have penetrated deeper than the surface layer.
Foul / Rotten SmellPutrid, ammonia, sulphur, or “wrong” smell from any preserved food = discard. Your nose evolved specifically to detect this. If you have to convince yourself “it’s probably fine,” it’s not fine.
Bloating / GasSealed containers that are swollen, pressurised, or hiss when opened = active bacterial gas production inside. This is a classic sign of botulism. Do not even taste it. Botulism toxin is one of the deadliest substances on Earth.
Visible MouldOn soft/moist food: mould means the entire piece is compromised. Discard. On hard, dry food (well-made jerky): superficial surface mould can sometimes be cut away with a wide margin, and the interior may be safe. But if you have any doubt, discard.
Colour ChangeGreen, blue, black, or pink discolouration on meat or fish = bacterial or fungal growth. Grey-green on originally red meat is normal oxidation and usually safe. But bright colours where they shouldn’t be = contamination.
Cloudy BrineInitially clear brine that turns cloudy or develops a film = insufficient salt or contamination. If the cloudiness is from early-stage lacto-fermentation (sauerkraut), it may be normal. For salted meat or fish: cloudy brine is a failure sign.
The investment trap: You spent two days drying that meat. You salted fish for a week. You don’t want to throw it away. But eating failed preservation puts you in a worse position than having no food at all. Food poisoning in survival means vomiting (dehydration), diarrhoea (dehydration), inability to move (exposure), and no medical help. One bad meal can start a cascade that kills you. Discard and start again.
Shelf Life Quick Reference
KNOW ▼⏰ How Long Does Preserved Food Last?
Well-Made Jerky1–3 months (longer in cool/dry conditions). Must be truly brittle, not leathery. Stored in a dry container away from moisture and insects.
Pemmican (sealed)3–12 months+ at room temperature. Properly sealed from air and stored cool, potentially years. The ultimate long-term survival food.
Heavily Salted Meat/Fish1–6 months depending on salt concentration and storage temperature. Must remain dry. Rinse before eating to reduce salt.
Lacto-Fermented Vegetables2–8 months in cool storage. Must stay submerged in brine. Refrigeration or root cellar temperature extends life significantly.
Hot-Smoked Meat/Fish1–2 weeks without further preservation. Combine with drying or salting for months. Hot smoking alone only extends life, doesn’t preserve long-term.
Dried Fruit1–6 months stored dry. Rehydrates by soaking in water. Susceptible to mould if stored in humid conditions.
Rendered Fat / Lard1–3 months at room temperature, longer in cool/dark storage. Goes rancid eventually (off smell, bitter taste). Rancid fat is unpleasant but not acutely toxic in small amounts.
Root Vegetables (root cellar)2–6 months for potatoes, turnips, carrots, beets stored in cool, dark, humid conditions. Check regularly for rot — one rotten vegetable spoils neighbours.
The multiplier effect: Individual methods have moderate shelf lives. Combined methods multiply them. Salt + smoke + dry = months. Dry + fat seal (pemmican) = potentially years. Always combine methods when possible.
Quick-Reference Preservation Decision Flowchart
1
You have more food than you can eat today. What do you have?
→ Meat or fish: proceed to step 2.
→ Fruit, vegetables, or plants: proceed to step 5.
→ Meat or fish: proceed to step 2.
→ Fruit, vegetables, or plants: proceed to step 5.
2
Do you have salt?
→ Yes. Salt it immediately. Combine with smoking for best results.
→ No salt. Proceed to step 3.
→ Yes. Salt it immediately. Combine with smoking for best results.
→ No salt. Proceed to step 3.
3
Can you build a fire and maintain smoke for 4–12 hours?
→ Yes. Hot-smoke it. Eat within 1–2 weeks or combine with air drying.
→ No sustained fire. Proceed to step 4.
→ Yes. Hot-smoke it. Eat within 1–2 weeks or combine with air drying.
→ No sustained fire. Proceed to step 4.
4
Is the weather warm, dry, and windy?
→ Yes. Cut thin, build a drying rack, air-dry until brittle. Protect from insects with smoke.
→ No (cold/wet/humid). Cook and eat what you can now. Cold-cache the rest. Prioritise getting fire and salt.
→ Yes. Cut thin, build a drying rack, air-dry until brittle. Protect from insects with smoke.
→ No (cold/wet/humid). Cook and eat what you can now. Cold-cache the rest. Prioritise getting fire and salt.
5
Fruit and vegetables:
→ If sunny/warm: slice thin and sun-dry. Dried fruit stores for months.
→ If you have salt: lacto-ferment in brine (sauerkraut method). Stores for months.
→ No sun, no salt: eat fresh within 1–3 days. Consider root cellar storage for roots and tubers.
→ If sunny/warm: slice thin and sun-dry. Dried fruit stores for months.
→ If you have salt: lacto-ferment in brine (sauerkraut method). Stores for months.
→ No sun, no salt: eat fresh within 1–3 days. Consider root cellar storage for roots and tubers.
6
Long-term planning:
→ When you have reliable food, fire, and fat: make pemmican. It’s the best long-term survival food in existence.
→ When you have reliable food, fire, and fat: make pemmican. It’s the best long-term survival food in existence.