Food and Cooking
Neanderthal Food Drying
by Pete Lynah
Preserving food by drying it
was practiced in this country centuries before Columbus. The methods are easy,
dependable, and do not require on intensive heat source. The nutrition of the
food is preserved and NO chemicals are needed.
All you need are heat and a
free air flow. The summer sun and woven racks of dry wood will do. The heat can
be focused and intensified using flat, dry, dark materials such as slate. The
food racks should be two inches above the slate.
Slice all food thinly:
1/8"-1/4". As it dries, turn it. Teas will become dry and crumbly;
fruits tough and chewy. Examples: