'Learning how to preserve food for future consumption is a nearly lost skill that we should get back to in this changing age. My dehydrator is an invaluable tool for this, and yes, it is by Mr coffee. You can dehydrate many types of meat into jerky, such as venison, lamb, buffalo, turkey, pheasant, pork, gator, frog, possum, raccoon, turtle, snake, elk, fish, and even squid make good jerky with the right seasonings. I have heard of dried octopus and conch before as well. Dried, shredded beef is a great addition to trail soups and entrees as well as Asian cuisine or additive to ramen noodles. Shrimp and crab dries as well for longevity. Leems- These Moroccan treats, also called \'preserved lemons\' or \'pickled lemons\' are a tart, salty jewel of exotic food and a way to store and preserve citrus for a long period. If you\'ve ever tasted salt and lime, you know it\'s a thing made in heaven. Leems are added to soups and meats, tagine dishes and several Moroccan staples. Sterilize your jars, cross-hatch the lemons and pack with salt, insert into the jar. Then add coriander, whole cloves, cinnamon stick, bay leaf and begin packing down lemon after lemon until they are covered in their own juice. Squeeze one more lemon juice till it covers the lemons completely and comes up to the jar\'s mouth, add a little more kosher salt and let cool tightly sealed. Wait for 4 weeks and add more lemons as needed as they shrink a bit, use washed hands or tools to mash at this point. periodic pressing is suggested. lasts up to 5-6 years, a little goes a long way. Rind and all is edible.'
Tags: Cooking , Off the Grid , survival , food preservation , preserving food , Pickling , dehydrator , preserved lemons , The wealth around us , self relaince , leems , pickling lemons , lemon pickles , lemon preserves
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