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- Drying (dehydrating)Slice meat/fish thin, smoke or hang in sun/wind. Meat is done when it breaks (not bends).
- SmokingCold smoking (20–30°C) = preserves. Hot smoking (60–80°C) = cooks + preserves. Use hardwood.
- SaltingRub meat/fish completely with salt. Store in dry, airtight container. Lasts months.
- FermentingVegetables in salt water (2–3% salt) fermented anaerobically. Traditional: sauerkraut, kimchi.
- TipPacking & storageCool, dry and dark. Away from ground and rodents. Check regularly for mold/rotting.
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