If dry skin and all, then continue drying and storage after them: I admit to a covered container an

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2. Drying Meat
The purpose of drying is to create a product that can be stored at room temperature for several months, possibly until the next harvest. In terms of agricultural production in winter and scarce high prices is of interest to their acquisition of food drying techniques, to practice them when the products are wholesale and low prices.
That ventilation be much better placed drying wine cooler shelves a few feet above the ground, the ideal is to set up the table. Preferably be wire shelves. Wire shelves can be made of twigs, cane, metal, etc. oksideshëm not.
Often used and boards. Good is made for drying fruits in the morning. Fruits abundant at the site opened drying without cikur with each other. Days before wine cooler the fruit mix and turn back often during the day, preferably every hour. This to be drying as quickly and uniformly. Fruits can be covered with cheesecloth or netting to deter harassment by insects.
Before wine cooler drying the washing wine cooler fruits, fruit damaged parts of the extract. Often the fruits wine cooler are expected in two (plums, figs) or slices (apples) wine cooler to dry up soon. Fruits can be passed in lye before drying. This dilates skins.
Direct drying in the sun causes greater loss of vitamins C and A, and d, coloring fruit red, yellow therefore advised drying in the shade of these. The shadow can be created by putting a shelter on the drying shelves.
The more air blow, as I said be the weather, as Hot air dried fruit sooner. Usually 4-5 days to dry. To understand whether we dried some of them, I let them update in ambient temperature (have been in the sun), the crush by hand. If the hand does not remain wet and fruits cling to when the open fist hand, this means that drying is completed.
Tomato skin can be removed before drying. Or dry with all leather. To remove the skin of the sink in boiling water, I let a few seconds, then I sink in cold water and then remove the skin. If we leave the skin dry will keep longer. The tomatoes can be cut in half, on quadruplet, in slices.
If dry skin and all, then continue drying and storage after them: I admit to a covered container and store in an airy place, dry, warm for up to 10 days. After 10 days I check for moisture, if there is moisture on tomatoes bulezat back into the sun. 2. Drying Meat
The ideal conditions for drying meat are dry weather, warm and with small changes in temperature between day and night. Anyway meat drying can be done and in less favorable conditions. The higher temperatures are as dry as the air dries quicker flesh.
The length of the strips is recommended to be between 20-70 cm. Very long belts can be cut off from their weight during drying, whereas very short belts require wine cooler more space to hang.
Salting inhibits the growth of microbes on the surface of the meat. It is most effective when done within 5 hours after slaughtering, because later there are so many germs that salt fails to hamper growth. Salting and harassment prevents the meat from insects wine cooler during drying.
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During processing should keep good hygiene. If any of the belts become dirty, it should be washed wine cooler with water and dipped in a special container with brine. These pieces of dried separately and not stored for long periods.
Hooks can be made easily, galvanized wire. 1-1.5 mm diameter wire is expected to pieces 15 cm long, cutting obliquely be sharp peaks pierce flesh. The ends of the wire around a rod that vibrates to receive an S-shape.
Drying meat become better if we can create a stand for drying. wine cooler Simpler methods of drying, for example. flesh hanging wine cooler on the ropes random tree branches are not very practical because the meat is exposed to dust, birds, insects, wine cooler breaking weather. wine cooler