a. Keeping an animal alive.
b. Refrigerating.
(1) Long term.
[a] - Food buried in snow maintains a temperature of approximately 32 degrees F.
[b] - Frozen food will not decompose (freeze in meal-size portions).
(2) Short term.
[a] - Food wrapped in waterproof material and placed in a stream remains cool in summer months.
[b] - Earth below the surface, particularly in shady areas or along streams, is cooler than the surface.
[c] - Wrap food in absorbent material such as cotton and re-wet as the water evaporates.
c. Drying and smoking removes moisture and preserves food.
(1) Use salt to improve flavor and promote drying.
(2) Cut or pound meat into thin strips.
(3) Remove fat.
(4) DO NOT use pitch woods such as fir or pine; they produce soot giving the meat an undesirable taste.
d. Protecting meat from animals and insects.
(1) Wrapping food.
[a] - Use clean material.
[b] - Wrap pieces individually.
[c] - Ensure all corners of the wrapping are insect proof.
[d] - Wrap soft fruits and berries in leaves or moss.
(2) Hanging meat.
[a] - Hang meat in the shade.
[b] - Cover during daylight hours to protect from insects.
(3) Packing meat on the trail.
[a] - Wrap before flies appear in the morning.
[b] - Place meat in fabric or clothing for insulation.
[c] - Place meat inside the pack for carrying. Soft material acts as insulation helping keep the meat cool.
[d] - Carry shellfish, crabs, and shrimp in wet seaweed.
e. DO NOT store food in the shelter; it attracts unwanted animals.
|
