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Foraging and Parasites - What wild foods are likely to be affected?
Meat preservation for a hot climate - SoCal-style. It's too hot here to do the preserving in brine method but we still have options. Place your meat in a brine saturated with salt for 10 minutes, remove and dehydrate it. Properly packaged in a plastic bag (Vacuum sealed would be awesome) this will last for at least 6 months. www.urbanoutdoors...