Anyone succeeded with drying rack?

[boris.glevrk]

Just did a test run with 4 salmons and a dry rack and man it couldn't have gone more wrong. All 16 slices eventually rot after like 3 days.

I can think of two possible issues: one is overcrowded rack, the other is I tested this in port. Does anyone know either of these being a problem?

[Seudal]

For me it's the same, every time I try with fish or meat, it ends up rotten. It works well with fruits and vegetables. But it takes a long time when they are not sliced. Tested with Dragon's Cliff's drying rack.

[balu0]

I think you need salt for meats , you can dry fruits on their own. I'm just guessing but if you just slab some meat on the sun it will go bad :D

[Seudal]

I also have trouble understanding how salt works. On sliced ​​fish it works well. I tried it on an antier tuna, it became "salted tuna" but I found it rotten the next day...

[boris.glevrk]

Originally posted by Seudal:

I also have trouble understanding how salt works. On sliced ​​fish it works well. I tried it on an antier tuna, it became "salted tuna" but I found it rotten the next day...

guess you need to cut it...

[Seudal]

That's what I deduced... XD
I don't understand the logic. You can smoke whole fish but not salt them...

[MrAxebane]

Don't forget folks: you can buy a Food/Nutrition Scroll in the city from the same merchant that sells the Grill, Smoker and Firewood that explains all the new Nutrition and Salting/Smoking features!

Anyway, it explains in there that the drying rack is just to make stuff dry faster. I'm pretty sure that meats will rot before they dry though!! Drying is meant for drying fruits mostly. If you slice them first they will dry even faster.

For Meats and Fish, you basically have three options: Eat them raw/grilled, put salt on them to instantly dry them (but they will make you thirsty when you eat it later), or smoke them (which cooks and preserves the meat, but takes a while and a lot of firewood).

Important note: You don't have to do any of this unless you are going on long journey or you want to catch a pile of fish before you need them. Otherwise, you can just wait until you are a bit hungry to catch and grill some fish, then you never have to worry about preserving it!

[MrAxebane]

Anyway, it's honestly pretty intuitive if you think about it. It kinda works like real life:

Would you expect to be able to dry out a fish and end up with something edible or would the fish rot?

It would rot for sure! Instead, you would either grill, salt, or smoke the fish. Grilling wont really preserve it, but you will get more calories. Salting will instantly preserve it, but makes it very salty. Smoking takes a while, but it will convert raw fish into smoked fish which doesn't spoil.

So anyway, yeah the Drying Rack is not meant for any fish or meat. It's meant for drying slices of fruit basically. Also make sure that you never let your food get wet or it will spoil faster!

[boris.glevrk]

Originally posted by MrAxebane:

Anyway, it's honestly pretty intuitive if you think about it. It kinda works like real life:

Would you expect to be able to dry out a fish and end up with something edible or would the fish rot?

I expect to be able to dry out cut fish because that's what was originally written on the patch notes.

Yes. The original patch notes stated clearly that dry rack plus cut fish equals to dry fish and preserved.

[Thundercracker]

Originally posted by MrAxebane:

Would you expect to be able to dry out a fish and end up with something edible or would the fish rot?

several cultures dry cleaned whole fish. in europe, especially the nordic countries. the nordic countries are also the originator of lutefisk.

though, it is extremely common to salt your fish before you dry them. however the term "stockfish" comes from fish you dry without salting first.

see, the thing is with food drying, with a little clever thinking you can control rot into fermentation, or outright prevent it.

[MrAxebane]

Originally posted by Thundercracker:

Originally posted by MrAxebane:

Would you expect to be able to dry out a fish and end up with something edible or would the fish rot?

several cultures dry cleaned whole fish. in europe, especially the nordic countries. the nordic countries are also the originator of lutefisk.

though, it is extremely common to salt your fish before you dry them. however the term "stockfish" comes from fish you dry without salting first.

see, the thing is with food drying, with a little clever thinking you can control rot into fermentation, or outright prevent it.

Okay, that is interesting! I looked it up though, and to make lutefisk you have to soak it in water and cure it in lye. You don't just slice up the fish and put it on the shelf for a while!

Anyway, if you guys are still having trouble, I highly recommend reading the scroll you can buy in the capital cities that explains how to use the drying rack, smoker, and salt. Unless there are still bugs related to this stuff (highly possible) the scroll should explain exactly what you can and can't do!

[boris.glevrk]

Originally posted by MrAxebane:

Originally posted by Thundercracker:

several cultures dry cleaned whole fish. in europe, especially the nordic countries. the nordic countries are also the originator of lutefisk.

though, it is extremely common to salt your fish before you dry them. however the term "stockfish" comes from fish you dry without salting first.

see, the thing is with food drying, with a little clever thinking you can control rot into fermentation, or outright prevent it.

Okay, that is interesting! I looked it up though, and to make lutefisk you have to soak it in water and cure it in lye. You don't just slice up the fish and put it on the shelf for a while!

Anyway, if you guys are still having trouble, I highly recommend reading the scroll you can buy in the capital cities that explains how to use the drying rack, smoker, and salt. Unless there are still bugs related to this stuff (highly possible) the scroll should explain exactly what you can and can't do!

You can actually read the scroll without buying, which is what I did. It did not specify what can/cannot be preserved with each way.

[MrAxebane]

Originally posted by boris.glevrk:

Originally posted by MrAxebane:

Okay, that is interesting! I looked it up though, and to make lutefisk you have to soak it in water and cure it in lye. You don't just slice up the fish and put it on the shelf for a while!

Anyway, if you guys are still having trouble, I highly recommend reading the scroll you can buy in the capital cities that explains how to use the drying rack, smoker, and salt. Unless there are still bugs related to this stuff (highly possible) the scroll should explain exactly what you can and can't do!

You can actually read the scroll without buying, which is what I did. It did not specify what can/cannot be preserved with each way.

The scroll does tell you which things can be preserved using the three methods of drying, salting, or smoking! Check page 2 of the scroll:

"Drying is cheap and simple, and commonly used to preserve fruits, vegetables, and bread but will not be sufficient for meats and fish"

and also on the page about Drying, it says: "Fast spoiling foods such as meats and fish will certainly rot before drying out fully"

[boris.glevrk]

Originally posted by MrAxebane:

Originally posted by boris.glevrk:

You can actually read the scroll without buying, which is what I did. It did not specify what can/cannot be preserved with each way.

The scroll does tell you which things can be preserved using the three methods of drying, salting, or smoking! Check page 2 of the scroll:

"Drying is cheap and simple, and commonly used to preserve fruits, vegetables, and bread but will not be sufficient for meats and fish"

and also on the page about Drying, it says: "Fast spoiling foods such as meats and fish will certainly rot before drying out fully"

I comprehend these as UNCUT meat and fish.
What is the point of allowing fish to be cut, if cut fish cannot be dried, hm?

[MrAxebane]

Well, it will grill or smoke a lot faster if the fish/meat is sliced first! Be careful though, this also means it can burn faster so I wouldn't leave it going while sleeping if you slice the meat/fish before putting it on the smoker.

[Thundercracker]

Originally posted by MrAxebane:

Okay, that is interesting! I looked it up though, and to make lutefisk you have to soak it in water and cure it in lye. You don't just slice up the fish and put it on the shelf for a while!

i was just mentioning a quite famous fermented fish thing.

you wanna real world example: hákarl. you clean a shark, bury it for 6-12 weeks, then cut it up and dry the pieces for months. no chemical reagents needed.

yes, i know most drying uses some other chemical, such as salt. especially these days, when refrigeration tech exists. but a few hundred years ago, such "delicacies" were much more common.