Preserved meat
Note, this information is for entertainment only,
although based on actual methods of preservation the author recommends
further investigation or the addition of modern techniques if actually
used for consumption.
Dried meat: Lean meat is soaked in a salt brine or rub with dry
salt, the meat is then dried in open air or drying ovens. Dried meat
needs to be re-hydrated before eating, this is usually done along with
cooking by boiling the dried meat. Stews and soups can be made with
dried meat or jerky while at camp.
Jerky: Although I am unsure of the historical origin of the
word, for purposes of this discussion we will refer to partially dried
meat as jerky. Jerky is eaten raw or can be used in cooking.
There are many methods and recipes for making jerky.
Sausages: Sausages are a common way of preserving meat. There
are many recipes and methods of sausage making but basically meat was
ground and mixed with spices then placed in a casing, usually made from
the animal’s intestines. Steaming and then smoking were a good way to
preserve this food.
Bread:
Bread in itself is a stable food and is high in nutritional value. Many
types of bread could be used as is for short trips. Additional methods
were used to increase the life of breads for trail rations such as
twice-baked bread and hardtack.
Additionally, Roman soldiers often carried flour and olive oil in order
to make unleavened bread, similar to hardtack, in the field.
Trail breads:
Some races have developed types of bread specifically for trail
rations. These include the elves lembas and the dwarves stone bread.
Note there are actually two types of stone bread loaves, one is the
large loaf served on tables, and the other is a small flatter loaf used
on the trail.
Cheese
Hard cheeses
Cured cheeses
More Soon