Difference between revisions of "Smoked food"
(New introduction clause and restructured article. Removed odd and inaccurate firewood tip.) |
|||
| Line 1: | Line 1: | ||
| − | + | Smoked food is [[meat]] or [[fish]] that has been preserved by smoking it by hanging it in [[tying equipment|cord]]s in a [[fireplace|heated room]] for 16 (for meat) or 20 (for fish) days. The room must be heated when preparing the meat, but the game does not appear to check if the room is still periodically heated afterwards. The cords used are consumed at the end. | |
| − | + | Outside of a [[cellar]] or freezing temperature, smoked food will last for about 40 days. This is not as long as [[dried meat]], but longer than [[salted meat]]. | |
| − | + | To make smoked food you need a heated room (a room with [[fireplace]] or a [[sauna]]) and some [[tying equipment]] (cord for example). X number of cords will hold a maximum of (10X +9) meat; for example, if 3 cords are used, the maximum holdable is 39 cuts of meat. A maximum of 4 cords, and therefore 49 cuts, can be used at once. The most efficient method of preserving meat, therefore, is to use 1 cord at a time, and 19 cuts each time. | |
| − | + | For example, if you are preserving 100 cuts of meat, by using the maximum of 4 cords per recipe, you will end up using 9 cords (49*2=98, one more cord for the last 2 cuts). However, if you use 1 cord at a time, you will only use 6 cords (19*5 = 95, 1 more cord for last 5 cuts). | |
Revision as of 17:58, 6 December 2017
Smoked food is meat or fish that has been preserved by smoking it by hanging it in cords in a heated room for 16 (for meat) or 20 (for fish) days. The room must be heated when preparing the meat, but the game does not appear to check if the room is still periodically heated afterwards. The cords used are consumed at the end.
Outside of a cellar or freezing temperature, smoked food will last for about 40 days. This is not as long as dried meat, but longer than salted meat.
To make smoked food you need a heated room (a room with fireplace or a sauna) and some tying equipment (cord for example). X number of cords will hold a maximum of (10X +9) meat; for example, if 3 cords are used, the maximum holdable is 39 cuts of meat. A maximum of 4 cords, and therefore 49 cuts, can be used at once. The most efficient method of preserving meat, therefore, is to use 1 cord at a time, and 19 cuts each time.
For example, if you are preserving 100 cuts of meat, by using the maximum of 4 cords per recipe, you will end up using 9 cords (49*2=98, one more cord for the last 2 cuts). However, if you use 1 cord at a time, you will only use 6 cords (19*5 = 95, 1 more cord for last 5 cuts).
