Dilan cut the bear and deer meat into evenly sized pieces, soaking them in the enclosed seawater to rinse them thoroughly. The seawater, rich in salt, also served as a marinade.
Under the scorching sun, Dilan spread the cut deer and bear meat evenly on the drying rack he had built. He also included the wild rabbit he had brought back earlier.
Midday, when the flies were fewest and the sun at its fiercest, was the ideal time for drying meat. Their numbers had halved, and their food consumption had slowed down accordingly. Drying the meat into jerky was Dilan's best option; it was easy to preserve and could be eaten later.
Dilan gathered branches from fruit trees. While the wild fruits weren't edible, their branches were valuable.
He piled the branches beneath the bear and deer meat an
