Winddried

Winddried is an adjective describing materials, particularly foods, that have been dried primarily through exposure to moving air. In winddrying, moisture is removed by evaporation driven by airflow, often with minimal or no heat, and frequently performed outdoors or in open-air facilities. It is distinct from sun-drying, though wind may accompany sun exposure; the key factor is adequate air movement to carry away moisture. The term is often written as wind-dried or combined with the object, such as wind-dried fish.

Common uses include preservation of fish, meat, fruits, and herbs. Historically, wind-dried fish such as stockfish or cod were produced in coastal and Nordic regions where persistent winds and cool temperatures slow spoilage. Other products, including jerky-style meats and dried fruits, rely on breeze to reduce moisture content while preserving flavors.

Procedure typically involves selecting fresh product, cleaning and cutting, and sometimes salting or brining to retard microbial growth. Items are arranged to maximize exposure to air, elevated from ground, with protection from pests and direct contaminants. Drying duration depends on weather, product thickness, and desired texture; check dryness by texture, pliability, or brittle cracks. Once dry, winddried goods should be stored in dry, cool conditions to extend shelf life.

Safety and quality concerns include uneven drying, contamination by insects or animals, and moisture reabsorption if exposed to rain. In modern practice, wind-drying is sometimes simulated in controlled environments with forced air to balance climate variability.