The ancient Roman kitchen was well-equipped with a built-in food dehydrator and jerky maker. Romans were known for their love of food and their advanced culinary techniques. The dehydrator in their kitchens consisted of stone or clay trays with small holes, allowing air to circulate and dry out the food. This method was used to preserve fruits, vegetables, and even fish. The jerky maker, known as 'salsamentarium,' was a common tool in Roman kitchens. It involved marinating meat in a mixture of salt, herbs, and spices, and then drying it slowly in the sun or over a fire. The result was a savory and long-lasting jerky that could be enjoyed for months.
