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« on: January 21, 2015, 01:05:44 am »
Salt cannot be the only preservation method- not only would it severely punish forts that don't have rock salt/ocean access, but several more alternatives exist for the time period.
Pickling has already been mentioned. To clarify, any booze is just one step from becoming vinegar, so all forts should have access to pickling. The real issue is that pickling food alone isn't enough, the container also must be sealed. Typically, wax (bees) was used to seal the jars shut. I believe fat can also be used to seal the jars shut.
Smoking meat. Beef jerking/smoking meats is another "old as dirt" preservation method. You'd sacrifice a log for a stack of meat. Mmmmm smoked elk bird spleen!
Honey. Sugar/honey actually works as an anti-microbial agent. Traditionally, fruits were persevered in jars of honey. I doubt dwarven syrup would work, however. Honey is an anti-fungal AND microbial built in. Sugar works via dehydration (sugar molecules absorb moisture from the bacteria, killing them).
With honey/wax both being used in food preservation, the bee-industry would actually become an awesome and integral part of your fortress! Instead of just "oh hey, I got 100 idling dorfs. At least one can keep bees, I guess?"
Also, lets not forget flour. This already exists in game, but only as a means to increase food VALUE. However, flour typically has an indefinite shelf life if kept free of vermin. Early forts can rely on bags of flour until they can trade for salt/get their pickling industry going.
For the bravest (most desperate) of dwarven souls, there is always lye. Basically, lutefisk. *shudders*
What about ice-rooms? "root cellars" traditionally just required on storing vegetables in a cool, dry place. With ice walls, you'd have a veritable low-tech freezer/firdge. Think about it, eskimo's really don't have to worry about food spoilage when everything is ice, snow, ice, and more snow. At the very least, spoilage should be slowed in winter months. When the rivers freeze over, food isn't going to spoil very fast (if at all). Scientists have actually dug up mammoth carcasses frozen solid for 10,000+ years AND ATE THAT SHIT. Mammoth stew was heavily freezer-burned, but otherwise edible. Let that sink in before you dismiss disabling food spoilage in a glacier embark.
The only foods that should spoil very quickly are meats though. Most vegetables and some fruits (apples/oranges) really don't start to rot for a month or so. Berries on the other had rot within days/weeks. Meat... if left out at room temperature would rot within a couple days. Intestines? Practically overnight. The intestines contain massive amounts of bacteria to begin with. Second the animal dies those bacteria tend to go wild.