We never have dried tatoes here, but dry meat, mostly caribou & dry fish is the ticket.
Our community is 200 miles from nx nearest place, road only open for a few months in summer. 100 White people in town, 28 Indians in village; split community. Wife and I have taught in a few Indian villages so we get along with everybody.
Our local Indians always plant 100 lb in one of my patches as I have trot built and they hill & dig them. They share the same way back, how their culture is; actually pretty good bunch.
I always send 500-700 lb up to Dawson Indians who are related to our guys down here and I know many of them for years. They stay at my place when they visit cause I have center Ice, big screen and even the Canadian Indians can’t do without hockey; bunch of their kids on junior teams. My yukon golds got all the way to Mayo Village and Old Crow. I got thank you calls from those guys. Local Indians always get 1500 lb too. I usually have 3500 lb all total, don’t want to start selling them, big headache, rather keep it real and just give to people I like & respect. I usually make up 50 lb bags and send them out of here when people are going outside, they always get to who was supposed to get them and people like it. That’s enough for me cause these new taters are quite good.
We have gold in all our streams, and have 5 AR’s, 1 with a TA31h-68 and another one with TA11H-308. Luv those horse shoe Acogs and killed caribou at 550 yards last fall with that CQB scope.
Now, how do you dry tatoes and how do you store dry tatoes?
Sounds like you have a nice quiver-full with the AR’s-—make sure you have spare firing pins and probably even a trigger group for each gun. And proper lube: LSA or Breakfree for cold weather. I sold a rifle to a fellow near you awhile back. He said best shipment was US mail so I did but couldn’t send ammo with it. So I know shipping ammo to your digs is awkward at best so do what you can to stock up and keep it high, dry, and at moderate temperature.
Once you have the spuds dried storing is easy-—just keep them high, dry, cool but not frozen, and they will keep way longer (years) than sprout-growing whole spuds. We buy ours commercially prepped but you can do your own by simply coarse grinding (skins on is OK) and dehydrating to a coarse powder consistency. Then just stir them into hot water to eat.