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:( That research article also says insects are low in methionine. That is the hardest amino acid to get from plants - so the main reason I wanted to preserve grasshoppers. I hoped they had amounts closer to "meat." Disappointing but better to know it isn't so than to assume it is so when it isn't.

I finally found something - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068098/ Its topic is the nutritional differences of insects after drying the different ways but still gives some info on my topic. It says to kill them by freezing or blanching them and to blanch them before drying them...

I didn't know. It isn't known for being dry around here. Or extremely humid. According to the "past weather" page of localconditions,com it was between 65 and 69 most of the day yesterday. It dried out to 60 by noon on Friday, got as low as 40 by 7pm then started back up. It was 75 by midnight...

So, just kill them and spread them in the sun? Whole?

We are getting pretty good at catching the grasshoppers. But we have only five chickens; they really shouldn't eat them as fast as we are catching them given how many as we are catching. I don't want to slow down catching them because they are decimating parts of the garden. Has anyone tried...