| Indian Jerky
Venison or any lean meat
Salt and pepper
Salt and pepper the lean strips of meat thoroughly to discourage insects, then hang over peeled willow poles to dry in the sun. You might build a small chip fire far below the hanging meat and leave it 1 or 2 days. The sun and fire, both, will dry out the strips. The meat will have a slightly smoky taste. You don't want to cook the meat but to simply dehydrate it thoroughly. This made a good food for traveling. |
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