posted on Feb, 1 2012 @ 11:59 PM
Better than Jerky! In my opionion...
My Dad learned this from a old native friend, when he was trapping many years ago.
Debone a moose, cut into large thin strips, the trick is to cut it so that the piece becomes large and thin by starting at the middle and moving
towards the outer area, and flipping it out as you go. I hope that makes sense. I can try and explain it more if needed. This is a very big job.
Season with salt.
Make an outdoor smoker by placing sheets of plywood around a frame leaving the front and back open. Have some sort of rack to hang the meat from
inside the smoker.
Build a small fire just outside of the smoker, add small amounts of wood branches all through the day, making sure not to have the fire too hot as
you want smoke, not heat.
Do this for 2 days or so until meat is dry.
You can make this into pemmican by pounding the meat into a powder. (saves space)
When properly dried this would last for a long time. It does not last long in our house as we all love it and eat it till our stomachs, and jaws hurt
from chewing it.
My favourite way to eat is to dip in a bit of butter before eating.
WARNING THIS IS VERY ADDICTIVE!!!
I broke my baby teeth in on this, and so did all 3 of my children.
Enjoy and let me know if you have any questions.