Cherokee Registry

Jerky

Indian women could produce a section of meat about 1/4 inch thick by several yards long from a single chunk of lean meat. Any meat can be used, but lean beef and venison (deer) produce the best results. They would cut down through the center almost to the bottom, then cutting outward in one direction, and unwrapping the meat as the cutting proceeded , until half the chunk was sliced. The meat was reversed and the other half cut the same way. The meat is nutritious, lightweight and compact. It will remain edible for months, or even years if stored in containers that have a bit of ventilation. Quick-cured Jerky: Cut lean, raw meat into very thin slices. Dip into pure pickling salt and suspend from racks. Smoke at 100 - 120 degrees F) for two to four (2 - 4) hours. Rinse off any encrustation of salt. Dry the meat between paper towels. Then lay flat in baking trays and place in a cool oven (175 - 200 degrees F) until the meat is stiff and dry. Leave the oven door open to allow moisture to escape. Pemmican: Pound some jerky into a powder or run it through a meat grinder. Add nuts, seeds, or dried fruit that have been finely chopped or ground. Bind the whole mixture together with melted beef or pork fat and roll it into balls.Store in a lidded container in a cool, dry place. by: Pearl Piccola Hickox Griffin