Smokers, General or Basic Process of Drying Meat, Fish and Poultry Jerky.

PIT SMOKER

• Any lean meat; remove all visible fat-will go rancid quickly.

• Do not cook. Keep from moisture at all times. Brush with salt before drying aids preservation; pepper helps keep keeps flies, hornets,and yellow Jackets away. Properly dried keeps many years

• Hang high away from animals and covered from egg-laying flies. Wash mouldy spots (harmless) before cooking to eat.

Jerky:

Preferably beef or venison flank. Cut 1-1/2x1/4" strips, any length. Dry same process until shoe-leather brittle 12 hours to 2 days) will keep for years or more in cool dry place.

Pemmican

Powdered jerky, mixed 50/50 with paste of dried berries (any) or fruit pulp & melted suet rolled into balls.

Store in watertight material or dip in more suet for extra coating. Will keep years; highly nutritious classic survival food.

Fish drying (fish jerky):
Split down back or fillet; sun dry on rocks. Grind bones, meat, add to stew, patties, etc. Don't eat raw (parasites.

Small Game, Birds (poultry jerky)

Dry whole, on rocks or on racks in sun; prop ribs open with stick. When dry; crush bones, and then leave an extra day to dry marrow.