Elk (Moose, in North America ONLY), Dried-Smoked Meat-The Most Common Form of Traditional Jerky

Elk, (known as moose in North America), Dried-Smoked Meat-The most common form of traditional jerky
Any form (birds, fish, small game, large game) of dried or" jerked' meat was not intended as a good tasting snack, trail, or energy food. The food was dried "jerked" in order to: 

• Preserve it.
• Reduce the weight.
• Make it easier to package
• Make it easier a man of foot (remember, many aboriginal, tribal, and pre-historic peoples, had no horses or other beasts of burden) to carry.
• Make it easier to store.

Dried or jerked foods were most often used as a base; from which soups, and stews, were produced.


PROCEDURE:

1. Build a slow, smoky fire of willow, or any wood, that doesn’t have pitch.

2. Put water into a large pot, and salt heavily, to make strong brine; boil for 5 minutes (if and when salt is available--pepper, if available, can also be used-- it helps to keep flies away.)

3. Take round steak about 2 ins. thick, and slice very thinly across the grain.

4. Tie butcher cord around the strips of meat and dip each piece into brine for 1-2 minutes.

5. Hang the meat from poles over the smoke, and leave for a minimum of 2 days, preferably 6-8 days, until it is dry and hard.