Posted by : kriss | April 11, 2014
This one is from the files, we have done this but I don’t have any images of it. We usually use a container to put over the top to help it smoke faster, much like the Alaskan Natives do with fish. A lot of the fish we could we also salt and dry for high protein adds to our pantry for cold winter stews. Now after the FALL … whatever fall that maybe… zombies, pandemic, mutant squirrel take over from Planet Z. Though squirrel meat can be dried too. Just do me a favor, don’t follow the ways of Terminus, only soylent green is people, not jerky!
What the article does not mention are recipes. Do yourself a favor and look some up because you probably won’t have brown sugar or worcester sauce on the road. You want to marinate it with juice, if you cannot find juice you can use some of your coveted booze. Pepper, garlic, onions… you can find a lot of that on one of your scavenge runs. Right now this can be done camping this summer and you can really have fun with it, the kids will get a kick out of making their own. Jerky is really easy to make, but it takes patience. Enjoy! Oh and thanks so much to Hedgehog Leatherworks and Goggle for pointing me towards it.
The intention of this article is to demonstrate a method of drying meat for long term storage in a primitive survival situation. The techniques shown in the video and article that follow can be used on all varieties of animals that you may trap or hunt such as deer, rabbit, squirrel, etc. Normally, cooking the animal immediately is a wise choice as it results in a more filling meal and tastes better… however the benefit of drying meat is that it lasts much longer and can be stored in your primitive shelter for emergency rations or prolonged travel away from camp.
The tripod is very easy to construct by using three separate poles lashed together in a “tipi” fashion. You will then lash individual sticks between each of the three poles to create drying racks for the meat. The purpose of this apparatus is to keep air circulating around the meat, maximize its contact with sunlight, and hold it safely above the smoke of a smoldering fire.
In this example we are using beef that has been cut into very thin strips. If you are butchering the animal yourself, be sure to select only the leanest cuts because the fat can go rancid over time. When racking each piece, drape them such that they are not touching each other and have ample space for smoke and air to circulate.
Now just start a small fire and let it burn down to a hot bed of coals. You do NOT want to cook the meat… the goal is simply to smoke it so that the flies, bees, and insects do not eat the food or lay eggs in it. (As a side note, this is a great opportunity to practice your fire starting skills… I have found so much more long term growth by continually forcing myself to use the bowdrill rather than resorting to a lighter each time I need fire.)
Here you can see that all of the meat has been racked and a small fire is started beneath. The smoke is not necessary for the entire process because the bugs are only a bother when the outer surface of the meat is still wet. Remember, it is the sunlight that does the drying… not the smoke.
We kept the smoke on the jerky for about half a day and then it was dry enough that the bugs were no longer interested. Having said that, it took two days of sunlight to fully cure this jerky. You may find that you have to move your tripod throughout the day to keep it in the sunniest areas. All in all, definitely NOT a delicious snack… but it is certainly an effective technique!
These instructions were reblogged via How To Make Primitive Jerky – Hedgehog Leatherworks.