As soon after killing as possible, dissect the thigh, muscle by muscle. Skin off all membranes so the mixture will contact the raw, moist flesh. Best size for the pieces is not over 1 foot long by 6 or 8 inches wide and 4 inches thick.
Rub on the powder thoroughly. Then hang up each piece of meat by a string in the small end and let it dry in the wind. If the sun is hot, keep the meat in the shade. (In the North, the sun helps the process.) Never let the meat get wet. If the weather is rainy, hang the meat rack by the heat of the campfire. Don’t let it get any more smoke than necessary and cover with canvas at night.
Meat prepared like this is not at its best until it’s about a month old. After that, no hunter or trapper can get enough.