Jerky and Pemmican

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About
Note that the jerked chunks of meat in the previous recipes are cured with lots of salt. For the most part, Native Americans didn’t use salt in their jerky and usually didn’t use large chunks of meat. Instead, they cut the meat into thin strips and dried it in the air and sun. Excellent jerky can still be made with this no-salt technique. Dry climate is a key to success.
Almost always, it is best to cut the meat into strips about ⅜ or ¼ inch thick. If the jerky is to be eaten as is or cooked in stews, cut the strips with the grain of the meat. If it is to be pulverized for pemmican or some other recipe, it’s best to cut the strips across the grain. After drying, the jerky can be stored in jars or plastic containers. It should be kept in a dry, cool, dark place until needed. It doesn’t have to be refrigerated.