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Jerk/Jerky/Dried Meat.

Keith

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Snow Walk for trek video 17-7-2015 003.JPG2.JPG LARGE3 REDUCED.jpg


Just to the right of my wigwam in the woods you will see my drying rack mounted on four forked sticks.

Keith.
 
Recently l have been giving some thought to how to store meat other than salting and smoking it. This is very useful although l can't see me slaughtering and butchering cattle by myself.
 
Recently l have been giving some thought to how to store meat other than salting and smoking it. This is very useful although l can't see me slaughtering and butchering cattle by myself.

It is not that hard to do Barbara, though skinning large buffalo is more work than doing cattle. I doubt you will have to tackle any buffalo over there:) You can skin & butcher a large beast on the ground, but if an animal is light enough to hang it is best done using a gambrel.
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Keith.
 

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The problem with preserving big joints of meat is the butchery skills needed plus the preservation techniques needed. The likes of a lamb is easy enough but I've a very good chum up in northern Canada and prepping something like a moose is a multi person endevour.
 
Mostly, it's sheep round here but the local farmers usually keep a few cattle aswell. In winter they take them to lower ground so there aren't any too near at present. lf l'm on my own (or even for OH and l) l think a whole cow would be too much so l'll probably be looking at rabbits, pheasants and, from a bit further away (but an easy walk), fish. And no, l can't recall seeing any buffalo in the local area.
 
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