When meat has been properly smoked, it will look dry, shrunken, and brittle. It doesn’t
need to be cooked to be eaten. Here the meat is drying in the sun while the smoke keeps
the flies away.
fire underneath. Smoking not only gives the meat great flavor, it prevents
the flies from getting at it. If you have cloth among your supplies, you can
wrap some of it around the racks to make an enclosure, which speeds up
the process by keeping the smoke and heat in. For generations, Native
North Americans have used tipis as smokehouses.
Finally, you can preserve meat by soaking it in salt water. Salt water
must cover the meat completely. If you happen to have lots of salt, you can
layer the meat, covering each layer in salt. In both cases, be sure to wash
the salt off the meat before cooking it.
(^206) | Survive!