This is how our friends preserve meat.

[Cabin Fever]

We have several Inuit friends that live in a village along the shores of Hudson's Bay in Canada. This time of year, before the flies come out and while the seagulls are nesting, they will dry caribou meat in the open air on wire racks. The meat is not brined or marinated prior to drying. If rain or snow is threatening, the racks are covered with a tarp.

 

[winds-of-change]

I worked with a man who grew up very poor in Florida. They would preserve meat by salting it and, I think, keeping it in a root cellar.

 

[LadyLocust]

We have several Inuit friends that live in a village along the shores of Hudson's Bay in Canada. This time of year, before the flies come out and while the seagulls are nesting, they will dry caribou meat in the open air on wire racks. The meat is not brined or marinated prior to drying. If rain or snow is threatening, the racks are covered with a tarp.

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I have considered this, but wouldn't have dreamed of the set up shown here. That's impressive. As far as eating it, do they rehydrate it prior to eating it or eat it like jerky? That is a lot of meat! Also, do they store it in cool dry place or ???

 

[hiwall]

They have always air-dried meat in Africa and still do. The meat is marinated in usually vinegar, salt and spices. The result is commonly called biltong.

 

[Cabin Fever]

I have considered this, but wouldn't have dreamed of the set up shown here. That's impressive. As far as eating it, do they rehydrate it prior to eating it or eat it like jerky? That is a lot of meat! Also, do they store it in cool dry place or ???

Yes, all of those things. Nowadays, it may be cooked, like a roast, in au jus or diced for soups and casseroles. In the old days, it may even have been beat between rocks to eat "as is." Some of the poorer cuts are fed "as is" to sled dogs. And, "yes," it is stored in a cool dry place.

They make use of all of the caribou. Recently, another Inuit friend, posted a photo of "Cracked bones." They crack open the Caribou leg bones and pull out the marrow to eat. This is quite the delicacy. They dip the raw marrow into different sauces.

 

[LadyLocust]

Yes, all of those things. Nowadays, it may be cooked, like a roast, in au jus or diced for soups and casseroles. In the old days, it may even have been beat between rocks to eat "as is." Some of the poorer cuts are fed "as is" to sled dogs. And, "yes," it is stored in a cool dry place.

They make use of all of the caribou. Recently, another Inuit friend, posted a photo of "Cracked bones." They crack open the Caribou leg bones and pull out the marrow to eat. This is quite the delicacy. They dip the raw marrow into different sauces.
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Thank you! Marrow is so nutritious. We typically make bone broth to get and use those nutrients. We don't crush the bone, but do cut them then simmer them in the large cauldron for 24-48 hrs.
*A note on that: When my dad went through his health issues this past summer, he got down to 132#. His norm is about 160# and is not overweight. He was pretty frail. We had Mom giving him straight bone broth, and he said it tasted so good, was satisfying and that he felt a little better after drinking it. Since he's recovered, he says he only likes it in something or every so often. His body needed it.

 

[Rebecca]

They have always air-dried meat in Africa and still do. The meat is marinated in usually vinegar, salt and spices. The result is commonly called biltong.

Yup, and its very tasty lol. I actually hung some up to dry this morning. You can take the girl out of Africa but not Africa out the girl