Meat smoking the traditional way over a fire
Traditionally, native Americans preserved meat without refrigeration by de-boning and cutting the flesh in thin strips to be hung up on racks made of saplings, exposed to the sun, the wind or smoke. In a remarkably short time such meat dried to a stage in which it would not become putrid. Even a day or two under suitable conditions rendered it safe to carry off or store. Many local Indians still do this today. As the smoke was not intended to cook the meat while it was drying, the fires were small. When they had burned to coals, suitable green wood was laid upon the coals. The resulting fumes preserved and flavored the meat. It was the job of the youngsters to keep the smoke going, and to stop flames from consuming the wood quickly.
Size: 3400px × 5100px
Location: Fort Smith, Northwest Territories, Canada
Photo credit: © Matthiola / Alamy / Afripics
License: Royalty Free
Model Released: No
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