“I was Left behind at ye Camps, where they
was killing of Cattle and Laying in a Stock of Provissions,
for our Voyage, there manner of Curing
meate that they Design to keep any Considerable
time, is to Cut it in Large fletches, and Lay it over ye
fire, till it is So Smoakedryed, and Rosted, yt one
Cannot perceive any manner of moister in it, more
then in a Chip, this is ye Custom of both french. and
Indians, when they Design to Carrey their provisions
any Considerable Distance”.The Pote Journal 1745.
Actually you should not "Roast" or cook it, just dry it.