“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.
Keith.
2 comments:
With all the junk put in meat these days, folks may need to start buying their meat straight from the farmer and preparing it themselves.
Gorges, I think you are right. That would probably mean less cost to the purchaser, and more money in the farmer's pocket.
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