Sun-Dried Bison Jerky Strips
Thin strips of lean bison, salted and slowly dried in dry air and sun until hard and concentrated. Chewed as is while walking, or rehydrated in broth. Concentrated strength for days without hunting.
Thin strips of lean bison, salted and slowly dried in dry air and sun until hard and concentrated. Chewed as is while walking, or rehydrated in broth. Concentrated strength for days without hunting.
Fresh meat does not last three days under this sun; but dried, it followed us for entire moons. The men of the great plains taught me to slice the bison into strips thin as a blade, rub them with salt, and hang them in the dry wind, out of reach of beasts. Once hardened, we chewed them long while walking, or threw them into hot water to become tender again. Many an evening, this hard piece was all that kept me standing.
- •Lean bison meat — a quarter (protein, sole base)
- •Salt — to rub generously (preservation and flavor)
- •Dry air and sun (or light smoke) — 1 to 3 days (dehydration)
Sun-Dried Bison Jerky Strips
Thin strips of lean bison, salted and slowly dried in dry air and sun until hard and concentrated. Chewed as is while walking, or rehydrated in broth. Concentrated strength for days without hunting.
Why this dish? Dried bison meat is among Estevanico's known foods, learned from the Plains peoples he encountered. Drying lean meat allowed it to be transported for weeks without spoiling—vital for a group constantly on the move through uncertain lands.
Fresh meat does not last three days under this sun; but dried, it followed us for entire moons. The men of the great plains taught me to slice the bison into strips thin as a blade, rub them with salt, and hang them in the dry wind, out of reach of beasts. Once hardened, we chewed them long while walking, or threw them into hot water to become tender again. Many an evening, this hard piece was all that kept me standing.
Ingredients (period version)
- Lean bison meat — a quarter (protein, sole base)
- Salt — to rub generously (preservation and flavor)
- Dry air and sun (or light smoke) — 1 to 3 days (dehydration)
Ingredients
- Lean bison (or lean beef, like top round or sirloin) — 500 g (base protein)
- Fine salt — 2 tsp (preservation and flavor)
- Cracked black pepper (optional) — 1 tsp (seasoning)
- Oven or dehydrator — — (replaces sun drying)
Method
- Place the meat in the freezer for 30 minutes to firm up, then slice it into very thin strips along the grain.
- Rub each strip with salt (and pepper if desired), and let rest for 1 hour.
- Arrange the strips on a rack without touching each other.
- Dry in the oven at 70°C, door ajar, for 4 to 6 hours (or in a dehydrator), until they bend without breaking.
- Store in a cloth or dry jar. Chew as is, or immerse in hot broth to soften.
How it was made : Plains peoples dried bison meat in thin strips in the sun and wind, sometimes on wooden racks, often near a light fire that kept flies away and smoked the meat. This dried meat, the base of future pemmican when pounded with fat and berries, could last for months and was the survival food of every traveler on the Great Plains.
The contemporary twist : Shave the dried bison into flakes to sprinkle over soup or salad—a 'Plains furikake' that brings a smoky umami touch.
Sources : Álvar Núñez Cabeza de Vaca, Naufragios (1542) · Waverley Root & Richard de Rochemont, Eating in America (1976)
Estevanico · Charactorium