Vintage Jerky Questions

[Retired Spook]

I am curious about making pure traditional jerky, in a smoker. I am not at all interested in any sugary, soy sauce, teriyaki, pepper based marinated soft jerky; I am curious about the most authentic Plains-Indian style jerky it is possible to make in an offset smoker.

Let's presume to use a beef eye round trimmed of all traces of fat.

Does anyone here have any idea how to do this?

 

[flatbroke]

I am curious about making pure traditional jerky, in a smoker. I am not at all interested in any sugary, soy sauce, teriyaki, pepper based marinated soft jerky; I am curious about the most authentic Plains-Indian style jerky it is possible to make in an offset smoker.

Let's presume to use a beef eye round trimmed of all traces of fat.

Does anyone here have any idea how to do this?

I have not had plains jerky before. But until December of last year the only way I made jerky, be it elk, deer or beef, was salt and pepper and either in a wooden box with a hot plate and chips or dehydrator. It was excellent. A couple older guys who have since passed on, used to place the deer meat on framed window screens sandwiched between to keep flys out. And set them in the sun to dry. It was legit too. Just Salt pepper. I never tried their method.

 

[tpc74]

I hoped to open this thread and see a picture of a very old piece of jerky with someone trying to bite into it. Such disappointment lol.

 

[JLeonard]

Thinking just salt and pepper? Be interesting to see what others chime in with.

Jim

 

[BandCollector]

Thinking just salt and pepper? Be interesting to see what others chime in with.

Jim

Not sure if the Plains Indians had Cure #1 but if I were you I would invest in some.

John

 

[mneeley490]

Did Plains Indians have offset smokers?

 

[Winterrider]

Did Plains Indians have offset smokers?
View attachment 686021

I know a few people that used these little smokers. Nice units . . .

 

[Retired Spook]

@BandCollector @mneeley490

Actually, Plains Indians dried bison that was hung over fires... I am no expert but my guess is that the smoke kept the flies away while the bison dried in the sun.

Also, the Lewis & Clark expedition often dried meat over fires when it was too humid to air dry.

And, in either case, they did not have cure #1...

But back to my question - safe to say that you don't know?

 

[BandCollector]

@BandCollector @mneeley490

Actually, Plains Indians dried bison that was hung over fires... I am no expert but my guess is that the smoke kept the flies away while the bison dried in the sun.

Also, the Lewis & Clark expedition often dried meat over fires when it was too humid to air dry.

And, in either case, they did not have cure #1...

But back to my question - safe to say that you don't know?

Actually, I do know, because I taught American History.

What I am trying to caution you of is that Cure #1 is a modern safeguard from pathogens which can cause immense discomfort. Why take the chance just because you want authentic jerky?

You can still make it authentically, but if I were you, I would use Cure #1.

But, do what you want,

John

 

[Retired Spook]

Actually, I do know, because I taught American History.

What I am trying to caution you of is that Cure #1 is a modern safeguard from pathogens which can cause immense discomfort. Why take the chance just because you want authentic jerky?

You can still make it authentically, but if I were you, I would use Cure #1.

But, do what you want,

John

I always do what I want, but never recklessly or impulsively/emotionally, and I minored in Native American History.

RS

 

[BandCollector]

I always do what I want, but never recklessly or impulsively/emotionally, and I minored in Native American History.

RS

Great. Then you should know that Native Americans hunted meats that were not grown and processed as they are today.

Just trying to help you out here.

Again, do what you want,

John

 

[Retired Spook]

Thank you, but I am interested in learning about traditional Plains Indian jerky.

 

[BandCollector]

Thank you, but I am interested in learning about traditional Plains Indian jerky.

You are most welcome.

Best of luck in your quest,

John

 

[indaswamp]

Thank you, but I am interested in learning about traditional Plains Indian jerky.

Making Buffalo jerky with the Native Americans

Buffalo jerky was a popular choice for native americans to make.

www.indians.org

meat, cut into thin strips, dry over fire. No salt, no pepper, no cure........

 

[Boris1]

sounds like salt and pepper, or maybe just only salt. Try trimming it into 1/4" thick or less slices then salting it at 17-20g/kg of meat weight for a day or two in the fridge keep it nice and cold under 38F. Then blast it with some heat initially to kill off any pathogens i usually do 180-200 for at least an hour for the 1/4" thickness jerky i make then drop the temp to 150-170 and dry to you tenderness level you like. Keep it stored in the fridge unless you know for sure you dried it sufficiently to a shelf stable product. i use cure #1 in my jerky to be safe but you can do whatever you want

 

[JLeonard]

Making Buffalo jerky with the Native Americans

Buffalo jerky was a popular choice for native americans to make.

www.indians.org

meat, cut into thin strips, dry over fire. No salt, no pepper, no cure........

And for the true plains experience it must be smoked over grass and bison/buffalo dung. Not many trees right?

Jim

 

[Retired Spook]

Making Buffalo jerky with the Native Americans

Buffalo jerky was a popular choice for native americans to make.

www.indians.org

meat, cut into thin strips, dry over fire. No salt, no pepper, no cure........

I may give it a try one day - for the heck of it. Maybe buy some bison round if I can find it somewhere.

 

[indaswamp]

And for the true plains experience it must be smoked over grass and bison/buffalo dung. Not many trees right?

Jim

Osage oranges....the fruit; not the wood (kidding....it is used to make bug repellent and smells awful!).

 

[Brokenhandle]

Not sure you'll be able achieve this... thinking the plains Indians lived on the plains for a reason. They didn't want to live in the ninth circle of hell ( I think that's what you call it at times ??). But if you wait till summer just throw it out on your hood, bet it would be hot enough!
All kidding aside, if you do try it post up your results. Maybe also try making pemmican as well.

Ryan

 

[Retired Spook]

Osage oranges....the fruit; not the wood(kidding....it is used to make bug repellent and smells awful!).

Wood from the Osage tree has the highest BTU rating of any wood in North America - awesome firewood!