Vintage Jerky Questions

[Brokenhandle]

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

Makes some beautiful bows too!

Ryan

 

[Retired Spook]

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

No way I would endeavor air drying here in Texas (aka the Ninth Circle of Hell) - it would be an insect magnet the likes of which is incomprehensible. I have to guess that when the Comanche squaws were drying bison, they were chasing flies non-stop.

 

[Retired Spook]

Makes some beautiful bows too!

Ryan

You mean like these?

Genuine Plain Indian 65-lb Osage bow on top (made by the same Native American that made all the bows used in the movie, The Revenant) and replica 60-lb Comanche bow bottom made by a fella that makes museum quality replica Native American bows. The bottom bow is lighter because it was new at the time I took the photo - it has aged and is now the same color as the bow on top. Both bows have elk leg sinew strings.

Osage Orange is the best bow wood there is, for a self bow.

 

[HalfSmoked]

Very interesting thread maybe someone will investigate and do a full report thread.

Warren

 

[indaswamp]

Both bows have elk leg sinew strings

I thought they used the thick sinew off the spine? Both because of it's strength and length...

 

[Retired Spook]

I thought they used the thick sinew off the spine? Both because of it's strength and length...

My understanding is that leg sinew is the best, and elk sinew is used because it is easier to get in quantity than bison sinew. But I am no expert and only repeating what I have been told.

I have a box of elk leg sinew and I have made a few bow strings - interesting skill for sure. I have a few high grade Osage staves out in my shed too... one of these days...

 

[Brokenhandle]

My understanding is that leg sinew is the best, and elk sinew is used because it is easier to get in quantity than bison sinew. But I am no expert and only repeating what I have been told.

I have a box of elk leg sinew and I have made a few bow strings - interesting skill for sure. I have a few high grade Osage staves out in my shed too... one of these days...

Been many years ago but used to have a guy that came to some of our rendezvous that made bows like that.

Ryan

 

[KBFlyer]

Just across the border to the USA side is a native Casino. Every year they have rendezvous days where they do out door cooking. Many times I have seen them smoking lake trout and salmon on sticks over a open fire. I'm pretty sure jerky would be made the same way.

Here is a link that might help with information.

Preserving Buffalo: How Did Earlier Cultures Keep Meat Fresh - Tioga Ranch

In this day and age, we are very fortunate to have refrigerators to keep our meat fresh without it spoiling. However, earlier cultures did not have technology at their disposal. Many game animals, especially buffalo or bison, which were popularly hunted across the continent, are known to provide...

www.tiogaboarhunting.com

 

[Retired Spook]

Just across the border to the USA side is a native Casino. Every year they have rendezvous days where they do out door cooking. Many times I have seen them smoking lake trout and salmon on sticks over a open fire. I'm pretty sure jerky would be made the same way.

Here is a link that might help with information.

Preserving Buffalo: How Did Earlier Cultures Keep Meat Fresh - Tioga Ranch

In this day and age, we are very fortunate to have refrigerators to keep our meat fresh without it spoiling. However, earlier cultures did not have technology at their disposal. Many game animals, especially buffalo or bison, which were popularly hunted across the continent, are known to provide...

www.tiogaboarhunting.com

Interesting article and links.

I think I am going to give it a try with some beef eye round. Slice it thin, maybe salt it a little, and smoke it @ 220-degrees until it is dry, and see what happens.

 

[chopsaw]

maybe salt it a little, and smoke it @ 220-degrees until it is dry, and see what happens.

That's the ticket in my opinion . Use higher temps and get it done / dried / cooked . How ever you want to look at it .
This was on a pellet grill . Strips of sirloin . Salt / pepper and it was cured . Cooked / dried at 200 ish .
Comes out great . Couple hours total cook time .

 

[millerbuilds]

I do a "hunters jerky" that is a basic, Low Sodium Soy Sauce, Black Pepper and Worcestershire Sauce. (1/4C Soy, 2 TBS Black Pepper, 2 tsp Worcestershire per # of meat). I marinate it for 24 hours, pat it dry and smoke for 6-8 with Post Oak or Pecan until done.

- Jason

 

[Retired Spook]

My goal is to get as close to what the Comanche made and ate, so that I have a reasonable understanding, as much as that may be possible!