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Place the bowl on a trivet in a Dutch oven. Pour into a greased bowl and cover tightly so it won’t dry out. Soak and cook split peas, drain liquid, and puree peas. Then prop the board in front of the fire and bake for about 45 minutes. Cover the exposed part of the board with coarse salt to keep it from burning. Oil the fish and put it in the center of the board.

2-3 T cooking oil ( they used animal fat, so you could substitute Lard).

Store in plastic, cloth, or rawhide bags in a cool, dry place. Let fat cool and cut pemmican into candy-bar-sized chunks. Stir pounded jerky into fat, along with dried berries, if desired. In a skillet, melt fat, making sure it does not boil or smoke. Store in plastic or cloth bags in a cool, dry place.Įqual quantities of jerky and animal fat Dried berries (optional) Dried meat should be tough and leathery, not quite brittle.

In an oven, 8 to 10 hours is usually sufficient. (If you use an oven, place a shallow pan under the meat to catch drippings.) Drying time varies. Arrange strips on skewers, season with seasoning salt and pepper and hang in a smoker or lay them on oven racks in an oven set to its lowest temperature (175 to 200F), with the door slightly ajar to permit moisture to escape.

Lightly salt strips or soak them overnight in a solution of water and two tablespoons salt. Trim fat and slice steak with the grain into l/4- to l/2-inch (1 cm) strips. Thicken the juice with flour and water mixture for gravy. Cover and simmer for 2 hours or until tender. Cut raccoon into serving pieces and dredge in flour seasoned with salt and pepper. Baking soda can be added to the water to remove any gamey smell. Soak in salt water overnight to draw out the blood. Skin the raccoon, remove the musk glands and dress out the carcass.