[Sca-cooks] Sca-cooks Smoked and Pickled: Sources and Recipes

Carina ZLawson-Williams aurorasouthern at hotmail.com
Mon Aug 30 13:42:13 PDT 2010

Sun dried Jerky
        Cut fresh meat into long thin strips, one inch wide. Rub strips with garlic or salt if desired. Dry in sun as quickly as possible by hanging over a line. DO NOT LET THE STRIPS TOUCH. Store in a dry place in clean jars or sacks 
Cold brined Jerky
        Cut muscle meat lengthwise of the grsain into strips an inch thick , about one and a half inches wide and as long as you can make them.Put strips in a wooden barrel or  non- metallic container and cover with a sweet pickle or corning solution for three days. Hang the meat over a cord line or string to drip for 24hrs and continue to hang it in a room or other dry place. Keep the strips from touching each other and protect from dirt and insect with a light cloth covering if necessary. The jerky will continue to dry as long as it is exposed to air- therefore it should be taken down and put swasy in an air tight container as soon as it is dried to your liking. A light smoke will add to the flavour and help preserve the meat

Hot brined jerky
Is made similar to cold brined except the meat is cut much smaller- like shoe string potatoes- the hot solution is made byadding salt to boiling water until no more salt can be dissolved. Dip strips into the hot brine until they turn white (about 5 min) - then string them up to dry and handle the same way as cold brined
You may wish to marinade the meats before using any of these methods
sources- Dene  and Inuvialuit elders
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