Hey everyone,
My name is Jim, and I am very excited to connect with people who know an awful lot more than I do about going caveman. I am an avid bowhunter and bowyer, and after having to spend an unplanned night under a canoe in the rainy woods, this stuff really sparked my interest.
My questions is about long storage for meat and fish, when air tight isn't an option and without salt. I've been reading on jerky, tallow and pemmican. I've made deer jerky every year, but not without modern luxury- most of it went in the fridge or didn't stay in the bag long anyways, haha. So get meat totally dry, mix with equal parts tallow, and store- but the fat goes rancid quick, right? Would the meat last longer on its own? Also, for fish, they said even after paper dry it still needs to be cooked; if you rehydrate it to cook it (assuming that's what people do) is it safer to do the same thing with bush jerky?
Thanks in advance, looking forward to meeting you all! Here's a picture of me doing what I live for.
Jim
Canoe deer.jpgCanoe deer.jpg
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