3) Once the meat has a crust layer, remove the meat and place strips on a hanger for the air to dry it for approximately 24 hours. Once dry, break down fibers by slightly pulling apart the meat and allow it to dry another 24 hours. 4) When it becomes hard and brittle, it is taken down and stored in breathable bags or cloth. It is used in stews, soups, or roasted lightly on coals and eaten. 5) Small animals, fish, and birds are dried whole. After they are skinned, the back is cracked between the legs, a stick is inserted to hold the body cavity open. The animal is lightly smoked and laid out in the sun to dry. When thoroughly dried, they are pounded until the bones are crushed. Another day in the air will dry the marrow and ensure preservation. E. Pemmican. Pemmican allows meat to last for several months. 1) Dry berries and pound into a paste. 2) Dried jerky is added to the paste. 3) Melted suet (the hard fatty tissues around the kidneys) is mixed with the berries and jerky. 4) Roll the mixture into small balls and place in the cleaned intestines of a large animal. 5) The intestine sack is tied shut, sealed with suet and stored in plastic or leather bags. 6. SPECIFIC PARTS A. Other than the actual meat on game there are other parts of it that can be eaten. They are the: (MSVX.02.09e) 1) Brain. 2) Eyes. 3) Tongue. 4) Liver. 5) Heart. 6) Lungs. 7) Kidneys. 8) Gizzards. REFERENCE: 1. Paul Auerbach, Wilderness Medicine, 3rd Edition, 1995. 2. Larry Dean Olson, Outdoor Survival Guide, 5th Edition, 1990.
09-1 MSV X.02.09