HOW TO Venison
The art and practice of drying meat has been around since hunters have hunted, the sun has shined and fires have given off smoke. Native Americans, Africans, Incas, Scandinavians, Saxons, Franks and Mongolians just begin the list of cultures that dried both red meat and other meats. Worldwide names for their creations run a fascinating gamut; twisters such as aliya, bakkwa, charqui, kawaab, mipku, pemmican, pindang and sukuti stumble off the tongue. Here in North America we just call it jerky.
But everywhere it is made, dried meat has a similar history and the same science behind it, along with a parallel how-to process. Modern tools have made that job much easier than our
