Jerky is practically indestructible, lasts almost forever and can be used as either a quick main meal or a basis for soups and stews. The word jerky comes from the method in which the meat is removed from the bones. It was jerked away quickly so as to eliminate many of the sinews. Three pounds of fresh meat equals about 1 lb. jerky.
Method 1: (Indian style) Hang strips of meat on racks made of willows to dry in the sun or sometimes in the smoke of the campfire for a smoked flavor.
Method 2: (pioneer) Rub strips of meat with dry salt and put in a stone crock to "season" for 24 hrs. (use no water) Then remove the strips and hang in sun or smokehouse to dry until very hard. Method 3: Mix together 3 lbs. salt, 5 Tbsp. black pepper and 4 Tbsp. Allspice.
Skin one thigh of the animal, muscle by muscle removing all the membranes so that only the raw and moist flesh remains. Best size meat is pieces about 1 foot long 6" wide and 2 or 3 inches thick. Rub the salt spice mixture into the meat.
Be sure to cover every bit of the meat's surface. Hang each piece by the small end to dry. If the sun is to hot, hang it in the shade. Never let the meat get wet or even damp, take it inside if it rains. Cover the meat with canvas or cloth to protect it from the dew. This will be at it's best at a month old.