Smoked Bison - Historical Meat Preservation - The American Frontier

Cut buffalo meat into thin slices like beef steaks.

Gather four sticks and arrange them in a square form.

Lay small sticks across the top to create a gridiron about three feet off the ground.

Place the buffalo meat on the gridiron.

Build a slow fire underneath the gridiron using dry wood and green wood for smoke.

Wrap an old scrap of cotton canvas around a tripod to trap the smoke in.

Ensure that the canvas is not too low to avoid catching fire.

Stoke the fire to maintain a good bed of embers for smoking the meat.

Smoke the meat for several hours, allowing it to dry overnight until it is not soft and has a dark color.

Equipment Needed

Dietary