this post was submitted on 02 Apr 2025
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When I change to getting meat as a quarter, half or whole cow I'm looking forward to boiling the marrow out of the bones and making special pemmican
Also this has sorted out how I'll order the meat, as you need to specify how you want every part prepared, and the tough cuts were going to be difficult. But those tough bits will make excellent pemmican (based on how good minced meat is from those same cuts)
The Salisbury book - I struggled through the first couple of chapters and skimmed the rest. He seems to be the sort who won't use one word where five can work
The hard part is making the thin strips for dehydration or sun-drying
Some pemmican makers have acquired deli slicers for that job. I might do that. A sharp knife was enough
Apparently the Plains Indians cut meat in a spiral to get long pieces, just as people do when cutting leather into thonging. That needs a very sharp knife, and is probably easier with a stone knife than steel