I've never powdered meat per se, but I have dried it snap-dry, and stored it thus in jars for years (goat, deer, goose, and fish). I've dried it thus both in the sun and over a smoky fire. Pounding or grinding the dry chips or slivers to powder would be the next step. Although I'd much rather chew on a chip then eat powder....unless it were cooked into something?
The powder was a source of meat that was commonly carried by many tribes here. There was a reason it was powdered. Often blended with other things like acorn, berries fats etc... Thanks for the insight.
I try to eat off-fridge, and I must admit it is difficult at the moment because of meat preserving... So I would love to do this in the future.
How to dry, know it is dry enough, preserve safely...
How do you powder the dry meat? All at once or each time you use it so that it is fresh?
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