Drying and smoking meats—particularly after a large hunt—was an effective way to cure and preserve the fresh-killed game. Long, thin strips of meat were cut and hung along wooden racks where they were sun dried or smoked, a process called "jerking." Can you imagine eating buffalo jerky? Painting by Nola Davis, courtesy of Texas Parks and Wildlife Department and the Lubbock Lake Landmark.
University of Texas at Austin
College of Liberal Arts
