562 ANNUAL REPORT SMITHSONIAN INSTITUTION, 1956 



sun strikes it, a sort of glaze is formed which is airtight, and the fur 

 trader was very fond of the resultant flavor. Stefansson remarks 

 that the outside "skin" protects it through the months of hot weather, 

 and the half-dry meat is highly appetizing. 



The usual method of cooking is to roast the sides by the fire, but 

 the half-dry meat is also excellent if boiled. Since tooth decay is 

 normally an affliction of starch, sugar, and cereal eaters, there was 

 no trouble in chewing this meat among tribes north of the Mandan 

 country. Of course, traders from England, France, New England, 

 and eastern Canada, with teeth already decayed, did have some diffi- 

 culty in chewing. However, the natives never faced that problem 

 and Stefansson states that meals of good half-dry boned caribou ribs, 

 properly roasted, are the most delicious he has ever eaten. 



During World War II the author was on the advisory staff of the 

 Quartermaster General (with various explorers and geographers 

 like Stefansson and Earl Parker Hansen), and had opportunity to 

 learn several interesting criticisms of dehydrated meats. One of the 

 first objections came from the members of our own committee, who 

 felt that the meat did not "taste right." It was prepared at low 

 temperatures and with a minimum of light and air. Sun drying 

 permits the development of flavors arising from the natural enzymes 

 in the meat, as well as from the crusting, or membrane, which appears 

 on the outside during the drying process. 



Some people less practiced in the use of jerky and pemmican com- 

 plained that the sun-dried product had a "fishy flavor." Others ex- 

 pressed the opinion that the taste was due to the fats rather than to 

 the proteins. Not much scientific research has been conducted on the 

 relationships between the amino-acid composition of various proteins 

 and their flavors. However, it is known that when the fats are com- 

 pletely removed, there seems to be little difference in taste between 

 the flesh of various orders, genera, or species. 



Sun drying required thin slices so as to obtain rapid removal of 

 water under the hot sun and the circulation of dry air. There are two 

 kinds of reactions in the proteins ; one due to the enzymes natural in 

 the meat and the other from enzymes of the micro-organisms. The 

 action of the enzymes of the meat takes place normally, and produces 

 the "aged" flavors to which we are accustomed. On the other hand, 

 undesirable flavors may be developed by enzymes of organisms that 

 act on amino-acids and the derivatives, converting them into highly 

 odorous substances such as amines, mercaptans, and skatole. 



This strong flavor in carelessly handled meat dried in the more 

 humid regions provides one of the reasons why jerky has never found 

 an important outlet in the civilized areas. In more recent times a 

 second cause of unpopularity was the time required in the home to 



