202 CAMP-FIRES IN THE CANADIAN ROCKIES 



natural divisions between the muscles. With big game 

 like elk, some of the muscles of the thigh are so thick 

 they require to be split in two. A piece of meat should 

 not exceed five inches in thickness. Skin off all envel- 

 oping membranes, so that the curative powder will 

 come in direct contact with the raw, moist flesh. The 

 flesh must be sufficiently fresh and moist that the pre- 

 servative will readily adhere to it. The best size for 

 pieces of meat to be cured by this process is not over a 

 foot long, by six or eight inches wide and four inches 

 thick. 



When each piece has been neatly and skilfully pre- 

 pared rub the powder upon every part of the surface, 

 and let the mixture adhere as much as it will. Then 

 hang up each piece of meat, by a string through a hole 

 made in the smaller end, and let it dry in the wind. If 

 the sun is hot, keep the meat in the shade; but in the 

 north, the sun helps the process. Never let the meat get 

 wet. If the weather is rainy for a long period, hang 

 your meat-rack where it will get mild heat from the 

 camp-fire, but no more smoke than is unavoidable, and 

 cover it at night with a piece of canvas. 



Meat thus prepared is not at its best for eating until 

 it is about a month old; then slice it thin. After that no 

 sportsman, or hunter, or trapper can get enough of it. 

 Wives and sweethearts who love out-doors dote upon it. 

 To men who write about nature and animals, each chew 

 is a fresh inspiration. 



No; this is not "jerked" meat. It is many times 

 better. It is always eaten uncooked, and as a concen- 



