VENISON. 409 
It is not admired when corned like beef or the flesh of the 
Moose, but when dried it is extremely delicate and nice, and 
inexpressibly superior to dried beef. Indeed, it is only when you 
cut into the dried ham of the deer that you can fully appreciate 
its delicate, tender texture, and its rich flavor. It is very readily 
cured by drying. Take the venison ham, hang it up by the 
shank, even in the ordinary kitchen, divide the muscles just above 
the hock and insert a handful of dry salt, and it will then cure 
to absolute perfection. It keeps a long time without curing, 
before it becomes tainted, and, of course, improves in tenderness 
and flavor all the time. 
When the Indians jerk it they cut it into thin strips or sheets, 
and hang it upon poles over a slow fire, not sufficiently strong to 
absolutely cook it, and yet it does become partially cooked, as 
well as smoked and dried, and, if thoroughly done, it becomes 
as dry as a chip, and will break short off, like a biscuit, unless 
the strip is pretty thick. Still, it retains its flavor and suste- 
nance, and makes an excellent soup, for which it should be 
pounded pretty fine. It is very good aw naturel, and is a con- 
venient lunch to take into the woods. 
I can only conjecture as to the quality of the venison of the 
Acapulco Deer. To do this is unnecessary. 
