Preparing and Presserving Food (american Indians)
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PREPARING AND PRESERVING FOOD
Indians used several ways to prepare their Buffalo meat such as:
„h Roasting on a spit.
„h Boiled in a skin bag.
„h Cut into thin slices and hung to dry.
„h Made into Pemmican (preserving).
„h Liver, Kidneys, Marrow and nose were eaten fresh.
Indians also made sausages out of strips of meat.
They often made soups and Stews by boiling it in a sack with hot stones.
Indians used two main ways of preserving their food if it was not all needed these were Pemmican and Jerky.
Pemmican is a powder which was made by pounding dried meat with a rock. Once mixed with melted fat and berries it could be stored in a parfleche. Pemmican could be made from all sorts of meat and game and would keep for months.
Jerky is dried smoked meat it is cut into strips and left to dry out on a rack of sticks. It was smoked either by the very hot sun or over a smoky fire.
Campfires
Campfires were started using a bow drill, this was when a stick was spun at speed into a hole the stick would gradually get hot therefore the stick burning to make the fire.
BANNOCK BREAD
Grease was often collected from bones and animal fat this was then used to fry the bread.
HOW TO MAKE BANNOCK BREAD
Bannock is simple. Basically it is just a pan fried bread dough
„h Flour
„h Baking Powder
„h Water
„h Salt
„h Lard or fat
680g cups of flour
1tsp baking powder
pinch of salt
enough