[Magdalen] Jerky.

[ME Michaud]

It's tricky to get it above the bacteria-growing temp, though, without
drying it out completely. Hence the grease & salt found in commercial
preparations.

I have read that the people who lived here before the English settlers used
crushed blueberries, which have anti-bacterial properties, to preserve
strips of air-dried game flesh. Which sounds so very interesting actually,
especially duck.

I'd go for smoked salmon, though. Every time.
-M

On Wednesday, March 16, 2016, Jay Weigel <jay.weigel at gmail.com> wrote:

> It's actually not too hard. Beef is awfully expensive these days though.
> Speaking of which, I saw some made from turkey awhile back, under the brand
> name "Perky Turkey Jerky". Yikes.
>
>