The afterward advice comes from the US Army Adaptation Manual
If the bearings and time allow, you should bottle the added meat for after use. If the air is algid enough, you can benumb the meat. In warmer climates, however, you will charge to use a dehydration or smoker action to bottle it. One night of abundant smoker will accomplish meat comestible for about 1 week. Two nights will accomplish it abide comestible for 2 to 4 weeks. To adapt meat for dehydration or smoking, cut it with the atom in one-quater inch strips. To air dry the meat, adhere it in the wind and hot sun out of the ability of animals; awning it so the blowflies cannot acreage on it.
To smoke meat, you will charge an amid area-for instance, a teepee or a pit. You will additionally charge copse from deciduous trees, finer green. Do not use conifer copse such as pines, firs, spruces, or cedars as the smoke from these copse accord the meat a bellicose taste. Back application the parateepee or ither amid breadth with a aperture at the top, set the blaze in the centermost and let it bake bottomward to coals, again stoke it with blooming wood. Abode the strips of meat on a abrade or adhere them from the top of the asylum so that they are about 2 anxiety (61 cm) aloft the smoker coals.
To use the pit adjustment of smoker meat, dig a aperture about 3 anxiety (1 meter) abysmal and 1 1/2 anxiety (1/2 meter) in diameter. Accomplish a blaze at the basal of the hole. Afterwards it starts afire well, add chipped blooming copse or baby branches of blooming copse to accomplish it smoke. Abode a board abrade about 1 1/2 anxiety (1/2 meter) aloft the blaze and lay the strips of meat on the grate. Awning the pit with poles, boughs, leaves, or added material.
Properly smoked meat will attending like a dark, brittle, coiled stick. It is appetizing and nutritious. If cast forms on the meat, besom or ablution it off afore bistro the meat. In clammy weather, you will accept to redry smoked or air-dried meat to anticipate molding. You can additionally use abyssal to advice bottle meat. Absorb the meat in saltwater, again dry it in the sun or over fire. The meat can blemish if too little alkali is acclimated or if it is broiled improperly.