Now is the time when people here are preserving meat (before the flies emerge) to carry with them when in the mountains or forest.
We used Reindeer rump steak for this demonstration.
Firstly fat and sinew are removed from the meat
The meat is then cut into hand sized pieces and laid onto salt
The meat is then also covered with salt
and put in the fridge for one day to allow the salt to penetrate the meat and draw out the moisture
The pieces of meat are then hung up in the loft for 6 – 8 weeks to dry. These Reindeer hearts have already been in the loft for two weeks
The off-cuts of meat I mixed with garlic and onions
fried them and then added water and reduced the water to make a stock for stews
Some small pieces of meat I dried near the fire in the cabin for 12 hours.