The Fort Nelson Aboriginal Project © copyright 1998 School District 81

Culture and the Environment - Drymeat

 
Meat cut from the legs is used for dry meat. Pictured here is Maggie Gairdner preparing moose meat. No freezer- so you quickly dry the meat! To make drymeat a Dene woman cuts into the meat layer by layer, until paper thin. She then hangs the meat on racks made of long poles. Look below. Wow! What an accomplishment!
 

 

  

 
meat before drying
Photograph provided by Maggie Gairdner

 

meat on rack
Photograph provided by Maggie Gairdner		  

 

  

 
Meat hangs for at least 4 to 5 days. It is either covered or taken off the racks in the evenings so animals will not get it.

 

 

 

  

 
meat drying
Photograph provided by Maggie Gairdner

 

model meatrack
Model located in the RL Angus Resource Centre		  

 

  

 
This model meat rack was built by Larry Burke.

 

This model shows another type of drying rack.
  

 

  

 
different model meatrack
Model located in the RL Angus Resource Centre

 

Pemmican was made by laying the drymeat on a hard surface, pounding a rock into it until it is a fine dust like form. Butter or grease was mixed together and eaten with bannock and tea.

 

grandma celine
Photograph provided by Tthe Friendship Centre		  

 

  

 
In this picture the elders are making drymeat at the Northwinds Eagle Spirit Camp. Grandma Celine Netsena was one of the oldest living active elders in the Fort Nelson community. She died at the age of 87.