Many Alaskans go hunting for moose and caribou in September, and they rely on it to get through the winter. We try to use and preserve as much of the meat as we can, so nothing goes to waste. Many people make steaks, soup bones, stew meat, ground meat, sausage, jarred meat, and much more. Many Alaska Natives like to make moose jerky, also known as dried moose/caribou meat or dry meat. Everyone preserves and prepares their meat and fish differently.
Josephine Derendoff of Huslia shared some photos of her process of making dry meat.
Ana basee’ to my cousin, Josephine, for sharing her dry meat making process. It is a lot of work, but the results are pretty tasty!
Speaking of a lot of work, it is helpful to work as a team and help each other when putting away moose meat. I went to Huslia in September and we lucked out and got to work on moose meat. I created a time lapse video using the new Hyperlapse app. It is basically eight minutes squeezed into two minutes. We had fun watching and laughing at the video! The guys (Sarbelio, Ross and Al Jr.) were mainly cutting the meat up and my sister, Tanya and I, were bagging the meat.
Many Alaska Native people still subsist off the land through hunting, fishing and gathering. It can be expensive to buy fuel for ATVs or boats to go out hunting, but it is very much worth it. Transportation is not cheap, and many rural Alaskan communities can only be reached by plane. This brings the prices of food up exponentially. That is why having moose, caribou, fish and berries is to important to have in your freezer. Plus, the way we prepare foods is delicious.