Venison Jerky - cooking recipe

Ingredients

venison meat
shovel
firewood or logs
ax
green branches of maple, hickory, mesquite or aspen

Preparation

Cut venison into strips about 1/2-inch thick, 1-inch wide and 12-inches long.
Dig a 3-foot square hole about 3-feet deep.
Make a narrow ditch from the side down into the bottom of the hole to produce an oxygen supply when a fire is built in the hole.
Build a slow fire in the hole.
Put green lengths of small branches over the hole and lay the strips of meat over these.
Cover this over with logs or anything available, but leave enough of an opening so the fire will not go out.
Keep the slow smoldering fire going for about 12 hours by dropping in small pieces of dry wood.
Jerky will keep almost indefinitely.
It may be soaked in water 4 or 5 hours and boiled into a stew.