RANGER HANDBOOK

(u) The head of most animals contains a lot of meat, which is relatively easy to
get. Skin the head, saving the skin for leather. Clean the mouth thoroughly
and cut out the tongue. Remove the outer skin from the tongue after
cooking. Cut or scrape the meat from the head. If you prefer, you can roast
the head over an open fire before cutting off the meat. Eyes are edible.
Cook them but discard the retina (this is a plastic like disc). The brain is also
edible; in fact, some people consider it a delicacy. The brain is also used to
tan leather, the theory being that the brain of an animal is adequate to tan
its hide.
(v) Use the tendons and ligaments of the body of large animals for lashings.
(w) The marrow in bones is a rich-food source. Crack the bones and scrap out
the marrow, and use bones to make weapons.
(x) If the situation and time allow, you should preserve the extra meat for later
use. If the air is cold enough, you can freeze the meat. In warmer climates
however, you will need to use a drying or smoking process to preserve it.
One night of heavy smoking will make meat edible for about 1 week. Two
nights will make it remain edible for 2 to 4 weeks. To prepare meat for
drying or smoking, cut it with the grain in quarter inch strips. To air dry the
meat, hang it in the wind and hot sun out the reach of animals; cover it so
that blow flies cannot land on it.
(y) To smoke meat, you will need an enclosed area – for instance, a teepee
(figure 11-12) or a pit. You will also need wood from deciduous trees,
preferably green. Do not use conifer trees such as pines, firs, spruces, or
cedars as the smoke from these trees give the meat a disagreeable taste.
Figure 11-12. Smoking meat
(z) When using the para-teepee or other enclosed area with a vent at the top,
set the fire in the center and let it burn down to coals, then stoke it with
green wood. Place the strips of meat on a grate or hang them from the top
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