Road Jerky
A popular and convenient snack among the caravan traders due to its longevity in storage, relatively simple recipe and readily available ingredients, Road Jerky is can be from any meat available to the travellers while on the road, whether that be cooked or cured meats that they are transporting, or from wild animals they catch and kill at the roadside.
Traditionally made using lamb from their own mountain sheep kept in paddocks overlooking The Bodmany Wilds in the Bellever foothills, the meat is cut into twelve inch strips before marinating in a flavouring (usually rock salt for ease, but a more fragrant mix of herbs and spices can be used to give variety). This is left to absorb the flavours for as long as it takes a standard cube of packing ice to melt (approximately 2 hours) before being stretched out on a flat rock in the midday sun to dry it out.
Once it is almost dry, but still pliable, the strip of meat is then rolled up into a pinwheel with the loose end tucked inside the outermost round. The pinwheels are then placed into a sack of the flavouring salts to complete the drying process and preserve the flavours.
The sack is specially designed to be able to open at both ends, so once the pinwheels are placed inside, the sack is then turned upside down, so that the pinwheels at the bottom (having been in the sack the longest) are now at the top and ready for chewing on as the caravan crosses the Bodmany Desert.
This recipe was adapted by the Riverfolk following their displacement brought about by the Tremenydh Pass avalanche; they have adapted to using meats from the water foul and fish, and in palce of rock salt, use sea salts.
Traditionally made using lamb from their own mountain sheep kept in paddocks overlooking The Bodmany Wilds in the Bellever foothills, the meat is cut into twelve inch strips before marinating in a flavouring (usually rock salt for ease, but a more fragrant mix of herbs and spices can be used to give variety). This is left to absorb the flavours for as long as it takes a standard cube of packing ice to melt (approximately 2 hours) before being stretched out on a flat rock in the midday sun to dry it out.
Once it is almost dry, but still pliable, the strip of meat is then rolled up into a pinwheel with the loose end tucked inside the outermost round. The pinwheels are then placed into a sack of the flavouring salts to complete the drying process and preserve the flavours.
The sack is specially designed to be able to open at both ends, so once the pinwheels are placed inside, the sack is then turned upside down, so that the pinwheels at the bottom (having been in the sack the longest) are now at the top and ready for chewing on as the caravan crosses the Bodmany Desert.
This recipe was adapted by the Riverfolk following their displacement brought about by the Tremenydh Pass avalanche; they have adapted to using meats from the water foul and fish, and in palce of rock salt, use sea salts.
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