Camping and woodcraft - Scoutmastercg.com

——276 CAMPING AND WOODCRAFT" It is my practice to carry with me three or four yard'sof cheesecloth (which has been dipped in alum-water athome), and this I wrap closely round whatever parts ofthe animal I especially wish to preserve. If a round ofvenison is thus done up, preferably with a needle andthread, it is safe from fly-blows, which are the bane ofhunters. If unskinned, a head may also be kept clean inlike manner. The cheesecloth takes up little more roomthan a napkin, and amply repays the small bulge in thecoat-pocket." The Way of the Woods.I always carry cheesecloth on fishing trips, too.It may be said here that even smoked bacon isnot immune from blows, and it should not be hungup without a cheesecloth cover. The fly thatblows meats is the common '' blue-bottle." Itseggs hatch into " skippers" within twelve hours.Curing Venison.— Venison keeps a long timewithout curing, if the climate is cool and dry.To cure a deer's ham, hang it up by the shank,divide the muscles just above the hock, and inserta handful of dry salt. The meat of the deer tribegets more tender and better flavored the longer itis hung up. In warm weather dust flour all overa haunch or saddle of venison, sew it up in a loosebag of cheesecloth, and hang it in a shady placewhere there is a current of air. It will keep sweetfor several weeks, if there is no crevice in the bagthrough which insects can penetrate. Ordinarilyit is best not to salt meat, for salt draws the juices.Bear meat, however, requires much salt to cure it —more than any other game animal.Hornaday recommends the following recipe forcuring venison :The proportions of the mixture Iuse are:Salt 3 lbs.Allspice4 table-spoonfuls.Black Pepper 5 table-spoonfuls,all thoroughly mixed.Take a ham of deer, elk, or mountain sheep, or fallkilledmountain goat, and as soon as possible after killing,dissect the thigh, muscle by muscle. Any one canlearn to do this by following up with the knife the natural