Before adding the dried venison to the Lenape white flour corn hominy, Shackamaxon beans, and sunflower seeds, the dried strips were pounded as per John Heckewelder.
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Posted by: hearttohearthcookery | October 24, 2016
Preparing Dried Venison
Posted in culinary history, drying, food, food history, Lenape, Venison | Tags: culinary history, food, food history, Food preservation, foodways, Lenape
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