Handparched

Handparched is a traditional method of preserving food, particularly meat, by drying it out to prevent spoilage. The term "handparched" refers to the process of manually drying food, typically over an open fire or in a smoker, until it reaches a desired level of dryness. This method is often used to create jerky, a popular snack food, and other dried meat products.

The process of handparching involves several steps. First, the meat is cleaned and trimmed of any excess fat or connective tissue. It is then sliced into thin strips, typically about 1/8 to 1/4 inch thick. The strips are then seasoned with salt, spices, or other flavorings. The seasoned meat is then hung up to dry, often in a smoker or over an open fire, where it is exposed to heat and smoke. The drying process can take several hours to several days, depending on the desired level of dryness and the thickness of the meat.

Handparched meat has a long shelf life due to the drying process, which removes moisture and inhibits the growth of bacteria. It is a popular method of preserving food in many cultures around the world, including Native American tribes, who used it to preserve meat for long journeys. Today, handparched meat is enjoyed as a snack food and is often used in recipes for soups, stews, and other dishes.