DCHP-2

dried meat DCHP-1 (pre-1967)

• 1 — Hist.

  See 1857 quote.

  See also: dry meat  

  • 1765-75  (1933)  In Jany thay Began to Aproach us & Brot with them Drid & Grean Meet, Bever . . . Raccone & other Skins to trade.
  • 1800  (1933)  Collin came back [bringing] a little dryed and Green Meat.
  • 1857  (1860)  Dried meat is the flesh of the buffalo cut into long, broad, and thin pieces about two feet by fifteen inches, which are smoked over a slow fire for a few minutes and then packed into a bale of about sixty pounds.
  • 1956  When fully dried, a buffalo cow was estimated to yield 45 pounds of dried meat which was quite a saving in weight in comparison with the original carcass.

• 2

  the flesh of caribou, moose, etc. cured by smoking and exposure to the sun.

  See also: drying stage (def. 2)  

  • 1774  (1934)  I gave him a little Dryd meat &c to carry home. . . .
  • 1896  (1898)  I loaded my sled with thirty whitefish, three days' provision for the dogs, and fifteen pounds of dried meat for the boy.
  • 1963  The "dried meat"--Indians of the far north used the rib or side-meat, with bones extracted, of the reindeer almost exclusively to earn this name--was preserved at the season when the animals were at their best condition. . . .