My understanding is that the native american indians, including the Cherokee made something called pemmican. Basically, dry the lean meat over a smokey fire and/or in the sun. Render tallow out of the fatty parts. Then grind up the dried meat and combine 50/50 with tallow. Optionally add dried berries, but it's probably better to keep those separate. Apparently pemmican can keep for quite some time and is quite calorific dense. Can be eaten cold, or cooked into dishes. The ground-up meat doesn't require teeth.
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