Native Americans have had various techniques for preserving meat, and one of the most ancient methods used across different tribes was smoking. Smoking meat involves slowly cooking and dehydrating it while exposing it to smoke, which inhibits bacterial growth and enhances its flavor. So, how did Native Americans smoke meat? – The first step was to prepare the meat, which could be anything from deer, elk, bison, or even fish. – Then, they would build a fire using hardwood or fruitwood to produce smoke. The type of wood used would vary depending on availability and personal preference. – Once the fire was burning, they would hang the meat on a rack or a pole directly over the smoke. Sometimes, they would also wrap the meat in leaves or bark before hanging it to add additional flavor. – Finally, they would let the meat smoke for several hours to a few days, depending on the temperature of the fire and the amount of meat being preserved. The longer it was left to smoke, the better it would keep. – After smoking, the meat was then ready to be stored for future consumption. It could be eaten as is, or rehydrated by boiling in water. Smoking meat was an essential skill for Native Americans, allowing them to preserve food for lean times, trade, or travel. Today, smoking meat is still a popular cooking technique used by many backyard grill masters and chefs.