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Smoking Meat |
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| Strips of moose meat are smoked over a fire in a makeshift wigwam, a traditional Obijwa way of preserviing meat. Other Native American groups preserved meat by drying it on racks in the sun. | ||||||
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| Maria Stenzel/National Geographic Society | ||||||
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| Appears in these articles: | ||||||
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| Native Americans of North America; Ojibwa | ||||||
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