Preserving Foods by Drying
Hunting and Feasting Unit

Hunting and feasting explores how our ancestors hunted for big game and preserved the various foods for the long winters.

stab kʷi sʔuhuyčəɬ - What are we doing?

ɬušabad čəɬ kʷi sʔuladxʷ ʔal ti hud - We will dry salmon at the fire.

ɬuhudčup čəxʷ ʔu - Will you build the fire?

ʔəsx̌aƛ̕txʷ čəxʷ ʔu kʷi šabad sʔuladxʷ - Do you like dry salmon?

sʔuladxʷ - salmon

šabad - dry

qʷəɬqʷəɬayʔ - sticks

q̓ʷəld - bake

Roast/Dry Salmon on Sticks
Preparation:

1. Dig a pit 5 ft by 3 ft and 6 inches deep. Loosen the soil around the edges, which allows the sticks to penetrate the ground deep enough, so the qʷəɬqʷəɬayʔ (sticks) and the fish on them stay upright.

2. Build a fire in the pit. Dried maple, apple, and oak are preferred, but any dry wood without pitch is welcome.

3. While the coals are heating up, about 2 hours, fillet the salmon (Watch video). Once the salmon is filleted, cut each slab into pieces about 3 inches wide.

4. For roasting sticks, we prefer to use ironwood (rare find) but any straight-grained wood (pine, fir, redwood, bald cypress, and white cedar) may be used. The sticks will need to be about 3 feet long and ½ inch wide. The sticks will need to be sharped at both ends to be able to pierce each piece of fish between the fleshy meat and skin and to penetrate the ground. The first piece of fish needs to be placed about 10 inches from the bottom, and each stick should hold 3-4 pieces.

5. Once all the fish is on the stick, season with salt and pepper. Push the sticks into the ground around the edges of the pit. Place skin towards fire first for about 20 mins, so the fish tightens up on the stick to prevent sliding. Then continue cooking with flesh side facing the fire for up to 4 hours. It will only take about an hour to cook the fish to eat, but it takes about 4 hours to cook the fish to dry and preserve. The jerky will be good for 3 weeks in the fridge and 6 months in the freezer in airtight container.

Dry salmon in the oven
Preparation:

Use Salmon fillet with skin-on preferably. Rinse salmon and pat dry. Cut fillet in half then cut length-wise into ½ inch strips. Brine strips in a bowl of water with equal parts sugar and water. Make sure to gently mix with hands. Let sit for at least 30 minutes or overnight in refrigerator. Hang strips on oven racks and place a cookie sheet lined with foil at the bottom of the oven to catch juices. Set oven to lowest temperature possible and place a spatula in door to allow air-flow. Let it cook for 4 hours and enjoy!

Family and intergenerational learning
Cooking, gathering, building a fire, sitting by the fire, and sharing stories as we prepare and eat food are great ways to connect through the generations and back to our land.

Local Place Connections
This activity can be completed at the beach, in the mountains, in the woods, or in your homes.

huyadadčəɬ:
ʔal ti sšikʷ, ƛ̕uqʷatulč (When the tide is out, the table is set).

Frybread

Hunting & Feasting Unit

Hunting and feasting explores how our ancestors hunted for big game and preserved the various foods for the long winters.

ci̓x̌ səpləl - frybread

kʷukʷcut - cook

ʔəstagʷəxʷ čəxʷ ʔu - Are you hungry?

ʔi - yes

ʔəsxǎ ƛ̕txʷ čəxʷ ʔu kʷi ci̓ x ̌ səpləl - Do you want some frybread?

ʔi - yes

stab kʷ(i) adsʔuʔəɬəd - What are you eating?

ʔuʔəɬəd čəd ʔə ti ci̓ x ̌ səpləl - I am eating frybread

ʔəsčal kʷi dəxʷp̓aʔ - How does it taste?

haʔɬ - Good

xʷiʔ ləhaʔɬ - No Good

Commodity Frybread Ingredients yields 6 pieces

• 2 cups flour
• ½ cup instant dry milk
• 1 TBS baking powder
• ½ tsp salt
• 2 TBS shortening (+ additional for deep frying)
• ¾ cup warm water

Preparation

1. Mix together dry ingredients. Add shortening and rub mixture with fingers until coarse crumbs form. Add water and stir with a fork until dough clings together. Cover dough with towel and allow to set and rise, about 30-45 minutes.

2. Place dough on lightly floured board, and knead dough until smooth. (2-3 minutes) Divide dough into 6 equal portions and keep covered with plastic wrap. Shape each portion of dough into a ball, then use a floured rolling pin to roll out 6-7 in. round patties. These patties should be about ¼-1/2 in. in thickness.

3. Make a hole in the center of each round to ensure even cooking.

4. Heat shortening to 365°F. Deep fry each round in shortening. Wait for edges of bread to brown (about 1-2 mins) then turn with a pair of tongs. Fry 1-2 minutes on second side, then place on paper towels to drain oil. Now add your toppings and enjoy.

Family and intergenerational learning
The whole family from the youngest to the oldest can go shopping for the ingredients and take turns kneading the dough because that’s the hard part. Everyone can make the patties, but an adult will need to fry the dough because the oil is very hot.

Local Place Connections
Tulalip started receiving food boxes after the signing of the Point Elliot Treaty in 1855. These boxes connect us to our current lands on the Tulalip reservation. Tulalip families can still receive these food boxes today. (Follow link to see if you qualify)

huyadadčəɬ:
Frybread connects us to our land, history, and each other. Frybread is delicious. So, feed your Indian!

Scouting
Hunting and Feasting Unit

Hunting and feasting explores how our ancestors hunted for big game and preserved the various foods for the long winters.

xʷiʔxʷiʔ – Hunt

kʷagʷičəd – Elk

swatixʷtəd – Forest

sqigʷəc – Deer

sčətxʷəd – Bear

swəwaʔ – Cougar

stab kʷi ɬusʔuhuyčəɬ ʔal tiʔəʔ sləx̌il – What will we do today?

ɬuləʔibəš čəɬ ʔal ti swatixʷtəd ʔal tiʔəʔ sləx̌il – We will scout the land today.

• We strongly suggest finding a mentor to complete this activity. This can be an experienced hiker or hunter. Tribal members can contact the Tulalip Tribes Natural Resources Department to gain access to these areas. Please follow this link.
• To get prepared, you will need to gather or purchase a few safety items. sčətxʷəd (black bears ) and swəwaʔ (cougars) are scared of bells and horns, and you can purchase bells and horns that attach to your belt for quick access. You should also take a lighter, utility knife, bug spray, water and a first aid kit when you go to the mountains. Be sure to wear pants and comfortable walking shoes, but no special attire is required.
• Before we enter the swatixʷtəd (forest), we want to thank the swatixʷtəd for welcoming us in by leaving an offering of loose leaf tobacco.
• Now, it is time to explore. You can drive and walk through the hunting areas and look for signs of big game. Look for their tracks or paths that they have made to learn where good hunting spots might be. The best places to explore are close to fresh water and food supplies. We suggest to stay on a trail unless you have a mentor to guide you. Hopefully you see sqigʷəc (deer) or kʷagʷičəd (elk). You can also use this time to harvest berries or other plant medicines. If you take anything from the swatixʷtəd (forest), thank the item for giving its life, and only take what you need.

Family and intergenerational learning

Everyone should be able to walk on a trail, but if there are mobility problems, then they could stay back, and help with cooking any of the harvested plants.

Local Place Connections

This activity allows us to get more familiar with our lands as we learn to hunt. We have many gates and trails to explore and see nature and be surrounded by nature.

huyadadčəɬ:

Traditionally, the hunter fed the whole community.