Lesson Plan #1 - Traditional Dry Meat Is Yummy
By Viola Spotted Bird, Brockton School
Grade Levels: Middle to High School
Links: General math, Native Culture class
Time required: 2 class periods

Objective:

Students will learn how to calculate the percentage of moisture loss from drying meat.

Introduction:

Students love store-bought jerky. Not many students know that our people have been subsisting on dried meat for centuries. During this lesson, students will have the opportunity to learn about their culture while reinforcing math skills.

Materials:

venison roast (beef may be substituted)
Sharp cutting tools (plastic knives do work)
Dehydrator (optional)
Clean work area
Calculator (optional)

Procedure:

Using a scale (borrow one from the science department) weigh the roast. Tell the students to record the measurement in grams in their journals. This is the TOTAL WEIGHT. Divide the roast into equal sections and distribute it to groups of 2-3 students. Instruct the students to slice the meat into thin strips. Student should stack the strips in a dehydrator. If a dehydrator isn't available place the strips on cookie sheets and place in an oven on 200 degrees for 24 hours. Meat is done when it is dry but not so dry that it is crunchy. Collect dry pieces.

Weight. This is the TOTAL DRY WEIGHT. Instruct the students to solve the following equation. TW - TDW= Weight of meat loss during drying.

Follow-Up Activities:

Ask students to project how many grams of roast you would need to make 10 kilograms of dried meat.

Evaluation Suggestions:

Grade journals for completed computations.