For the Indians of the central plains extending to the Rocky
Mountains spring was an important time. Two big buffalo hunts happened each
year one in September when the bison were fat and the tribes were beginning their
preparation for winter. The other was about now, when the weather warmed around
the first of April.
Unlike the movies where Buffalo were always over the next
hill, tribes often traveled for great distances for these hunts. Traveling 300
miles for a hunt was not unusual and sometimes many more miles were traveled.
The hunt was so important that scouts were sent far ahead
and when the herd was spotted camps were set up 10 to 20 miles away so as not
to frighten the herd. Great care was taken to make sure that no hunter got in a
hurry and went out before the main hunt. Hunters who did were punished and sent
packing.
Hunts were often on horseback but Indians also used nature sometimes
driving herds into box canyons or over cliffs, anything that worked to provide
for the tribe. The hunter who made the kill was given the tongue and hide the
rest was shared with the tribe after the butchers took their share.
How much of the animal was taken or used depended on the
hunt. When a large supply of buffalo were taken only the best cuts were used:
tongue, hump, ribs and hide and often organ meat. If times were tough nearly
everything was taken and used, including hoofs and some entrails.
Meat was eaten in great feasts when the hunters arrived back
home in their tribal camps. Camp activities, for the next few weeks, centered on
preserving meat for a time when it might be needed for travel or in poor
hunting times. Native peoples made the
first jerky and pemmican.
Pemmican was tried as a traveling food for American troops
in WWI but it never caught on, at least here. German solders used pemmican in
both WWI and WWII, and reportedly found it quite good.