Everyday life in the Indian camp on the Great Plains conditioned seasons. Spring, summer and early autumn period were hunting buffalo and prepare inventories for the winter. These actions forced the need for frequent transfer of the camp followed the herds of these animals.

The meat of hunted animals kroiły women into thin slices and hang on special dryers. After drying, the Indians ucierały them into powder and mixed with bizonim fat and berries, and sometimes with dried mint. Thus arose Pemmikan, the base of winter stocks. It can be stored for several months.

Dried meat was a very important source of protein, especially in winter. To this day, it is a valued delicacy. Perfectly suited for drying beef and venison (deer and elk). Meat should be soaking, washing and then season with mint, pepper or garlic. Hot spices effectively repel insects.

You can also dry the meat without additives, hanging such prepared pieces on a string in a well-ventilated place (but not direct sunlight). Overhanging ends of each piece are separated from each other sticks to accelerate drying. Of course, the Indians knew the method to speed up the drying, by lighting a small fire. The meat thus is further dried Steal, resulting in change of its taste and smell. The fire can throw leaves of the trees, for example. Poplar, which allows for a softer meat.

In winter, the Indians lived in the so-called. Winter camps, does not move and only rarely hunted. Leather tipi with the so-called. “Inner wall” and burned inside the fireplace is not sufficiently protected against penetrating to the bone cold. Temperatures frequently fell to minus forty degrees Celsius. Then remained just sit in the tipi, incase the warm buffalo skins, covered with thick fur and prepare nutritious broths with bizoniego fat with powdered meat.