[expand]The bundling organized dried meat. The strips were tied into bundles—perhaps twenty to thirty strips per bundle, the grouping creating manageable units, and the tied bundles being easier to transport than loose strips. The bundling occurred after drying completed—the brittle dried meat breaking if bundled while still flexible—making timing important. The bundles were labeled sometimes—distinctive tied patterns or attached tags identifying contents and drying date—creating organization allowing rotation ensuring oldest meat was consumed first.
The container protection prevented degradation. The dried meat was stored in leather bags or woven containers—the coverings protecting from moisture exposure, the containers excluding insects, and the portable storage being consistent with nomadic lifestyle. The container choice mattered—leather bags sealed better but were heavier and more expensive, woven containers allowed some air circulation but provided less moisture protection—requiring selection based on anticipated conditions and available resources. The stored meat was kept elevated—preventing ground moisture infiltration, reducing rodent access, and improving air circulation—making storage location selection important preservation factor.
The location selection affected storage success. The cool dry areas were ideal—caves or rock overhangs providing natural protection, the shaded locations preventing sun’s heat from accelerating degradation, and the elevated positions preventing flooding. The storage areas were monitored regularly—checking for moisture intrusion, inspecting for pest infestation, and rotating stock ensuring consumption before excessive aging—making storage not passive activity but active management. The poor storage locations could destroy months of drying work—the moisture rehydrating meat enabling bacterial growth, the heat accelerating rancidity, or the pests consuming entire supply—making location selection crucial for preservation success.
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