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It’s one of the ways that the many First Nations who attend Stampede share their culture with visitors of the camp. Belva Wings and Kelvin Crowchief explain the process to anyone who crowds around the pit to watch and learn, as they carefully cut the meat to hang above the fire’s smoke and stoke the logs beneath.
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“The ladies cut the meat to be hung over the fire to smoke, and it usually takes all day to let it smoke and dry up,” said Julie Red Gun, who has been working as a guide at Elbow River Camp for many years. “This is part of the camp’s every day.”