Baarandj

In Orokhimshe, baarandj is the hardened smoked meat of a ruminant. It is a staple of the diet of soldiers, scouts, and survivalists.
Baarandj is most commonly made from sheep, though the meat of a goat, antelope, or other ruminant can also be used. The meat is carved into small chips and beaten flat with hammers to increase surface area and expel excess moisture, then smoked over a hot campfire until completely dry. If salt and spices are accessible, a dry rub is sometimes applied before smoking to draw out more moisture and improve the taste.

Properties

Material Characteristics

Baarandj is a tough, dry strip of meat with a hard crust of char around it. The gamey, savory flavor of mutton is even more pronounced when prepared as baarandj.

Geology & Geography

Baarandj originated on the plains of modern-day Dreibach, though it can be made nearly anywhere that ruminants can be found. It is the oldest known staple of orokhim cuisine.

Life & Expiration

When prepared properly and kept dry, baarandj lasts roughly two to four weeks under ordinary conditions. When heavily salted or kept in cool, dry conditions, baarandj can sometimes be safe to eat up for up to eight weeks.

History & Usage

Cultural Significance and Usage

Baarandj is praised in Orokhim culture as "the fuel of a thousand victories" due to its status as a staple of military rations. Legends across the Prairie Clans commonly tell of heroes traveling incredible distances or winning impossible battles on the power of a single strip of baarandj.
Soldiers living primarily on baarandj have a somewhat different perception of the meat. Many traditional marching songs have verses lamenting the ubiquity of baarandj at every meal and longing for fresher, fattier cuts of meat.

Distribution

Storage

Baarandj keeps much longer than fresh meat, with little to no additional preservation needed.

Pictured: freshly prepared strips of baarandj laid on a wooden board. As it ages, it tends to lose its reddish color and turn a darker shade of brown.

Type

Livestock

Rarity

very common

Odor

pungent and smoky

Taste

gamey, smoky, savory

Color

dark reddish brown

Related Species

• Orokh