Early humans began smoking meat to extend its shelf life as long as a million years ago

Researchers estimate that early humans began smoking meat to extend its shelf life as long as a million years ago

Prehistoric campfires and meat smokers

Did prehistoric humans know that smoking meat could preserve it and extend its shelf life? Researchers from the Alkow Department of Archaeology and Ancient Near Eastern Culturesat Tel Aviv University believe they did. Their new study presents a fresh perspective on a question that has long preoccupied prehistory scholars: What prompted early humans to begin using fire? According to the researchers, early humans, who primarily consumed large game, required fire not for cooking, but in order to smoke and dry meat so that it would not rot, thereby preserving it for extended periods and keeping it safe from predators and scavengers.

This insight fits into a broader unifying theory, developed by the same researchers, which explains many prehistoric phenomena based on human dependence on calories derived from large animals, alongside a continuous decline in the size of animals hunted throughout prehistoric periods. The study was conducted by Dr. Miki Ben-Dor and Prof. Ran Barkai of the Alkow Department of Archaeology and Ancient Near Eastern Culturesat Tel Aviv University and was published in the journal Frontiers in Nutrition.

Prof. Barkai explains: “The origins of fire use is a ‘burning’ topic among prehistory researchers around the world. It is generally agreed that by 400,000 years ago, fire use was common in domestic contexts—most likely for roasting meat, and perhaps also for lighting and heating. But there is controversy regarding the preceding million years, and various hypotheses have been put forward to explain why early humans began using fire. In this study, we sought to explore a new perspective on the issue.”

Dr. Ben-Dor adds: “For early humans, fire use was not a given, and at most archaeological sites dated earlier than 400,000 years ago, there is no evidence of the use of fire. Nevertheless, at a number of early sites there are clear signs that fire was used, but without burnt bones or evidence of meat roasting. We understand that early humans at that time—mostly Homo erectus—did not use fire regularly, but only occasionally, in specific places and for special purposes. The process of gathering fuel, igniting a fire, and maintaining it over time required significant effort, and they needed a compelling, energy-efficient motive to do so. We have proposed a new hypothesis regarding that motive.”

The researchers reviewed the existing literature on all known prehistoric sites dated between 1.8 million and 800,000 years ago where evidence of fire use was found. There are nine such sites worldwide, including Gesher Benot Ya’aqov and Evron Quarry in Israel, six sites in Africa, and one site in Spain. Additionally, they relied on ethnographic studies of contemporary hunter-gatherer societies, aligning their behavior with the conditions that prevailed in ancient environments.

Dr. Ben-Dor: “We examined what the nine ancient sites had in common, and found that all contained large quantities of bones from large animals—mostly elephants, but also hippopotamuses, rhinoceroses, and others. From previous studies, we know that these animals were extremely important to early human diets and provided most of the necessary calories. The meat and fat of a single elephant, for example, contain millions of calories, enough to feed a group of 20–30 people for a month or more. A hunted elephant or hippopotamus was thus a real treasure—a kind of meat and fat ‘bank’ that needed to be protected and preserved for many days, since it was coveted not only by predators but also by bacteria.”

An analysis of the findings and calculations of the significant energetic advantage of preserving meat and fat led the researchers to a new conclusion, never before proposed: fire served two vital purposes for early humans—first, to guard the large game from other predators and scavengers seeking to seize the ‘treasure,’ and second, to preserve the meat through smoking and drying, preventing spoilage and making it edible for a long period of time.

Prof. Barkai concludes: “In this study, we propose a new understanding of the factors that motivated early humans to begin using fire: the need to safeguard large hunted animals from other predators, and to preserve the vast quantity of meat over time. It is likely that once fire was produced for these purposes, it was also occasionally used for cooking—at zero marginal energetic cost. Such use may explain evidence of fish roasting from around 800,000 years ago at Gesher Benot Ya’aqov. The approach we propose fits well into a global theory we have been developing in recent years, which explains major prehistoric phenomena as adaptations to the hunting and consumption of large animals, followed by their gradual disappearance and the resulting need to derive adequate energy from the exploitation of smaller animals.”

Bibliographic information:

Ben-Dor M and Barkai R, A bioenergetic approach favors the preservation and protection of prey, not cooking, as the drivers of early fire, Front. Nutr. (2025) 12:1585182, DOI: 10.3389/fnut.2025.1585182