Pemmican Bars

Step 1

Cut the lean meat into thin strips or pound it thinly. This will increase the surface area and allow it to dry more quickly.

Step 2

Dry the meat. You can use a food dehydrator (70ºC/160ºF) or an oven set to its lowest temperature to dry the meat thoroughly. In an emergency situation, it can also be sun-dried.

Step 3

Once the meat is dry and brittle (not flexible), break it up into pieces and grind it in a food processor until you've obtained a thin powder.

Step 4

Melt the tallow and mix it with the meat powder. The mixture should have the consistency of wet sand. Add the salt, to taste, and any other optional ingredients like dried berries. Mix everything together until well combined.

Step 5

Spread the pemmican out onto a sheet of baking paper. If you prefer, you can also use molds to create fun shapes.

Step 6

Once the pemmican is shaped, let it cool completely.

Step 7

Cut the pemmican into bars or unmold it before storing it in an airtight container.

Step 8

It can be eaten immediately as a snack, or served in soups or stews.