Pemmican Recipe

Name: Pemmican Recipe
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Ingredients: Red meat: Traditionally game meat is used, but now beef is most common. 5lbs of meat will make 1lb of dried meat; Fat (suet): You will need to render the fat into tallow. Instructions below. Use about a 1:6 ratio of fat and dried meat, but you can experiment. The ratio doesn’t have to be exact!; Salt: 1tsp salt per pound of meat; Optional: dried berries, herbs, spices, honey

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Prep Time: 2 hours

Cook Time: 15 hours

Total: 17 hours

Servings: 2930

Cost: $0.00 /serving

Author : Diane Vukovic

pemmican

Ingredients

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Red meat: Traditionally game meat is used, but now beef is most common. 5lbs of meat will make 1lb of dried meatFat (suet): You will need to render the fat into tallow. Instructions below. Use about a 1:6 ratio of fat and dried meat, but you can experiment. The ratio doesn’t have to be exact!Salt: 1tsp salt per pound of meatOptional: dried berries, herbs, spices, honey

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Instructions

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Step 1

Cut fat off of the meat: You should only dry the meat, not any fat on it!

Step 2

Salt the meat: This will help inhibit bacteria growth and make the pemmican taste better.

Step 3

Dry the meat: Instructions follow.

Step 4

Turn the dry meat into a powder: A meat grinder is best, but you can also use a blender or food processor. It needs to be almost a powder with no big chunks in it.

Step 5

Turn the berries into a powder: Same as with the meat.

Step 6

Mix the powdered meat and powdered berries together.

Step 7

Heat the fat so it liquefies.

Step 8

Pour the fat over the powdered meat/berry mixture. The ratio of fat to dried mixture is about 1:6, but you can experiment.

Step 9

Let cool and form into balls or bars.

Step 10

Wrap in wax paper or plastic bags and store!