Pemmican

American Indians refined the process of making jerky further and created the perfect snack called “Pemmican”. Pemmican is a naturally produced high energy meat bar that will last for years. Pemmican was made from thin slices of lean meat from large animals such as buffalo, deer, moose, and elk.

MeatsMetricUS
dry beef jerky500 g1.10 lb.
beef suet500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
raisins, dry cherries, blueberries, cranberries1 cup1 cup
Instructions
  1. Chop jerky very finely with a knife or grind in a blender to a powder.
  2. Grind/chop other ingredients and mix with pulverized jerky.
  3. Mix jerky powder with powdered fruits.
  4. Cut the fat (suet, also known as tallow) into chunks and melt down over low heat, until it becomes a yellow-brown liquid. Continue to heat, stirring often, until more moisture is removed. Strain it through the filter to remove any impurities and allow to cool - it will become white.
  5. Reheat tallow over low heat and pour over jerky-fruit mixture. The tallow should be cool enough to touch but still liquid.
  6. Place warm pemmican into suitable molds to make blocks or bars. If pemmican solidifies too fast, you can warm it up again in a microwave.
  7. Wrap it up in wax paper or store in plastic bags.
Notes

To make pemmican from ground meat, double grind lean meat through a small plate. Spread it out thinly on a cookie sheet and dry (don't cook) at 180º F (82º C) overnight until crispy. Break it into powder in a blender. Another option is to have the butcher slice meat as thin as possible and then to dry it overnight. Then powder these dehydrated strips in a blender. A good combination is: 4 cups dried meat, 3 cups dried fruit (berries, apricots, apples, currents, 1 cups rendered beef fat. Unsalted nuts and honey are sometimes added.

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