Pemmican Recipe
Ingredients:
- 2 pounds of lean meat (beef, bison, or venison)
- 1 pound of fat (suet works best, but lard is also an option)
- Optional: 1 cup of dried fruits (such as cherries, cranberries, or blueberries)
- Optional: Salt and spices to taste
Instructions:
1. Dry the Meat:
- Slice the meat into very thin strips, then dehydrate it using a dehydrator or oven set at the lowest temperature. The meat should be completely dry and brittle.
- Alternatively, sun-dry the meat by laying it out on clean racks in the sun. This process can take several days, and you’ll need to protect it from insects and animals.
2. Grind the Dried Meat:
- After drying, grind the meat into a fine powder using a food processor or a mortar and pestle.
3. Prepare the Fat:
- Cut the fat into small pieces and render it over low heat in a pot. Strain out any solids to get a clear liquid fat.
4. Optional: Prepare the Dried Fruits:
- If using dried fruits, grind them into a powder in the same way as the meat.
5. Combine the Ingredients:
- In a large bowl, mix the ground meat with the optional fruit powder.
- Gradually add the rendered fat, stirring until the mixture holds together. You may not need all the fat, so add it slowly until you reach the desired consistency.
- If you wish to add salt or spices, mix them in to taste.
6. Form into Bars or Balls:
- Shape the mixture into bars or balls, pressing firmly to pack the ingredients together.
7. Cool and Store:
- Let the pemmican cool completely. This will help the fat solidify and bind the mixture.
- Store the pemmican in an airtight container in a cool, dark place. When properly made and stored, it can last for years.
Enjoy your homemade pemmican! It has a flavor similar to beef jerky and can be eaten as is or added to soups for extra nutrition. Feel free to adjust this recipe to suit your taste—adding the right spices or dried fruits can enhance the flavor.
Have you tried making pemmican yourself? Share your tips and favorite flavor combinations in the comments!
