>>1873975Pemmican recipe:
All ingredients must be DRY. If they are moist, your pemmican will eventually go bad.
Ingredients:
>Red meat (beef, bison, or venison); 5lb of meat will make 1lb of dried meat>Suet/tallow; you need a 1:6 ratio of suet to dried meat>salt>optional: berries, such as cranberries, grapes, or blueberries; must be dried>optional: nuts and seeds, such as pecans or sunflower seedsCut all fat off the meat, thoroughly salt the meat, and dry it in a meat dryer or smoker into jerky. Proper jerky is not chewy or flexible, it is stiff and hard. Turn your dried meat into powder using a meat grinder or blender; there shouldn't be any chunks of meat, just a coarse powder. If your berries have any moisture, dry them out too before grinding them into powder. Grind your nuts and seeds into powder. Mix your powdered meat, berries, and nuts together. Heat the suet until it liquifies, then pour it over the powder and mix; the ratio you want is roughly 1:6 fat to meat, but experiment to find the balance you like.
Let the pemmican cool, then form it into bars. Wrap in wax paper and store in a cool, dry place. Shelf life is several months so long as you don't let moisture or insects/rats get to them. You can store it even longer if you vacuum seal the individual bars and freeze them.
Pemmican is delicious, nutritious, and for many frontiersmen, pioneers, explorers, and indians, formed the bulk of their diet for months on end.
