>>887906The most nutritionally dense food I've found.
Start with the leanest meat you can find (I use top round steak) cut into 1/4" thick strips. Dry that shit until it's brittle.
While the meat is drying, render suet. Start with suet in a pot, heat until liquid, skim off the solids and then heat the liquid until it stops bubbling (thus removing all water from the fat and making tallow). Pour into clean dry container and cover tightly until the meat is all the way dry.
Pound the dried meat into powder and mix with tallow until the tallow won't accept any more meat without falling apart (you want it to stick together).
Wrap tightly to keep air/ light/ moisture out. (I wrap thread around the ball of pemmican and dip it in wax for easy opening later)
Removing all the water has two purposes:
1) Most of meat's weight is water, my results are around five lbs fresh to one lb dry weight.
2) By removing the water, you have made the food inhospitable to bacteria and extended the shelf life. Properly stored, that is to say cool and dry, I've had pemmican last six months and ate it without ill effect. I read that it'll store up to five years but I'm skeptical. So yeah, the more you know.
Bonus: Pemmican makes an excellent stock for soups and stews, just add to water, boil with whatever you've got handy (wood sorrel, burdock, chickweed, etc.) and enjoy.
