Pemmican
Pemmican is a mixture of tallow, dried meat, and sometimes dried
berries. A calorie-rich food, it can be used as a key component in
prepared meals or eaten raw.
Prep Time 45 minutes
Cook Time 15 hours
Total Time 15 hours 45 minutes
Ingredients
- 1.5 lbs lean, grass-fed shoulder roast (ruminant)
- Salt
- 8 ounces grass-fed bison or beef fat, suet, or tallow
- Oven
- Wire rack and pan
- Food processor or blender
- Frying pan
- Fine strainer
Instructions
- Put the meat in the freezer to firm up (around 30 min or so).
- Then slice your meat thin and salt it liberally.
- Set your oven to the lowest possible temperature (around 150°F).
- Lay out all your meat on a wire rack.
- Keep the door of the oven cracked open so there isn't moisture build up.
- Let the meat dry out for 15 hours, or until it's crispy like jerky (breaks apart easily).
- Pulverize the dried meat using your food processor or blender. Do this until the meat becomes a powder.
- You'll want to dice up your fat if it is not already diced. Now put your fat into a frying pan and turn the heat to low.
- Stir the fat as it renders so nothing burns. When your fat stops bubbling, the rendering is done.
- Use a fine strainer to catch the crispy bits (you can eat these but they might be hard on your stomach so just be weary).
- Mix the liquid fat and meat together. Slowly pour the fat and just enough so that it soaks into the powder. Stir it while pouring the fat in.
- Then pour this mixture of fat and meat onto a baking sheet (8in x 8in approx.) Spread the mixture evenly throughout the pan. Some people put parchment paper in between the pan and the pemmican.
- Let it firm up. Once it's firm, cut it up into bars and then store it in an air-tight storage container. *This is a good utilitarian food. It can be good for travel, hiking, quick snack, etc. Some people with histamine issues may have trouble with it though.
