Pemmican is a traditional food used by indigenous peoples of North America, especially suited for travel or in situations where high energy, preservation without refrigeration, and minimal preparation are key. Here’s a basic guide on how to make pemmican:
Ingredients:
- Lean Meat: Traditionally, buffalo, elk, deer, or beef are used. You’ll need to start with around 5 pounds of meat to end up with about 1 pound of dried meat.
- Fat: Rendered animal fat, usually from the same animal as the meat. Suet or tallow works best. You’ll need about a 1:1 ratio by weight of dried meat to fat, though some prefer less fat for a leaner pemmican.
- Optional Add-ins: Dried berries (like blueberries, cranberries, or Saskatoon berries), nuts, seeds, or even a bit of honey for flavor.
Steps:
- Dry the Meat:
- Cut the meat into very thin strips against the grain for easier drying.
- Dry it in an oven at the lowest setting (around 150-170°F or 65-75°C), in a dehydrator, or by hanging it in the sun. The meat should be brittle when fully dried, which can take from several hours to a day or more depending on thickness and method.
- Render the Fat:
- Cut the fat into small chunks.
- Heat on low in a pot or slow cooker until you’ve extracted all the liquid fat. Strain to remove any solid bits. This liquid is what you’ll use.
- Powder the Meat:
- Once the meat is dry, grind it into a powder. This can be done with a mortar and pestle, a blender, or a food processor.
- Mix Ingredients:
- Combine the powdered meat with any optional ingredients (dried fruits, nuts etc.) in a large bowl.
- Slowly add the rendered fat to the meat powder while it’s still warm. The mixture should be cohesive but not overly wet. The traditional ratio is about 1:1 by weight, but you can adjust to preference.
- Form the Pemmican:
- Let the mixture cool slightly until it can be handled.
- Press the mixture into a mold, a baking dish, or shape it by hand into bars or balls.
- Cool and Store:
- Allow the pemmican to cool completely. It should harden as the fat solidifies.
- Cut into smaller pieces if you’ve made it in a large block.
- Store in a cool, dark place or refrigerate. Pemmican can last for years if made and stored properly, due to its low moisture content and the antimicrobial properties of fat.
Tips:
- Air Tightness: Ensure your storage method is airtight to prevent oxidation of the fat.
- Flavoring: Before the fat hardens, you can also mix in salt or spices for flavor, though traditional pemmican is quite plain.
- Protein to Fat Ratio: Depending on your needs, you might want to adjust the ratio of meat to fat. More fat gives more calories, which is good for energy, but some prefer less for taste or dietary reasons.
Remember, pemmican is extremely calorie-dense, making it an excellent survival food or snack for high-energy activities. However, due to its high fat content, it’s not typically consumed in large quantities in a regular diet.
