I am trying to find a good recipe for pemmican. It seems to me that I saw a historical account that said it was made with corn m

[ozarkghost]

I am trying to find a good recipe for pemmican. It seems to me that I saw a historical account that said it was made with corn meal, powdered jerky and suet. All the recipes that I can find now use dried berries. Any one have any recipes they would share?

[2Poppa]

Ingredients:

3 pounds lean beef, such as brisket or bottom round
1 pound beef suet or tallow (you will want to end up with 3/4 cup of liquid tallow)
1/2 cup dried cranberries or cherries (optional)
1/4 cup grade B maple syrup (optional)

Preparation:

Slice beef into thin strips, spread on oiled racks placed on a cookie sheet and bake several hours in a 150 degree oven until well dried. You may also use a dehydrator. Meanwhile, cut suet or tallow into small pieces and place in a pan. Melt over medium-high heat and allow to boil until any pieces of skin, meat or gristle have become crisp. Pour the hot fat through a strainer into a glass measuring cup – you should have about 3/4 cup of rendered fat.

Cut dried beef into pieces and process in batches in the food processor, several minutes per batch, until the beef is reduced to a course powder. In a bowl, mix powdered beef, warm fat, optional cranberries and optional maple syrup. Press into a quart-sized, wide-mouth mason jar and cover tightly. Pemmican may be stored at room temperature. Eat pemmican as is, or fry it up in a pan.

[Pathfinder1]

Hi...


Shred an amount of beef jerky to your liking. Add an equal amount of diced, crisp bacon. Add a small amount of UN-processed (raw) honey to bind. Berries optional.

[Sourdough Dave]

equal parts jerky pounded into powder, dried berries pulverized and beef suet rendered and clarified

[ozarkghost]

Thanks for all of the advise. I made up a batch as a project for myself and my oldest grandson and it turned out pretty good. Will be including some in a winter survival kit.