Pemmican Food

PEMMICAN

Pemmican image

A great way to eat against the grain/paleo. If you are a purist, avoid the food processor and just grind the stuff between a couple of rocks. This recipe is based on one from Ray Audette, author of "Neanderthin: A Caveman's Guide to Nutrition". Don't be afraid to mess with the quantities, these are just my estimates. Pemmican will last forever if it is kept dry. Also, cooking time does not include drying time for meat.

Provided by Snowpeas

Categories Meat

Time 15m

Yield 32 ounces, 16 serving(s)

Number Of Ingredients 3

Ingredients

5 lbs boneless eye of round beef steak (about 20 oz. dried until brittle)
1 cup dried cherries
6 tablespoons fat (tallow)

Steps:

Place the meat and the cherries into your food processor.
Process until they are ground up.
Add tallow until mixture is saturated.
Place in container and enjoy.
Note: Meat must be dried until there is NO moisture or spoilage could result.
Note: You can get tallow by broiling cheap hamburger on your broiler pan and saving the drippings.
Note: Watch for condensation if you use an airtight container. It is better to use a loose lid container and just leave the pemmican sit out until it is gone.

Nutrition Facts : Calories 345.2, Fat 25.1, SaturatedFat 10.4, Cholesterol 91.7, Sodium 69.5, Protein 27.9

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Dry the meat. Cut off all the fat, and then slice the meat as thinly as possible before placing it on a drying rack in full sunlight. Another option is to place the meat directly on your oven rack with the oven temperature at its lowest setting.
Grind the meat. Now you need to grind the meat until it is powder form. If you do not have a food processor, mince the meat and then grind it in the blender.
Render the fat. Now heat the fat in a crockpot, in the oven or on the stove. Use a low setting for several hours, and be sure to stir the fat occasionally until it has stopped bubbling.
Mix the meat with any dry extras. If you are using any nuts or dried fruit, such as raisins, dried cherries or cranberries, mix it with the dried meat in a large bowl (leaving room for the fat).
Add the fat. Next, add one part of fat per every two parts of the dried meat mixture (add more fat if needed). Slowly pour the hot liquefied fat into the meat mixture and stir well.
Add any wet extras. If you are adding wet ingredients such as honey, maple syrup or peanut butter, mix them in now. If the mixture seems too wet, you can add a little almond meal to get it to your desired consistency.
Form the pemmican. A popular method is to spread the mixture into a casserole dish. Let it get firm before cutting it into squares or bar sizes. If you prefer, you can form the mixture into balls.
Store the pemmican. Once cut, place it into airtight containers and store them in a cool, dark and dry place. You also store your pemmican in zippered bags in your freezer.

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The ingredients should have a sawdust-like consistency so that they can now be mixed with salt in a large bowl.
As soon as the tallow is rendered, it can be separated from impurities in the fat through a fine sieve.

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Melt the rendered suet and add to the beef powder mix. If you want your Pemmican a little dryer start by adding 3/4 of the fat and slowly add more till you are satisfied with the texture.
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Amounts shown in italicized text are for items listed in currency other than Canadian dollars and are approximate conversions to Canadian dollars based upon Bloomberg's conversion
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